My Perfect Pina Colada Recipe
My pina colada has plenty of pineapple flavor, lots of smooth coconut, and not too much sugar. Perfect for sipping on a warm day! Serve it over ice and think about summer.
Servings 4 servings
Calories 350kcal
Ingredients
- 2 8 oz cans pineapple chunks in juice
- 3 oz cream of coconut, preferably Coco Lopez
- 3 oz coconut cream, unsweetened
- 6 oz rum
- ice to fill the glasses
- pineapple slices and maraschino cherries for garnish, optional
Instructions
- 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 blender 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.
Notes
- Brands I Use: I prefer the Coco Lopez brand of cream of coconut, and the Thai Kitchen brand of coconut cream.
- Alcohol Free Version: To make a virgin Pina Colada, use coconut water in place of the rum.
Nutrition
Calories: 350kcal