There’s no substitute for a classic. No tweak or enhancement that will improve it. That’s why they’re heralded as classics… You know what you’re going to get. You can practically taste it before it reaches your mouth. So if you like Pina Coladas… you’re gonna love this classic!
Table of Contents
What you’ll need for classic pina coladas
It’s easy to achieve sweet-boozy brain-freeze nirvana and it only takes a few ingredients and about 3 minutes! All you need is pineapple juice, rum and cream of coconut. Side note: cream of coconut and coconut milk are not the same thing. Cream of coconut is so lusciously sweet, you can eat it with a spoon. Coconut milk — not.
- Pineapple Juice
- Cream of Coconut
- Rum (we prefer dark or golden rum)
- Fresh Pineapple Chunks (optional)
- Maraschino Cherries (optional)
If you have it, a good blender is a plus. A VitaMix or Ninja will easily turn your drink into the perfect slushy consistency. Other blenders might need a few more minutes of blending and a several turns with a spatula.
How to make homemade pina coladas:
- Add the cream of coconut, pineapple juice and rum to a blender.
- Add the ice and secure the blender with the lid.
- Blend the mixture until it’s very smooth and creamy. Depending on your blender, you may need to stop and stir the pina colada to dislodge chunks of ice so that it blends easier.
- Pour into glasses and garnish with pineapple chunks and cherries (optional).
A cautionary tale
True story: Before I got the VitaMix, I had a standard blender. Scott had assumed bar tending responsibilities for a party we were having and was in charge of the frozen drinks. Well, the ice cubes somehow became trapped at the bottom while the motor was running and we noticed a faint electrical-fire odor. Eeek!
Unfazed, he stuck a wooden spoon into the blender while it was running to loosen the mixture. When he pulled it out, a quarter of the spoon had been shaved off and the mixture was freckled with splinters and shards of wood. Seriously. I married this man.
Before you try to dislodge an ice jam, turn off the blender first, and use a sturdy rubber spatula instead of a wooden spoon.
- Make virgin coladas by skipping the rum.
- Make them extra potent, by adding a rum floater (after blending the pina colada, top the drink with an extra shot of rum, then garnish).
Anyway, this pina colada recipe is the unadorned classic. No embellishment. No special twist. No kale. Just the real deal.
More frozen blender drinks you’ll love:
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- 1 ½ cup pineapple juice
- ½ cup cream of coconut not coconut milk
- ½ cup rum
- 3 cups ice
- fresh pineapple chunks for garnish, optional
- maraschino cherries for garnish, optional
- Add pineapple juice, cream of coconut and rum to a blender. Add the ice and blend until smooth and creamy. If you like it thicker you can add more rum.
- Pour the pina colada into glasses, garnish with a skewer of pineapple chunks and cherries. Serve.
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