This refreshing blended Piña Colada recipe comes together in just 10 minutes and is the perfect way to cool down on a hot summer day. It's a classic Puerto Rican cocktail that will have you feeling like you're on a beach on the island.
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If you're into tropical cocktails, chances are you've already tried the piña colada. It's a classic Puerto Rican drink made with blended pineapple, coconut cream, and rum.
This popular Puerto Rican recipe is known around the world, and usually garnished with a bright red maraschino cherry and slice of fresh pineapple.
Here are the exact measurements you’ll need in case you’re headed to the store:
- pineapple chunks (could be fresh or canned)
- can of coconut cream (refrigerated over night if possible)
- juice of half a lime
- optional: maraschino cherries, lime zest, and/or coconut flakes to garnish
See recipe card for exact quantities.
Making Pina Coladas from scratch
Something about these sunny, almost summer-like days has me craving a Pina Colada, something fierce. But honestly, who doesn’t want to pretend they’re on a sunny beach holding a deliciously tropical tasting drink?
Pina Coladas are one of those drinks that just scream sunshine, especially when they’re made from scratch. I think it has to do with the tropical fruit that gets blended up, almost like a milkshake or smoothie.
Here's how to make your own in just 10 minutes:
Even though this cocktail is typically thought of as a special treat or something fancy only a professional bartender could whip up, it totally doesn’t have to be.
I remember my mom making me non alcoholic pina coladas at a very young age and being so obsessed, I begged her to teach me how to make them (a skill that came in super handy during my college years; thanks mom!)
Fresh pineapple vs. canned
I’m going to be 100% real with you and admit that my mom and I are not above using a can of pineapple chunks when in a pinch.
That said, I will always use fresh pineapple if it’s available. The flavor of fresh fruit really does add a lot of character, but don’t stress if you can’t get your hands on one or simply don’t have the energy to cut an entire pineapple open.
Sometimes you just need a drink, pronto! I totally get it.
This is my guarantee that this Pina Colada recipe will be just as good if you’re using canned fruit. I always try to find a can that has no added sugar as the fruit has plenty of natural sweetness.
Coconut milk vs. coconut cream
You’ve likely tasted or experimented with coconut milk at some point in your life. It’s commonly used in curries, as a vegan milk substitute or in soups.
But what exactly is the difference between coconut milk and coconut cream?
The biggest difference is in the consistency.
Coconut milk is significantly more liquid while coconut cream is thicker and has a higher fat content.
When it comes to making this virgin Pina Colada recipe, picking your canned coconut is really up to your personal preference. I am 100% team coconut cream in this recipe but I am also not above using a can of coconut milk if it’s all I’ve got.
The higher fat content in coconut cream will result in a thicker, frothier pina colada while using coconut milk will result in a thinner consistency of drink with less calories and fat.
My secret for making extra frothy virgin Pina Coladas using coconut cream or milk? Throw the can in the fridge overnight before using.
Make it a Mocktail
Any cocktail can become a mocktail (aka a virgin cocktail) by simply leaving out any alcohol and this technique works especially well with Pina Coladas.
Because they have so much flavor and such a thick delicious texture, they truly don’t need the alcohol. The drink is perfectly refreshing without it.
To make it a mocktail, simply leave out the rum!
As always, when consuming alcohol make sure you are drinking responsibly.