There are so many ways to make a creamy piña colada. There’s a blended version which fits the original recipe or the shaken, super smooth version done in a cocktail shaker. This recipe is done in a blender because that frothiness on top really does it for me. Either way you decide to go, you can’t spell summer without this creamy classic godsend. Serving these chilled on a hot summer day is like a very cool, fun aesthetic.
Since we are going the blended piña colada route, it is best to have a high speed blender which is close to 2 liters in capacity. Using a powerful blender with a high wattage is important because you will be blending frozen pineapples. I like mine extra fruity so I always add frozen pineapple chunks to my colada. You will also need coconut cream, which is not to be confused with coconut milk. Coconut cream is very thick, like a smooth paste. If you refrigerate a can of coconut milk, you will actually get a thick layer of coconut cream on top.
Pineapple juice is another necessity to enhance the pineapple aesthetic of this cocktail. Rum is mandatory-white rum is better for that ultra white finish for the piña colada. For the garnish, maraschino cherries are the classic choice. I also like adding a pineapple wedge to garnish for an artistic vibe. If you love yummy coconut cocktails, you might love my coconut margarita mimosas!
Ingredients
398 ml can pineapple chunks
1&1/2 cups pineapple juice
1/4 cup white rum
3/4 cup coconut cream
Ice, to serve
Maraschino cherries for garnish
Pineapple wedges for garnish
Instructions
- Place the pineapple chinks in the freezer overnight.
- Blend the frozen pineapple with the pineapple juice, rum, and coconut cream until smooth and frothy.
- Pour into two tall glasses over ice and garnish as preferred.