Description
A classic Piña Colada: pineapple juice, coconut cream, lime juice, and rum (optional) blended into a frosty, tropical delight.
Ingredients
Scale
- 6 ounces (180ml) pineapple juice, chilled
- 2 ounces (60ml) white rum (optional, for a virgin Piña Colada, simply omit)
- 4 ounces (120ml) coconut cream (not coconut milk!), chilled
- 1 ounce (30ml) lime juice, freshly squeezed
- 2 cups (about 300g) ice cubes
- Pineapple wedges, for garnish (optional)
- Maraschino cherries, for garnish (optional)
Instructions
- Chill Your Ingredients: Chill pineapple juice, coconut cream, and rum (if using) before starting. Freezer for 15-20 minutes, but don’t freeze.
- Combine the Liquids: In a blender, pour in the chilled pineapple juice, white rum (if using), coconut cream, and freshly squeezed lime juice.
- Add the Ice: Add the ice cubes to the blender. Adjust the amount of ice depending on how thick you like your Piña Colada.
- Blend Until Smooth: Blend the mixture on high speed until it is completely smooth and creamy.
- Check the Consistency: Check the consistency. It should be thick and frosty, almost like a milkshake.
- Taste and Adjust (if needed): Give your Piña Colada a taste! If it’s too sweet, add a squeeze more lime juice. If it’s not sweet enough, add a tiny splash of pineapple juice or a very small amount of simple syrup.
- Pour into Glasses: Pour the Piña Colada into chilled glasses.
- Garnish and Serve: Add a pineapple wedge to the rim of each glass and a maraschino cherry on top. Serve immediately and enjoy!
Notes
- Use high-quality ingredients for the best flavor.
- Fresh lime juice is essential.
- Adjust sweetness to your liking.
- Experiment with different rums.
- Make it a mocktail by omitting the rum.
- Make a big batch in advance (without ice).
- Don’t over-blend.
- Chill your glasses.
- Get creative with garnishes.
- Consider adding a dash of bitters.
- Prep Time: 5 minutes
- Cook Time: 1 minute