Directions. Combine the ice with the frozen pineapple, pineapple juice, coconut cream and both rums in a blender. Blend until smooth and frosty. Pour into 2 glasses.
What You’ll Need to Make Piña Coladas
Some piña colada recipes use dark or golden rum; I opt for light rum as it helps to highlight the coconut and pineapple flavors.
When shopping, be sure not to confuse “cream of coconut” with “coconut cream.” Coconut cream consists of coconut meat and a small amount of water, whereas cream of coconut is coconut cream that’s been sweetened and processed to achieve a thick, syrup-like consistency. Coco Lopez Cream of Coconut is considered the gold standard when making piña coladas. It’s available at most large supermarkets, typically found in the section with cocktail mixers and other drink ingredients. You might also find it in the international foods aisle, particularly in the Latin or Caribbean products section.
Put the pineapple chunks and ice into the blender.
Add the coconut milk.
Pour in the cream of coconut.
Add the lime juice.
Pour in the rum.
Blend until smooth and frosty.
Garnish with pineapple slices and Maraschino cherries, if desired. Serve immediately.
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FAQ
Is piña colada made of pineapple?
What is the original piña colada?