How do you make a proper pina colada?

A proper pina colada uses light rum, cream of coconut (not coconut milk), and unsweetened pineapple juice in a 1:1:2 ratio, blended with ice until completely smooth. The key is using sweetened cream of coconut, such as Coco López, rather than any other coconut product. Garnish with a fresh pineapple wedge and maraschino cherry, and serve immediately in a chilled Hurricane glass.

What are the main ingredients in a pina colada?

The three core ingredients are light rum, cream of coconut, and pineapple juice. A squeeze of fresh lime juice is optional but recommended, as it balances the sweetness and keeps the flavors bright. Ice is needed for the blended version, and the traditional garnish is a pineapple wedge and a maraschino cherry.

Is a pina colada very alcoholic?

A standard single-serving pina colada made with 2 oz of rum has roughly the same alcohol content as a glass of wine, around 10 to 13 percent ABV once diluted by the juice and ice. It does not taste strongly of alcohol because the sweetness and coconut flavor mask the rum well, which is part of why it is easy to drink quickly. If you want a lighter version, you can reduce the rum to 1.5 oz or skip it entirely for a virgin version.

What glass do you serve a pina colada in?

The classic choice is a Hurricane glass, a tall, curved glass that holds 20 to 25 oz and is wide enough at the mouth for a proper garnish. A large mason jar, a tall highball glass, or a wide-mouthed wine glass are all good substitutes at home. The important thing is that the glass is large enough to hold the full blended drink without overflowing, because a proper single serving is generous.

Pina Colada Recipe: Classic, Creamy & Ready in 4 Min

Name: The Classic Pina Colada: Creamy, Tropical, and Ready in 4 Minutes
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Cuisine: Caribbean
Ingredients: 2 oz light rum (such as Bacardi Superior or Don Q Cristal); 2 oz cream of coconut (Coco Lopez or similar sweetened cream of coconut); 4 oz pineapple juice (unsweetened, cold); 1 cup ice cubes (about 8 to 10 standard cubes); 1/2 oz fresh lime juice (optional, recommended); 1 pineapple wedge or pineapple chunk (fresh or canned); 1 maraschino cherry; 2 dashes Angostura bitters (optional)

Description

A classic pina colada made with light rum, cream of coconut, and pineapple juice blended with ice until thick and smooth. It takes about 4 minutes to make and serves one generous drink. A squeeze of lime juice is optional but keeps the sweetness balanced.

Ingredients

Scale

For the pina colada:

2 oz light rum (such as Bacardi Superior or Don Q Cristal)

2 oz cream of coconut (Coco Lopez or similar sweetened cream of coconut)

4 oz pineapple juice (unsweetened, cold)

1 cup ice cubes (about 8 to 10 standard cubes)

1/2 oz fresh lime juice (optional, recommended)

For the garnish:

1 pineapple wedge or pineapple chunk (fresh or canned)

1 maraschino cherry

2 dashes Angostura bitters (optional)

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Instructions

1. Chill your glass by placing a Hurricane glass or large 16 oz glass in the freezer for 10 minutes before serving. A cold glass keeps the drink from warming too quickly.

2. Add the liquids to the blender first. Pour in the light rum, cream of coconut, pineapple juice, and lime juice if using. Adding liquids before ice protects the blender blade and helps everything blend evenly.

3. Add the ice cubes. Drop in 1 cup of ice cubes. Do not use crushed ice as it melts too fast and thins the drink.

4. Blend on high for 45 to 60 seconds until the mixture is completely smooth, pale golden in color, and thick enough to pour cleanly. If it is too thick, add 1 tablespoon of pineapple juice and blend for 10 more seconds.

5. Pour the blended drink into your chilled Hurricane glass. It should fill the glass generously and look creamy and uniform with no visible chunks.

6. Garnish by sliding a fresh pineapple wedge onto the rim of the glass and placing a maraschino cherry on top of the drink. Add 2 dashes of Angostura bitters over the surface if using.

7. Serve immediately for the best texture and coldness. The drink will begin to separate and melt within 4 to 5 minutes.

Notes

Store any extra un-blended mix (rum, cream of coconut, and pineapple juice combined) in a sealed container in the refrigerator for up to 24 hours. Blend with fresh ice when ready to serve. Do not store the blended drink.

Do not substitute coconut milk or coconut cream for cream of coconut. Cream of coconut is sweetened and thick; coconut milk is thin and unsweetened and will make the drink flat and watery.

For a virgin pina colada, skip the rum and add an extra 1 oz each of pineapple juice and cream of coconut.

For a batch of 6 servings, multiply all ingredients by 6 and blend in two rounds. Pour into a pitcher and keep in the freezer for up to 45 minutes. Stir before pouring.

Prep Time: 2 min
Cook Time: 2 min
Category: Drink
Method: No-Cook
Cuisine: Caribbean

Nutrition

Serving Size: 1 drink (approximately 12 oz)
Calories: 320 kcal
Sugar: 28 g
Sodium: 35 mg
Fat: 9 g
Saturated Fat: 8 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 0 mg