Coconut Piña Colada

Name: Coconut Piña Colada
Prep time: 5 min
Cook time: 8 h 5 min
Total time: 8 h 10 min
Yield: 4 to 6 drinks
Ingredients: 12 ounces/1½ cups organic, unsweetened coconut water; 2 cups frozen diced pineapple; 8 ounces/1 cup white rum; 4 ounces/½ cup sweetened cream of coconut (preferably Coco López); 2 ounces fresh lime juice; 2 ounces quality dark rum (optional); Pineapple slices, for garnish

By Rebekah Peppler

Published Sept. 13, 2024

Coconut Piña Colada — Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Total Time: 8 hours 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes, plus freezing
Rating: 5(19)
Comments: Read comments

Frosty and smooth, this take on the piña colada adds coconut water to the classic combination of rum, pineapple and cream of coconut. Freezing coconut water into cubes takes a bit of forethought, but the act of blending them into the drink in lieu of standard ice cubes results in a drink that is layered with coconut flavor. The (optional) float of high-quality dark rum tips the drink toward party fare, and chilling your glasses in the freezer before pouring from blender to glass ensures the drinks stay frosty for as long as possible.

Featured in: Your Drinks Are Missing a Key Ingredient: Coconut Water

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Ingredients

Yield:4 to 6 drinks

12ounces/1½ cups organic, unsweetened coconut water
2cups frozen diced pineapple
8ounces/1 cup white rum
4ounces/½ cup sweetened cream of coconut (preferably Coco López)
2ounces fresh lime juice
2ounces quality dark rum (optional)
Pineapple slices, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
The night before you’re planning to serve this drink, prepare your coconut water ice cubes: Pour the coconut water into ice cube trays, cover and freeze until solid.
Step 2
To make the cocktail, add the coconut ice cubes, frozen pineapple, white rum, cream of coconut and lime juice to a blender. Blend until smooth and frosty.
Step 3
Divide into chilled glasses, preferably lowballs. If desired, top each drink with about ½ ounce dark rum. Garnish with pineapple slices and serve immediately.

Ratings

5 out of 5

19 user ratings

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Comments

The Dude9 months ago

No it wouldn't. Rum, pineapple and coconut has always been a pina colada. Pina in Spanish translates to pineapple. A Mai Tai is a completely different drink with way more ingredients and different juices. The common ingredient to both is rum, of which Mai Tais have two or three kinds. Both tasty though. In fact, it's unnecessary to put coconut in the name of this drink because it ALWAYS has it in it.

Linda Lou9 months ago

Just leave out the rum.

The Dude9 months ago

I must say I do like the idea of blending in coconut water ice cubes instead of regular ice. Coco Lopez on the other hand is way too sweet (it tastes and smells like suntan oil). I find that if you open up a can of coconut milk and just pour off the liquid (leave the fat that has congealed on top), this adds the perfect coconut flavor. You can use the coconut "fat" that was in the can to cook some Thai food. And then enjoy your cocktail with it!

Trish Miller8 months ago

We make our own non-alcoholic pina coladas. 1 quart pineapple chunks or equivalent frozen pineapple. 14 oz can sweetened coconut cream Blend. Add a little sugar if needed to taste. All ingredients are approximate.

Jeanne Segal9 months ago

Paloma recipe is brilliant!

The Dude9 months ago

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