Recipe

Classic Piña Colada Recipe

Tropical, creamy, and blender-easy with bright pineapple, rich coconut, and a smooth rum finish. A beach vacation in one frosty glass.

By Matt Campbell

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4.9 (214)

A frosty classic piña colada in a hurricane glass with pineapple wedge and maraschino cherry on a sunlit table

Jump to Recipe

If summer had a signature drink, this would be it. A classic piña colada is creamy without being heavy, sweet without tasting like candy, and bright enough to keep you coming back for another sip. It is pineapple first, coconut right behind it, and a little rum warmth that makes the whole thing feel like a mini vacation you can make in five minutes.

This version keeps the ingredient list friendly and the method foolproof. No homemade syrups, no obscure mixers. Just a good blender, the right ratios, and one tiny secret: a pinch of salt to wake up the fruit and keep the coconut from tasting flat. Taste as you go. You are the bartender.

A creamy piña colada being poured from a blender into a chilled glass on a kitchen counter

Why It Works

Thick, frosty texture: Using frozen pineapple plus ice gives you that resort-style slush without watering it down.
Balanced sweetness: Cream of coconut brings richness, while pineapple and lime keep it bright and not cloying.
Big flavor with simple ingredients: Coconut cream and cream of coconut do different jobs, and this recipe uses them on purpose.
Easy to adjust: Make it stronger, lighter, dairy-free, or alcohol-free with quick swaps that still taste like the real thing.

Pairs Well With

Storage Tips

Piña coladas are best fresh, but if you have leftovers, here is how to keep them from turning into a sad separated puddle.

Fridge (up to 24 hours): Pour into a sealed jar. It will separate. Shake hard, then re-blend with a handful of ice to bring back the frosty texture.
Freezer (best within 2 weeks): Freeze in an ice cube tray. Blend the cubes with a splash of pineapple juice or water until smooth.
Make-ahead “blender pack” (best option): Add frozen pineapple to a freezer bag. When ready, dump into the blender with the liquids. Fast, zero drama.

Tip: If it tastes dull after storing, add a squeeze of lime and a pinch of salt. It perks right up.

Common Questions

What is the difference between cream of coconut and coconut cream?

Cream of coconut is sweetened and commonly used in drinks (think Coco Lopez), but it also shows up in desserts. Coconut cream is thicker and usually unsweetened, like the rich top layer of a can of full-fat coconut milk. Brands vary though, so check the label. For this recipe you want unsweetened coconut cream (or full-fat coconut milk). For a classic piña colada flavor, cream of coconut is the key. Coconut cream helps add extra body without making it overly sweet.

Can I make this without alcohol?

Absolutely. This is your virgin piña colada moment. Skip the rum and add a little extra pineapple juice or coconut water to help it blend. You still get that tropical, creamy vibe.

How do I make it thicker?

Use frozen pineapple and reduce the liquid slightly. You can also add more ice a few cubes at a time until it looks like a smooth slush. If you have a standard blender, add the ice gradually so it blends smoothly.

How do I make it less sweet?

Start with less cream of coconut, add a squeeze of lime, and use unsweetened coconut cream to keep it creamy without extra sugar. A pinch of salt also helps balance sweetness.

What rum is best in a piña colada?

Classic is white rum for a clean finish. For more character, use half white rum and half aged rum. If you love a deeper caramel note, go all aged rum.

What pineapple juice should I use?

Any good pineapple juice works, but sweetness varies a lot. If you can, choose 100% pineapple juice (not a sugary “pineapple drink”). If your juice is very sweet, lean on the lime and salt to keep things bright.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender (standard or high-speed)
Measuring cup and tablespoon
Citrus juicer (optional but handy)
Chilled glasses (hurricane glass or any tall glass)

Blender tip: If you are using a standard blender, start with a little less ice and add more as it catches. Pause and scrape down if needed.

I used to think piña coladas were strictly a vacation thing, like they only tasted right if you were wearing sandals and had absolutely no emails. Then I started messing with them at home on a random weeknight, mostly because I had frozen pineapple and one lonely can of coconut stuff in the pantry. The first try was too sweet, the second was too thin, and the third was the winner: colder, thicker, with lime and a pinch of salt so the pineapple actually tasted like pineapple. Now it is my go-to “we survived the week” blender drink. No beach required, but it is welcome.