Puerto RicanDairy-FreeGluten-Free

Classic Piña Colada

Name: Classic Piña Colada
Prep time: 5 min
Yield: 2 servings
Cuisine: Puerto Rican
Ingredients: 4 oz white rum; 4 oz cream of coconut (such as Coco López), well stirred; 4 oz pineapple juice; 1 cup frozen pineapple chunks; 1 cup ice cubes; 1 oz fresh lime juice; Pineapple wedges and maraschino cherries, for garnish

A puerto rican drink built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

5 min total

2 servings

Blended

Calories

245 kcal

Protein

Carbs

32g

Fat

Ingredients checklist

Numbered instructions

1Stir or shake the cream of coconut can well before measuring — the solids settle to the bottom.

2Add rum, cream of coconut, pineapple juice, frozen pineapple chunks, lime juice, and ice to a blender.

3Blend on high for 30–45 seconds until completely smooth, thick, and frosty with no ice chunks.

4Taste and adjust — add more cream of coconut for sweetness or more lime for tartness.

5Pour into two chilled hurricane glasses and garnish with a pineapple wedge and maraschino cherry.

Chef's Tips

Use cream of coconut (Coco López), NOT coconut milk — cream of coconut is sweetened and made for cocktails.

Frozen pineapple acts as extra ice, making the drink colder and thicker without diluting it.

Use a high-powered blender and start on low then ramp up to high for the smoothest result.

Chill your glasses in the freezer for 10 minutes before pouring to keep the drink cold longer.

Recipe Variations

Virgin Piña Colada: Omit the rum and add 2 extra oz of pineapple juice and a splash of coconut water.

Spicy Piña Colada: Add 1–2 slices of fresh jalapeño to the blender for a sweet-heat tropical cocktail.

On the Rocks: Shake rum, cream of coconut, and pineapple juice with ice and strain over fresh ice for a less slushy version.

Source: A Couple Cooks at https://www.acouplecooks.com/pina-colada/

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