Pina Colada
A classic tropical cocktail blending white rum, coconut cream, and fresh pineapple for a smooth, creamy, vacation-in-a-glass experience. Best served ice-cold and garnished with a pineapple wedge.
Ingredients
- 4 oz white rum
- 1/2 cup cream of coconut (such as Coco Lopez)
- 1/2 cup pineapple juice
- 1 cup frozen pineapple chunks
- 2 cups ice cubes
- 2 pineapple wedges (for garnish)
- 2 maraschino cherries (for garnish)
Instructions
-
1
Add 4 oz white rum, 1/2 cup cream of coconut (such as Coco Lopez), 1/2 cup pineapple juice, 1 cup frozen pineapple chunks, and 2 cups ice cubes to a blender.
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2
Blend on high speed for about 30-45 seconds until completely smooth and frosty. If too thick, add a splash more pineapple juice; if too thin, add more ice or frozen pineapple.
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3
Taste and adjust sweetness; add a splash more coconut cream if desired.
-
4
Pour into chilled glasses and garnish with a 2 pineapple wedges (for garnish) and a 2 maraschino cherries (for garnish). Serve immediately.