Frozen Pina Colada

This delicious tropical Pina Colada is super easy to make and more delicious to sip

Course Cocktail

Cuisine Cocktails

Keyword easy pina colada, frozen pina colada, pina colada

Prep Time 5

Total Time 5

Servings cocktails

Calories 341kcal

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)

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

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.