Piña Coladas (Pineapple-Coconut Cocktails with Rum)
Servings: 4
Calories: 700kcal
Make a pitcher of Puerto Rico's favorite cocktail and sip with joy!
Print Recipe
Equipment
- High-speed blender
Ingredients
- 15 ounce can cream of coconut
- 2 cups pineapple juice
- 1 cup fresh pineapple chunks optional
- 1 tablespoon light brown sugar optional
- 4 cups ice
- 6-8 ounces white or gold rum
Optional Garnishes
- 1 cup sweetened whipped cream
- 4 sliced pineapple wedges
- 4 maraschino cherries
Instructions
- In a blender, layer the ingredients in the following order: cream of coconut, pineapple juice, pineapple chunks (if using), sugar, ice, rum.
- Blend the mixture together until smooth, about 30 seconds to 1 minute.
- Pour the piña colada mixture into cocktail glasses and top with sweetened whipped cream.
- Garnish your piña coladas with a maraschino cherry and pineapple slice.
Notes
To store: if you're making this ahead of time, store the mixture in a freezer safe container in the freezer. Stir the mixture every 15 minutes to create a "slushie" consistency.
To Make Virgin Piña Coladas:
Omit the rum and replace it with 1/2-1 cup of cold water. Blend as instructed. For a lighter coconut flavor:
Use 7 1/2 ounces of cream of coconut instead of the full can.
Omit the rum and replace it with 1/2-1 cup of cold water. Blend as instructed. For a lighter coconut flavor:
Use 7 1/2 ounces of cream of coconut instead of the full can.
Nutrition
Calories: 700kcal | Carbohydrates: 102g | Protein: 1g | Fat: 21g | Saturated Fat: 18g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 220mg | Fiber: 5g | Sugar: 93g | Vitamin A: 127IU | Vitamin C: 32mg | Calcium: 46mg | Iron: 1mg