A pina colada should taste like pineapple and coconut; it shouldn’t be too sweet or be more ice than drink; and it should be easy to make! You don’t want to spend an hour in the kitchen. You want to be relaxing right now, sipping your drink, and I don’t blame you one bit. To make my perfect pina colada, all you need is a few ingredients, five minutes, and a blender. Enjoy!
Now, I’m not going to say this everyone’s perfect pina colada, but it is my perfect pina colada. It’s been a while since I’ve thought pina coladas and how to make them, but, if I’m going to have one, I want the best one.
I mean, why not?
My first thoughts about them was when decades ago my parents visited Puerto Rico and came back with a thirst for the drinks. We had cream of coconut and pineapple juice in the house for years after. 🙂 And, of course, since then I’ve had my share of them when on vacation, sitting on the beach. A daiquiri or a colada is almost required in those situations.
However, when I had a craving recently and I made myself a pina colada, something wasn’t quite right. I couldn’t taste the pineapple, and the cream of coconut was too sweet and not coconuty (Is that a word? It is now!) enough. But I knew what to do. And that was to tinker with the recipe until I had a pina colada worth drinking on my deck when I’m not in relaxed, vacation mode.
Luckily the answer was a simple one that is only a titch more work than the recipe I started with on this journey. It comes down to two things:
First, make your own pineapple juice from pineapples, and fresh or canned works just fine. (Though, if you want super intense, go for fresh.)
Second, cut the cream of coconut with some unsweetened coconut cream. More coconut flavor and less sugar!
All good. And that’s it. Everything you need to go from blah to yum. 🙂 A quick puree of pineapple chunks, strain out the woody bits, and back into the blender with the coconut and, of course, the rum. Can’t forget the rum. Pour over ice and drink.
– Happy Drinking, Annemarie
- 2 8 oz cans pineapple chunks in juice
- 3 oz cream of coconut perf. Coco Lopez
- 3 oz coconut cream unsweetened
- 6 oz rum
- ice to fill the glasses
- slices pineapple and maraschino cherries for garnish optional
- Puree the pineapple chunks until smooth. Pour the pureed pineapple through a fine, mesh strainer to remove the pulp. You will have about 12 oz of juice left.
- Add the strained juice, cream of coconut, coconut cream, and rum to the blend and puree until smooth.
- Divide ice among 4 glasses and then pour in the pina colada. Garnish with pineapple slices, maraschino cherries, and little umbrellas if you wish.