Easy Piña Colada - Learn how to make cool, creamy, refreshing, frozen piña coladas that will make you feel like you're poolside on a fancy tropical vacation! Blender and hand-shaken options provided. And don't worry, you can make these virgin, too.
½cupfrozen pineapplepreferably from a fresh pineapple that you freeze the chunks, but store bought frozen from a bag is fine
4cupsIce
Maraschino cherriesoptional for garnishing
Pineapple wedgesoptional for garnishing
Instructions
To the canister of a high speed blender** (See Notes for shaken rather than frozen/blender instructions), add all ingredients (except optional garnishes), and blend on high speed until smooth and creamy, about 1 minute.
Divide between approximately 4 glasses, optionally garnish with cherries and/or pineapple wedges***, and serve immediately. Pina coladas are best served fresh.
Notes
*Use canned cream of coconut. I like to use the Coco Lopez brand of cream of coconut. It’s sweetened and a bit syrupy. Do not use coconut cream which is unsweetened and very thick. Do not use coconut milk. It is much thinner and unsweetened. Cream of coconut, coconut cream, and coconut milk all come in cans. Don’t get confused. Select cream of coconut.**If you are going to make a shaken pina colada, I recommend 1 1/2 to 2 ounces each of rum and pineapple juice, and 1 ounce of cream of coconut, and either shaking it with ice or pouring over ice cubes in a rocks glass. This is for 1 hand-shaken pina colada. Double, triple, quadruple the recipe as desired.***For those wanting a stronger pina colada, add a floater shot after the pina colada is in the glassware of either gold, dark, or anejo rum. Recipe is easily made virgin by omitting the rum and replacing it with pineapple juice as desired.Note the recipe is appropriate for those for whom alcohol is legal and safe.