Frozen Pina Colada
This delicious tropical Pina Colada is super easy to make and more delicious to sip
Servings 3 cocktails
- 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
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
- 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.
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