Ingredients
4 oz White Rum
4 oz Cream of Coconut (e.g., Coco Lopez)
6 oz Pineapple Juice
1 cup Frozen Pineapple Chunks
1 cup Ice Cubes
1/2 oz Fresh Lime Juice
Fresh Pineapple Wedges and Maraschino Cherries for garnish
Instructions
Step 1: Chill your hurricane glasses or tall tumblers in the freezer for 15 minutes to ensure your pina colada recipe stays cold.
Step 2: Add the white rum, cream of coconut, pineapple juice, and lime juice to the blender jar first to create a liquid base.
Step 3: Add the frozen pineapple chunks and the ice cubes on top of the liquid ingredients.
Step 4: Blend on low speed to break up the fruit and ice, then increase to high speed for 30-45 seconds until the mixture is perfectly smooth and creamy.
Step 5: Taste the mixture and adjust by adding more pineapple juice for sweetness/thinness or more ice for thickness.
Step 6: Pour the contents into your chilled glasses and garnish with a pineapple wedge and a maraschino cherry.
Notes
Always use Cream of Coconut, not coconut milk. Frozen pineapple provides a better texture than fresh for a blended drink.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 Drink
- Calories: 345 kcal
- Sugar: 38g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pina colada recipe, tropical cocktail, rum drinks, coconut cocktail, frozen drinks
