Piña Colada

By Rosie Schaap

Updated May 14, 2021

Piña Colada
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(647)
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The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Make sure to use cream of coconut, which adds signature sweetness, versus coconut cream, which is unsweetened. To keep your cocktails extra-frosty, use chilled glasses. Just beware of brain freeze.

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Ingredients

Yield:2 to 3 drinks
  • 4ounces golden rum
  • 4ounces pineapple juice
  • 4ounces Coco Lopez cream of coconut
  • 3cups ice
  • Pineapple slices, for garnish
  • Maraschino cherries, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

270 calories; 6 grams fat; 6 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 1 gram protein; 25 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

    Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).

Ratings

4 out of 5
647 user ratings
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Comments

mollie

Skip the Coco Lopez and use a can of real coconut cream, like Thai Kitchen brand. It will throttle the sweetness way back and provides a beautiful consistency.

Rachael

A piña colada is definitely a tropical drink, but it's not really a tiki drink. This is an excellent guide to the history of tiki drinks and tiki bars: https://news.critiki.com/2015/11/10/what-is-a-tiki-drink/

Bougeotte

Add a squeeze of lime!

NHcook

Used condensed coconut milk instead of Coco Lopez and swapped 1 cup of pineapple chunks for 1 cup of ice. And then I drank myself right out of SnoPocolypse and into White Lotus Season 3.

Dominique

I like the idea using a banana to cut the acidity. Next time, I will try that and also use just 2 cups of ice. It was waaaaaaay too icy for us.

Hannah

I like to use frozen pineapple chunks, add some frozen or fresh strawberries to make it like a blended miami vice or some mango (just because I love mango). Also blue chair bay coconut rum always, you can get away with no coconut cream if you use that! Very fun to play around with, you can’t go wrong with rum, pineapple and coconut.

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