The Best Piña Colada Recipe by chicute

The Best Piña Colada Recipe


  • 1 1/2 ounces aged rum
  • 1 1/2 ounces coconut cream
  • 1 1/2 ounces pineapple juice
  • 1 pineapple for vessel
  • pineapple corer
  • coconut flakes for garnish
  • orchid for garnish (optional)
  • cocktail umbrella for garnish
  • blender


  • First, let’s make the coconut cream. I know most people just use straight coconut cream from the can. My best-kept secret, which I guess won’t be a secret anymore, is mixing coconut cream and coconut milk. Doing this really brings out the best coconut flavor possible in the drink. Just using coconut cream is sometimes just too sweet and also not as coconut-y or creamy as I want it to be. I know, seems strange considering it’s called coconut cream.
  • This is an extra but easy step, but I promise it will be so worth it! Combine 1 (15 ounce) can of Coco López Cream of Coconut with 7 ounces full-fat unsweetened coconut milk in a small saucepan. Stir over low heat until combined. Let cool completely before using. You can store this in a container in the fridge for up to two weeks and adding a shot of rum will keep the shelf life a little bit longer. It will harden, so when you want to use it just take it out and let it come to room temperature.
  • I love to hollow out a pineapple to serve my Piña Colada in. The drink tastes better when it’s served in a fruit vessel, right? Plus, you can freeze the pineapple rings, use some in the drink or juice it for fresh pineapple juice. If you don’t want to go through the hassle, you are more than welcome to serve it in whatever glass your heart desires.
  • To hollow out the pineapple for your vessel, cut off the top of the pineapple. Then use the corer to remove the inside by pushing down and turning it. When you reach close to the bottom, pull the corer out. If you’re unsure about how close you are to the bottom, you can do it in two steps. You just don’t want to puncture the bottom because we can’t have our Piña Coladas leaking. The core will remain in the middle and I usually just cut it out and discard it.
  • Next, we can build our Piña Colada. Start by adding your pineapple juice, homemade coconut cream and rum to your blender pitcher. I threw in a few pieces of fresh pineapple for extra flavor. Blend with 6–8 ounces of ice and then pour into your pineapple vessel or glass of your choosing. Garnish with coconut flakes, an edible orchid and a drink umbrella.



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