Frozen Piña Colada

By Rosie Schaap

Frozen Piña Colada
William Brinson for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Susan Brinson.
Rating
4(129)
Comments
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This drink needs no introduction, and it’s a good reason to have coconut cream, pineapple and maraschino cherries in the fridge. Try raising the bar with Italian maraschinos. (The New York Times)

Featured in: The Cool Side of Campy Frozen Drinks

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Ingredients

  • 4ounces golden rum
  • 4ounces pineapple juice
  • 4ounces Coco Lopez cream of coconut
  • 3cups ice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

181 calories; 10 grams fat; 8 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Blend ingredients until smooth and frosty.

  2. Step 2

    Pour into tall, chilled glasses and garnish with pineapple slices, maraschino cherries (and paper umbrellas, if you’ve got ’em).

Ratings

4 out of 5
129 user ratings
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Comments

Melindark

I used Malibu, added a smidge more rum than called for in the recipe.
RAVES!!!

Mila Ruthie

Refreshing on a hot day! I used what I had, Malibu Black Coconut Liqueur, Goya Crema de Coco, frozen pineapple juice and ice! Thanks for the measurements, they were perfect!🥥🍒

Sarah B

I used frozen pineapple juice, but I would add a few frozen pineapple chunks too to increase that real fruit flavor. Otherwise, great ratios and quick.

use coco lopez!

Definitely need coco Lopez (sweetened coconut cream) because I used another brand and realized mine was unsweetened and had to add agave. Be sure to find and use coco Lopez!

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