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BA’s Best Piña Colada
This frozen piña colada blends fresh pineapple, cream of coconut, coconut milk, and two rums for a bright, balanced tropical cocktail you can make ahead.
👥 4 Servings🔥 Cook: 10 min👤 Brad Leone📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Place ½ medium ripe pineapple (about 1¼ lb.), peeled, cored, cut into 1½" pieces (2–2½ cups) in a resealable plastic bag, laying them flat. Freeze until solid, at least ⏱️ 3 hours.
2
Purée frozen pineapple, 6 oz. sweetened cream of coconut, 2 oz. unsweetened coconut milk, 8 oz. white rum, 1 oz. fresh lime juice, and 3 cups ice in a blender until smooth. Transfer blender jar to freezer; freeze until mixture is thickened (it should be the consistency of a milkshake), 25–⏱️ 35 minutes.
. sweetened cream of coconut (preferably Coco López; well shaken before measuring)6 oz. unsweetened coconut milk (well shaken before measuring)2 oz. white rum8 oz. fresh lime juice1 ozice (about 15 oz.)3 cups
3
Blend again until mixture is the perfect slushy frozen drink consistency. Divide among 4 glasses. Top off each with ½ oz. dark rum (if using) and garnish each with a maraschino cherry and a lime wedge. Do Ahead: Pineapple can be chopped 3 months ahead; keep frozen. Piña colada can stay in freezer up to ⏱️ 4 hours after first blend. Editor’s note: This piña colada cocktail recipe was first printed in February 2016. Head this way for more of our best summer cocktails →
. dark rum (optional)2 oz
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