This drink is perfect for the frozen cocktail lover in everyone. Save time and energy hosting your 4th of July cocktail party with this multifaceted cocktail that will keep your guests happy.
- 1/2 Cup daiquiri mix
- 1/2 Ounce Cruzan Rum
- 1/2 Cup piña colada mix
- 1/2 Ounce Malibu Rum
- 1/4 Ounce Blue Curaçao
Calories Per Serving530
Folate equivalent (total)17µg4%
Simple and Delicious Virgin Piña Colada Recipe
Looking for a creamy and delicious frozen drink? Check out this simple virgin piña coloda, a recipe everyone can enjoy this summer.
A piña colada has a creamy tropical taste that is cool and oh so refreshing. It combines the tangy sweet flavor of pineapple and a the smooth taste of coconut to create a delicious summer cocktail.
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If You Like Piña Coladas, You'll Love Baileys' New Liqueur
Between extra daylight, warmer temperatures, and continued vaccination progress, there&aposs a potent sense of spring and summertime optimism in the air that sure as heck wasn&apost around in late March of 2020. That can only mean one thing: breezy summer cocktails can&apost be too far behind.
And if you like pi༚ coladas, you&aposll find that they&aposre about to get easier to make thanks to some help from a liqueur that may not come to mind when you think of tropical libations. That&aposs right: Baileys is releasing a limited-edition Colada Irish Cream Liqueur, which nobody with an understanding of Ireland&aposs weather patterns probably expected to exist.
So how the heck does this even work? It starts with a combination of Baileys traditional Irish Cream, layering in what a product description describes as "sweet, creamy coconut" and "notes of juicy, ripe pineapple." It all weighs in at a definitely drinkable 34 proof, meaning you can blend it with ice (or serve over crushed ice), throw in some fruit and a little umbrella, and kick back to soak up the island vibes.
In my opinion, the classic Pina Colada cocktail was pretty much made for summer! The delicious pineapple flavors, the fragrant coconut all blended together in an icy cocktail that’s fantastic for cooling off on a hot day. Made with just 4 simple ingredients, this delicious tropical drink comes together in no time at all. It goes great with me favorite coconut desserts too!
Like this recipe? Pin it to your SUMMER pinboard!
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Originating in San Juan, Puerto Rico, the classic Pina Colada recipe came about in the 1950’s from the infamous barman Caribe Hilton. Originally served in a hollowed coconut, this cold, coconut libation was a favorite with locals and American tourists alike. However, in 1954 a coconut-cutters strike forced the Hilton to revise the popular cocktail to be served in a hollowed out pineapple instead. Once he realized that the pineapple juices and flavor were making his infamous cocktail even more popular, the permanent addition of pineapple was kept.
Since then, the classic Pina Colada remains a constant tropical cocktail favorite. With modern conveniences, we can now create the classic drink with a blender and a few simple ingredients. If you’re feeling ambitious, feel free to hollow out pineapples to serve your drink. However, a classic hurricane or margarita ups glass is more standard (and practical.)
This tropical drink is fabulous for a tropical themed party or luau. It’s also fantastic for blending and sipping poolside with your closest friends. It’s definitely the ultimate summer cocktail!
Pina Colada Ingredients
- Light rum – Any good quality silver rum would work (like Bacardi). I actually used Malibu coconut rum in my Pina Colada and it added a wonderful coconut flavor & aroma that has the essence of a tropical island.
- Coconut cream – You can find this at your local supermarket in the International foods section. Be sure not to buy coconut milk or water – these are not the same.
- Pineapple juice – Feel free to use canned or fresh pressed juice.
I used to make Pina Coladas with a Pina Colada mix but then I learned how easy it is to make them fresh and they taste so much better! With these easy Pina Colada recipe, you’ll be an expert in no time at all!
How to Make Pina Colada
- Add Ingredients to blender. Make sure the liquids fill the blender to the same level as the ice.
- Blend until smooth and creamy.
- Pour into a poco grande glass.
- Garnish with pineapple, lime, and/or a cherry.
Want more pineapple and coconut recipes?
Tools used to make this Pina Colada recipe
Jigger: Every home bartender should have a jigger for measuring their cocktail ingredients. This one has a no-slip grip and is marked with increment measuring lines so you can make the perfect cocktail every time.
Blender: I love this blender! I use it to make everything from smoothies to soups. It can handle anything I throw at it and the puree comes out smooth.
Poco Grande glass: This smaller version of the hurricane glass is great for tropical cocktails and frozen virgin drinks!
Pina Colada Treats That Don’t Require a Straw
As Rupert Holmes would say, if you like Pina Coladas.
A Pina Colada poke cake, as seen on Food Network's The Kitchen.
I’m going to stand on my soapbox for a minute and spread the word: We need to mix up the plain old pina colada. I know what you’re thinking (Who does she think she is!?), but just hear me out. This whimsical combination of pineapple, coconut and rum deserves to live outside the confines of the box (or glass) that we’ve placed it in. I ask you: Why should we only privilege ourselves to this taste bud rollercoaster through beverage?
Don’t get me wrong, I’m a staunch supporter of enjoying the frothy fellow poolside during the hot summer months. With ice crystals melting on my tongue, tart pineapple dancing with floral notes of coconut, all married together by rum’s earthiness, how could I be opposed? All I’m saying is that there are a multitude of uncharted ways to enjoy this tropical trio — and summer is the perfect time to dive in.
As the expert I have now dubbed myself to be, I present you with some options to enjoy your pina colada in a less drinkable fashion, sans straw. Try the classic cocktail’s flavor profile in sweeter dishes like our favorite Frozen Pineapple Treat, or maybe for breakfast with a Coconut-Chia Pudding. Looking for something savory? Venture to this mouthwatering Pineapple Glazed Mahi-Mahi.
Still don’t agree with me, you say? The proof is in the pineapple, so check out these nine pina colada inspired recipes before you decide.
The Spruce / Mateja Kobescak
Add all of the ingredients to a blender, including 1 1/2 cups of ice. Blend until smooth.
The Spruce / Mateja Kobescak
The Spruce / Mateja Kobescak
Garnish with a maraschino cherry and pineapple wedge, or pin the cherry to the pineapple with a cocktail skewer to create a "flag" garnish. Serve and enjoy.
The Spruce / Mateja Kobescak
Who Created the Piña Colada?
The Piña Colada's origin is one of the few cocktail histories that is well documented. The cocktail was created in 1954 by Ramón "Monchito" Marrero, bartender at the Beachcomber Bar in the Caribe Hilton of San Juan, Puerto Rico. The original recipe was nonalcoholic and shaken. His intent was to welcome guests with a taste of the tropics captured in a glass. Monchito added a local rum a number of years later, and the drink found a second home in the blender. In 1978, the Piña Colada became Puerto Rico's official drink.
Over the following decades, the cocktail was enjoyed by Caribbean travelers who brought tales of it home. It was not until the release of Rupert Holmes' 1979 hit song "Escape" that the drink skyrocketed in popularity. Don't recognize the title? It is also called—quite appropriately—"The Piña Colada Song." If you need a reminder of it, just stop by someplace hosting a karaoke night, and you're almost sure to hear it.
Flavorful Additions and Substitutions
- The Caribe Hilton's original Piña colada recipe is heavy on the pineapple and uses Bacardi rum and Coco Lopez: Mix 2 ounces of light rum, 1 ounce each of coconut cream and heavy cream, and 6 ounces of pineapple juice in a blender. Add 1/2 cup crushed ice and mix for 15 seconds, then pour into a 12-ounce glass and garnish with a pineapple and cherry.
- Use 5-6 ripe pineapple chunks instead of juice, cut them about 1 inch x 1 inch. It'll make for a fresher, brighter cocktail.
- Add ¼-½ ounces of overproof Jamaican rum, such as Smith and Cross, to add an extra kick and an a layer of complexity.
- Add a hint of background flavor with a flavored rum. Apricot, banana, grapefruit, kiwi, kumquat, orange, passion fruit, and vanilla pair great with both coconut and pineapple. If you can't find a particular rum flavor at the store, make your own rum infusions.
- Switch the rum out for brandy and enjoy a kappa colada.
- Make a mocktail with the coco colada or a big-batch virgin piña colada recipe.
- Add more ice for a thicker drink, or more pineapple juice (or less ice) for a thinner version.
- Replace the cream of coconut with full-fat or low-fat coconut milk for a lighter version.
How Strong Is a Frozen Piña Colada?
Not only is the piña colada refreshing, but it's also low-proof. All that ice adds volume and brings the alcohol content down significantly, so this recipe averages out at just 8 percent ABV (16 proof). That's right between beer and wine, only this drink is far more delicious.
Nonalcoholic Piña Colada
Even children and teens should be able to relish in the delicious taste of the piña colada's beloved coconut creaminess. This family friendly recipe lets all the people in your life, both young and old, enjoy the classic tropical drink.
- ½ cup frozen pineapple chunks
- ½ cup coconut milk
- ¼ cup pineapple juice
- 2 scoops vanilla ice cream
- Pineapple wedge for garnish
- Cherry for garnish
- In a blender, combine the frozen pineapple, coconut milk, pineapple juice, and vanilla ice cream.
- Blend thoroughly and pour the mixture into a poco grande glass.
- Garnish with a pineapple wedge and cherry and serve.
Green Piña Colada Smoothie
- Calories 435
- Fat 33.5 g (51.5%)
- Saturated 29.5 g (147.6%)
- Carbs 36.8 g (12.3%)
- Fiber 11.5 g (45.8%)
- Sugars 20.9 g
- Protein 4.4 g (8.7%)
- Sodium 22.0 mg (0.9%)
young Thai coconut (or a 13.5-oz can of coconut milk)
16-ounce bag frozen organic pineapple (unsweetened)
of collard greens, stems removed (4-5 large leaves)
First, open the coconut by taking a sharp knife and trimming away the soft skin from the top. (See instructions and photos here showing how to open a coconut.) The shell of the coconut is round, so you want to fully expose that hard, rounded top. Holding the coconut firmly, use a cleaver or chef's knife to whack into the dome. Turn the coconut and repeat whacking until you have cracked the shell around all edges. You should be able to now peel or pull of the top of the shell. Be careful not to spill out any of the water from inside the coconut.
Pour the water from inside the coconut into the blender. Add the banana, frozen pineapple, and collard greens. Scoop out all the white pulp from the coconut with an ice cream scooper and put in the blender as well. (If you're not using a whole coconut, add the coconut milk now.)
Start at the blender's lowest speed setting (usually "crush ice") and work your way up to the highest setting until the smoothie is well blended. Add cold water if the mixture is too thick and blend until desired consistency is achieved.
Pour the green smoothie into juice glasses and enjoy. I like pouring the drink in the young coconut shell itself for a more festive treat. Store leftovers in an air-tight container or thermos in the fridge or freezer.
Let’s Make A Tasty Skinny Piña Colada!
Blend It All Up
All you have to do is throw all the ingredients into a blender (like a Vitamix) and blend until smooth! Then you can drink it all down. This makes it super easy to make, but also easy to double, triple, or quadruple the recipe for a party!
I love to make these in the summer because it helps you not feel bloated when you sit by the pool, but you still get all the tropical flavor that you could ever want.
Though it has a few less calories, it’s still creamy and cold, bursting with those coconut and pineapple juices you love.
You’ll feel like you’re on a tropical island far far away, even if in reality you are just on the back porch.
Soak up the sun in that bathing suit anyway! We might not all be lucky enough to have access to a pool, but that doesn’t mean my back patio won’t do the trick. I’m just so glad that we redid the back patio with new concrete recently. It’s the ideal place to lounge for me and our smelly furry pup LOL.
- Preheat oven to 350°F (176°C). Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and its juice and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist.
- Divide evenly among the 4 mini loaf pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove the bread to wire rack and let cool.
- Make the Topping: In a small bowl combine the remaining 1/3 cup coconut cream with the toasted coconut flakes. Spread over cooled loaves. Slice and serve immediately.
Spread the sweetened coconut flakes evenly on a baking sheet. Place in oven at 350 degrees F. Bake for 5-7 minutes or until golden brown. Stir a few times while baking.
You can also toast the sweetened coconut flakes on a skillet by stirring the coconut flakes back and forth with a wooden spatula until they turn golden brown.