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Frozen Piña Colada

This pina colada recipe combines creme de coconut, pineapple juice, cream, and white rum to create a popular cocktail. This drink is known for its sweet and tangy flavor and is often served with a pineapple or cherry garnish. It’s a refreshing choice for summer gatherings or a relaxing evening.

Two glasses with the pina colada with a most of a pineapple in the background
Photo Credit: Dishes Delish.

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. But you know what? That’s not a bad thing because the alcohol ratio in this cocktail is low, so have that second colada!!

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.

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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 this piña colada recipe.

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 the taste even better.

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Helpful tips

  • If possible, use fresh pineapple as your garnish, not canned pineapple chunks. 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.
  • Some recipes use either coconut cream or coconut milk, and I don’t like to use either because the sweetness of the creme de coconut is perfect.
  • Adjust the servings in the recipe card if you want to make a pitcher. It will probably separate in the pitcher, so it might need a stir before you pour it out.
vertical view of the pina colada cocktail in two glasses with pineapple and cherries on the rim, and more pineapple in the back
Photo Credit: Dishes Delish.

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.

Rum, creme de coconut, light cream and pineapple juice
Photo Credit: Dishes Delish.

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.

rum and creme de coconut poured for the pina colada
Photo Credit: Dishes Delish.

Step four

Measure 2 ounces of light cream. (C)

Step five

Measure 10 ounces pineapple juice. (D)

Cream and pineapple juice poured for the pina colada
Photo Credit: Dishes Delish.

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.

Pina colada cocktail in two glasses with more in the blender behind them
Photo Credit: Dishes Delish.

Let’s look at a vertical view of this delicious frozen piña colada.

vertical view of the pina colada cocktail in two glasses
Photo Credit: Dishes Delish.

Yum, YUM!

Look at how frosty that looks in the tall glass!

Tall glass of pina colada in front of the tulip glass
Photo Credit: Dishes Delish.

I hope you enjoyed this frozen pina colada recipe! I love the creaminess of this cocktail.

And as always, may all your dishes/drinks be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

vertical view of the pina colada cocktail in two glasses

Frozen Pina Colada

This delicious tropical Pina Colada is super easy to make and more delicious to sip
5 from 6 votes
Print Pin Rate
Course: Cocktail
Cuisine: Cocktails
Keyword: easy pina colada, frozen pina colada, pina colada
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 cocktails
Calories: 341kcal

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 juice
    5 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 slice
    2 cherries, 2 triangles pineapple
  • Sip
  • Smile
  • Enjoy
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Notes

Helpful tips

  • If possible, use fresh pineapple as your garnish, not canned pineapple chunks. 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.
  • Some recipes use either coconut cream or coconut milk, and I don’t like to use either because the sweetness of the creme de coconut is perfect.
  • Adjust the servings in the recipe card if you want to make a pitcher. It will probably separate in the pitcher, so it might need a stir before you pour it out.

Nutrition

Serving: 1cocktail | Calories: 341kcal | Carbohydrates: 34g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 23mg | Potassium: 153mg | Fiber: 1g | Sugar: 29g | Vitamin A: 191IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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12 Comments

    1. Four o’clock is the new 5:00 🙂 and it’s almost Friday. I say live a little 🙂 Thanks Jessica.

  1. The tropics are calling with this homemade pina colada that can be whipped up right at home. Tastes so good on a warm day.

    1. Hehe. Today was the perfect day to sip this drink. It was close to 80 here in the Boston area! Thanks Sharon!

  2. Well-timed recipe. No need for a cruise, I’m just going to whip up one of these and sip on it while I watch a rerun of the Love Boat. Ahhh, Quarantine fun!

  3. I’ve never had a pina colada before, but this one looks like to go to recipe for my first time! Love how tropical it is for that extra flavour!

    1. Wow! If you like coconut and pineapple juice, you’re going to love it Jeannette. (And of course rum.) 😉 Thank you for your comment.

  4. You always make the best drinks, Elaine! Thanks for helping me stack up on my inventory wit these great drink ideas 🙂 Will be making this one as well.

    1. That’s so sweet of you to say. It’s so good Mirlene. I have to be careful when I drink one because my brain freezes. 🙂

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