Puerto Rican Piña Colada

Piña colada in blue-rimmed glasses topped with toasted coconut and maraschino cherries, styled on a marble surface with shredded coconut and ingredients nearby.

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This easy Piña Colada recipe blends creamy coconut and pineapple with a touch of Puerto Rican flair. Use Coco López and rum for the classic, or skip the booze, it's just as good. Serve frozen or over ice for a refreshing tropical drink.

Prep Time5

Total Time10

Course: Antojitos, Appetizer, Cocktails, Drinks

Cuisine: Puerto Rican

Cooking Technique: blending

Servings: people

Calories: 221kcal

Author: Zoé Forestier

Equipment

Ingredients

1 can Coco Lopez cream of coconut
1 can pineapple juice (100% juice if possible)
2 cups ice some for shaking and some for serving, unless you use all for a slushy version of the drink.
2 oz rum white or golden
4 tablespoon toasted coconut flakes garnish
12 Maraschino cherries garnish

Instructions

Add ice to your pitcher or blender.
Pour in the pineapple juice.
Add Coco López cream of coconut.
Add a splash of favorite rum.
Blend just enough to break up the ice and combine well. If using a blender, blend until the mixture reaches a slushy consistency.
Pour over fresh ice if you prefer it over the rocks.
Garnish with toasted coconut, Maraschino cherries, and/or pineapple.

Notes

💡 For a frozen slush version, fill your blender pitcher about halfway with ice, then pour in the pineapple juice, cream of coconut, and rum. If your blender is on the smaller side, blend in batches to avoid overflow. Blend until smooth and creamy; serve and garnish with pineapple chunks, Maraschino cherries, and toasted coconut.

Expert Tips

Go Fresh (If You Want): Fresh pineapple juice adds a natural sweetness and brighter tropical flavor. That said... I used canned this time, and it was still a chef’s kiss. Use what you’ve got!
Try Different Coconut Creams: Some brands have varying sweetness levels; find one that suits your taste.
Garnishes: Toasted Coconut Flakes: Sprinkle toasted coconut flakes on top for extra flavor and texture. Pineapple or Mango Chunks: Freeze fruit chunks and add them as flavorful “ice cubes.” Cinnamon or Nutmeg Sprinkle: A dash of warm spices complements the coconut for a slightly spiced Piña Colada. Tropical Flower Garnish: Add an edible hibiscus or orchid flower for a festive presentation.

What’s the difference between a frozen piña colada and one on the rocks?

A brain freeze. 😅A frozen piña colada is blended with crushed ice until smooth and creamy, evoking the essence of a beach bar slushie with island vibes. For best results, aim for 1 part liquid to 1½–2 parts ice—enough to chill and thicken without turning it into a snow cone.

Served on the rocks means it's shaken or stirred and poured over ice cubes, giving it a lighter texture and less dilution. Most Puerto Ricans go frozen (with or without rum), but either way, you still get that sweet pineapple coconut flavor.

Nutrition