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Pina Colada recipe

Pina Colada recipe

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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Rum cocktails

Drink this and dream of sandy beaches and blue skies.

10 people made this

IngredientsServes: 1

  • 4 to 6 crushed ice cubes
  • 2 measures white run
  • 1 measure dark rum
  • 3 measures pineapple juice
  • 2 measures coconut cream
  • pineapple wedges to decorate

MethodPrep:5min ›Ready in:5min

  1. Blend ice, all the rums, juices and coconut cream. Pour into a tall grass, dress with pineapple wedges and an umbrella.

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Reviews & ratingsAverage global rating:(5)

Pina Colada Recipe

The best classic Piña Colada (pineapple coconut drink) recipe. The original recipe consists only of 4 ingredients but there are still many Piña Colada recipes on the internet, including different ingredients from pineapple juice to fresh pineapple, different kinds of rum, cream of coconut or coconut cream and different proportions thereof. I’ve tried many recipes before finding my favorite one. My Piña Colada is not overly sweet, refreshing and tastes distinctly like coconut and pineapple. We love it and I could drink it all summer long!

Below you’ll find lots of information – basically everything you need to know on how to make the best Pina Colada and recipe for Malibu pina colada and fresh pineapple pina colada.

Pour the light rum, pineapple juice, and cream of coconut into a cocktail shaker filled with ice. For a slightly less sweet colada, squeeze the juice of a lime wedge into the shaker.

Shake well for at least 30 seconds. When thoroughly shaken, the drink should be creamy with a luscious foam from the pineapple juice.

Strain into a chilled collins glass. Alternatively, it will fill 1 large or 2 small cocktail glasses.

Garnish with the pineapple wedge and maraschino cherry. Serve and enjoy.

  • The piña colada is a very thick drink, even the shaken version. To lighten it up, fill the glass with crushed ice before straining the cocktail.
  • If you can't find cream of coconut, you can use coconut cream—just be sure to add sugar or simple syrup, to taste, to compensate for the lack of sweetness. However, try to avoid the coconut milk in cartons, as it tends to be a little too runny for shaken cocktails like this one.
  • Canned pineapple juice is convenient. The small cans are 6 ounces and will make a few drinks. Unless you transfer it to another container, it can be difficult to keep large cans of pineapple juice fresh.
  • If you prefer, use fresh pineapple juice The average pineapple weighs 2 to 5 pounds, and yields about 6 ounces of juice per pound with an electric juicer. Without a juicer, crush 1 cup of pineapple chunks in the shaker using a muddler before shaking the drink. You can also blend fresh or frozen pineapple chunks and strain the resulting mixture through a fine-mesh strainer.

What Is the Best Piña Colada Mix?

While we don't have one single brand to recommend, the more expensive option is almost always better when buying cocktail mixes. Note that most piña colada mixes contain dairy, even though the original recipe does not, in case that's a concern. Regardless, because a piña colada has just three ingredients, it truly isn't worth your time or money to buy a mix. If you're understandably concerned about splurging on ingredients, you can save money by buying mini liquor bottles instead of a pricey handle of rum. While you might not get higher-shelf rums in this size, the added cost benefit can justify buying the cream of coconut and pineapple, which are likely to cost less than a mix anyway.

What Is Cream of Coconut?

Cream of coconut is similar to condensed milk, except that it's made with coconut milk instead of cow's milk. It's thick, syrupy, and sweet, and typically comes in a can. Note that cream of coconut is different from coconut cream, which is the fatty, creamy part of canned coconut milk that you can skim off the top. Canned coconut milk can come sweetened or unsweetened and has a milder, butterier flavor than cream of coconut. Cream of coconut is the best choice in this recipe because of its thickness and richness Coco Casa and Coco Lopez are two popular brands.

Recipe Variations

  • Try an aged or flavored rum (either commercial or a homemade infusion). Coconut rum is an obvious choice, but other fruits can work just as well.
  • If you prefer vodka, pour it instead of the rum. To add flavor, try either coconut or pineapple vodkas, or a combination of the two.
  • Brandy is used in the frozen kappa colada, and it's a great alternative in the shaken drink.
  • For a virgin version of the piña colada, skip the rum and shake 4 ounces of pineapple juice with 2 ounces of cream of coconut.

How Strong Is the Piña Colada?

This piña colada recipe is pretty average. It's not the lightest drink, nor is it the strongest cocktail you can make. With an 80 proof rum, the alcohol content is a reasonable 13 percent ABV (26 proof). It's similar to a glass of wine, only far more delicious.

The World’s Best Pina Colada Recipe!

We are going to teach you to make the world’s best Pina Colada recipe! You can make this drink in larger batches for a party, or you can make them individually, one at a time. While this drink is most famous for being made as a blended beverage similar to a smoothie or slushie, it can also be made on the rocks, and we include that version at the bottom of the page. If you do wish to make a blended version, you will need a powerful blender to give you the smoothest pina colada possible.

The most common way to make a frozen piña colada recipe is with four simple ingredients: rum, pineapple juice, cream of coconut, and ice. To be clear, cream of coconut is different from coconut milk, and coconut milk cannot be used to replace the cream of coconut in this recipe. If you cannot find cream of coconut such as Coco Lopez (which is usually available in a can in the mixers section of your grocery store, or you can buy it by the can or in bulk at Amazon), you CAN make a decent version, but it is more time consuming and requires more steps. That version also appears below.

The best recipe for a pina colada is:

* 2 ounces Cream of Coconut

* Crushed ice (enough to fill the serving glass).

Pour all of the ingredients into the blender and blend thoroughly until smooth. Pour back into your serving glass, top off with a straw and a piece of pineapple if you like, and enjoy!

Things to note: All measurements in this Pina Colada recipe are in ounces. This refers to liquid ounces so you can use a shot glass to do all measuring. The ice does not need to be crushed, but if you use regular ice cubes, you will have to blend a LOT longer. You can use any type of rum you prefer, but the most commonly used is plain white rum (sometimes also called silver rum). To make the pina coladas in advance, you can simply multiply the recipe as many times as you like, and then pour the blended mixture into a pitcher or other container and freeze it. The alcohol will keep it from freezing solid, so you may get away with just stirring it and then serving it. If it does freeze a bit, you can either let it sit or pour it back into the blender and give it a very short blending.

For a top shelf Pina Colada recipe, you can freeze pineapple chunks and then use them in place of the pineapple juice and ice. This will give you an even sweeter drink, since the flavor of the coconut and pineapple won’t be diluted by the ice. Traditionally, the drink would be strained into a glass after blending—pina colada literally means “pineapple strained”, after all!

If you can’t find cream of coconut, you can adjust in the following way: add 2 ounces of coconut milk and 1 tablespoon of sugar. You will also need to throw in a little bit more ice, since the coconut milk is much thinner than the cream of coconut, so it will make a more watery drink. To compensate, just add some more ice. If you use regular coconut milk, you will have much better results than if you try to use nonfat coconut milk, which will make a very watery drink.

For an on-the-rocks version of a Pina Colada recipe, you simply leave out the blending. You can use crushed ice or ice cubes. Stir together the ingredients as listed above. You may wish to add a bit more pineapple juice so that the proportions would be 2 or 3 ounces of run, 2 ounces of cream of coconut, and 4 ounces of pineapple juice. Stir together and pour over ice! And one final note: to make a non-alcoholic Pina Colada recipe, simply follow any of these recipes, but leave out the rum! As with all of the preceding recipes, you will want to serve the drink in a hurricane glass or a Collins glass, and you can garnish with a slice of pineapple if you wish. Enjoy!

What does pina colada mean?

The name piña colada (Spanish) literally translates to "strained pineapple", a reference to the freshly pressed and strained pineapple juice that is used to create the cocktail.

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Piña Colada Cupcakes

Today’s recipe was inspired by one of my favorite “activities.” A beach, a book, a piña colada, and an impossibly blue sky. Pure contentment right there. Though today’s piña colada cupcakes don’t have any alcohol in them, I’m not stopping you from serving them with a beachy alcoholic beverage. No judging here!

I’m all about summer these days in my kitchen. If you haven’t noticed, I’m a little over the cold weather. Winter was sooo last month. Bring on the flips!

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I was inspired to make these cupcakes last week after we finished booking our trip to Mexico. Kevin and I are headed there at the end of this month for Kristen & Seth’s wedding. Riviera Maya to be exact. Have you ever been there? 5 days of sunshine, flip flops, and wedding festivities. I’m so excited for their wedding, pink sunsets, turquoise water, some great food, and of course – the fruity drinks with umbrellas in them. Always umbrellas.

Today’s cupcakes are an upgraded version of my favorite cupcake recipe. Still keeping that brilliant vanilla flavor, I amped things up a bit and added the flavors of sweet pineapple and coconut. Making them is about as easy as a walk on the beach.

I used nearly all brown sugar in these cupcakes. Brown sugar + pineapple is exactly what I love about my Pineapple Upside-Down Cake, so the swap from white to brown sugar here was a no brainer. You’ll love how much flavor the brown sugar brings.

A couple things you’ll need that you may not already have: 100% pineapple juice and coconut milk. I use full-fat canned coconut milk in this recipe and highly suggest you do the same. This coconut milk (pictured above) is the liquid that comes from the grated meat of a coconut. And it has a high oil content. It makes the cupcakes SO moist. The moistest cupcakes I’ve ever made.

Coconut milk and coconut cream are not the same items. Coconut milk is 1 part water simmered down with 1 part coconut pulp. Coconut cream is 1 part water and 4 parts coconut pulp. Coconut cream is much thicker – I’ve never attempted this recipe with coconut cream. Stick to coconut milk. More information about coconut milk can be found in my recipe notes at the bottom.

The frosting I use for these piña colada cupcakes starts with my ordinary vanilla frosting recipe. The same vanilla frosting I use to top my cakes, cupcakes, and even cookies. If you’re looking for a go-to vanilla frosting, this recipe is it.

To amp up the flavor, I add a touch of coconut extract. Coconut extract can be found in the baking aisle in your grocery store with the vanilla extract and spices. There’s no way around the coconut extract unless you want to compromise the coconut taste or texture of the frosting. If you can’t find coconut extract, simply use a little extra vanilla.

This coconut frosting is ultra thick and creamy, perfect for piping and slathering on top of the pineapple coconut cupcakes. So rich, velvety, and buttery.

May I suggest topping a spoonful of this creamy coconut frosting with mini chocolate chips? Or slather it on my favorite homemade chocolate cupcakes. Go ahead, indulge.

These cupcakes are certainly sweet, just like typical piña colada cocktails. I always like to add a pinch of salt to my frosting to offset some of the sweetness. Works like a charm. If you want a lighter frosting, try a simple whipped cream flavored with a drop of coconut extract. Or here’s a tasty strawberry whipped cream recipe if you’re interested as well.

(Add a splash of rum if you’re feeling jazzy!)

Since there’s no alcohol in these piña coladas, they’re the perfect tropical treat to share with little bakers. They can help decorating the frosting with coconut – oh gosh, please do this over the sink. I ended up with coconut pieces all over my kitchen floor and Jude jumped at the opportunity to help clean. He didn’t get to any in time, don’t worry.

(Blue straws used as decoration are from Sweets and Treats Boutique.)

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Piña Colada

The Piña Colada has a bit of a bad rap among cocktail connoisseurs. For years, this now-classic drink was the poster child of the blender boom, a symbol of poolside bars and booze cruises. But the tropical cocktail—a mix of rum, coconut, pineapple and lime juices—dates to the 1950s and has been satisfying vacationers and Tiki aficionados since.

As the story goes, the Piña Colada debuted in 1952, when it was first mixed by Ramon Marrero Perez, the head barman at the Caribe Hilton in Old San Juan, Puerto Rico. Perez had blended up a winner, and the tropical drink enjoyed its place in the sun for decades, finding its way to American shores and faraway isles. However, the quality took a nose dive around the 1970s when barkeeps began making Piña Coladas with cheap, bottled mixers and serving them in comically large glasses.

Fortunately, the drink has enjoyed a renaissance in recent years, as craft-focused bartenders reclaimed the original recipe, once again focusing on solid ingredients and proper proportions. Some also opted to sub shaker tins for the traditional blender, creating a lighter, less-icy cocktail.

This recipe follows that tack, silencing the blender blades and employing a nice, sturdy shake. This technique keeps the cocktail from becoming overly diluted, and serving it over pebble ice ensures a cold drink.

The new-wave Piña Colada will make you forget about the bad examples served on Bourbon Street and at all-inclusive resorts. This Colada is sweet, but balanced, with crisp rum and tart fruit complementing the rich coconut. Whether you’re on vacation or just making drinks at home, don’t neglect the Piña Colada. Put one of these in everyone’s hand, and good times are imminent.

A good blender for frozen drinks

Once you have the ingredients selected its time to toss them in a blender to create the perfect frozen drink. A good frozen drink doesn’t have chunks of ice and is completely combined so the ingredients don’t immediately separate. When choosing a blender look for one that has a powerful motor, a variety of speeds and the ability to crush ice.

I love the Ninja blender for a few reasons.

  • The Ninja comes with a large blade that runs the length of the pitcher to completely crush all ice and frozen ingredients.
  • It features multiple blending containers so you can make a big batch or individual servings. This is ideal for breakfast smoothies when you only want to serve one. You make and drink your smoothie in one container less dishes!
  • This blender has many settings and presets allowing you to mix, chop, combine and blend just about anything.

A virgin piña colada is a fun non-alcoholic drink that is enjoyable to serve and drink, plus it tastes delicious! Go all out when serving up these drinks, add a wedge of pineapple to each glass, a maraschino cherry and a fun drink umbrella. Kids especially love the extra touches to make their drink special.

Make a big batch of this drink by doubling the recipe, or use the recipe as written to make 2 servings.