Frozen Piña Colada
You are going to think you are on a tropical island as you drink this frozen piña colada cocktail! It’s frosty, refreshing and so delicious that you will need to remind yourself to sip and not guzzle. No brain freezes on my watch.
I have a love/hate relationship with frozen piña coladas! I love them because they are delicious and I hate them because they are delicious. When I have one, I want more.
I feel that everyone who drinks cocktails has had at least one piña colada in their lifetime. I am probably underestimating the amount of coladas people have imbibed because I only imagine people drinking them while on vacation.
Hmmm, I wonder if most of the piña coladas are imbibed on cruises. Do you know? If you do, please leave me a comment. I would also like to know, do you personally order these in restaurants?
When I tended bar at the Mexican restaurant, I made many piña coladas over the years and although I liked the ones I made back then, I love these.
Why? Because restaurant management taught me to make this drink with the addition of sweet and sour. I don’t use (or recommend) any in this recipe, which makes it taste better.
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Helpful tips
- If possible, use fresh pineapple as your garnish, not canned. There is no substitute for fresh and I’m not a fan of heavy syrups.
- You can use clear rum or gold rum but I wouldn’t recommend dark rum. In my opinion, dark rum has too heavy a taste for this cocktail.
- Although they are pretty popular, if you plan to make frozen cocktails, do NOT use a blender with the blades in the cap of the device. It makes it hard to open the top and add more ice without creating a mess.
- After many years of holding out, I now own a Vitamix blender and I’m telling you, I’d never go back to another brand.
- Whenever I use maraschino cherries for garnish, I always rinse the cherries off so there is minimal syrup transfer.
How to make a frozen pina colada
Pre-steps
Get your blender, measuring glass and glassware.
Also, cut a pineapple wheel and cut a few wedges out of it for the garnish. Then cut a slit in each of the pineapple wedges so you can place them on the rims of the glasses.
Lastly, rinse a few maraschino cherries under cold water, take two martini picks or toothpicks and spear a cherry on each. Set aside.
You will be adding the ingredients directly to the blender so once they are measured out, add to the container.
Step one
Gather the ingredients – rum, creme of coconut, light cream and pineapple juice.
Step two
Measure 5 ounces of rum. (A)
Step three
Measure 3 ounces of creme of coconut. I used the Coco Reàl brand. I usually use Coco López but the store didn’t have any. (B)
I am glad that this is a good substitute.
Step four
Measure 2 ounces of light cream. (C)
Step five
Measure 10 ounces pineapple juice. (D)
Step six
Add two cups of ice to the blender and blend until smooth. You may need to add more ice, depending how thick you like your colada.
Note: with a blender like the Vitamix, you can control the speed it blends, so I start low and work up to medium/high until the frozen piña colada is smooth.
Step seven
Fill two glasses with the luscious liquid and add the cherries and pineapple wedges. You can see that there is a lot of the drink still in the blender container. Woohoo.
I wanted to show you that this drink has a tendency to separate. That’s totally normal, just stir it with a straw to re-mix.
Let’s look at a vertical view of this delicious frozen piña colada.
Yum, YUM!
Look at how frosty that looks!
I hope you enjoyed this frozen pina colada recipe!
And as always, may all your dishes/drinks be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Frozen Pina Colada
Ingredients
- 5 ounces white rum
- 3 ounces cream of coconut (like Coco Lopez)
- 2 ounce light cream
- 10 ounces pineapple juice (8 – 10 ounces, you choose)
- 2 cherries (put each one on a martini pick)
- 2 triangles pineapple (cut a slit in them so you can put them on the glass as garnish)
Instructions
- Get your blender container
- Add rum, creme de coconut, light cream and pineapple juice5 ounces white rum, 3 ounces cream of coconut, 2 ounce light cream, 10 ounces pineapple juice
- Add 2 cups of ice, cap the blender and blend on high for 1 – 2 minutes until smooth and thick. Add more ice if the colada isn't thick enough for you
- Pour the colada into your glassware
- Garnish each glass with a cherry and pineapple slice2 cherries, 2 triangles pineapple
- Sip
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- If possible, use fresh pineapple as your garnish, not canned. There is no substitute for fresh and I’m not a fan of heavy syrups.
- You can use clear rum or gold rum but I wouldn’t recommend dark rum. In my opinion, dark rum has too heavy a taste for this cocktail.
- Although they are pretty popular, if you plan to make frozen cocktails, do NOT use a blender with the blades in the cap of the device. It makes it hard to open the top and add more ice without creating a mess.
- After many years of holding out, I now own a Vitamix blender and I’m telling you, I’d never go back to another brand.
- Whenever I use maraschino cherries for garnish, I always rinse the cherries off so there is minimal syrup transfer.
