The traditional blended pina colada recipe doesn’t use frozen pineapple, but I find it adds a bit more flavor and reduces the amount of ice needed.
As with most tiki-style drinks, this one uses multiple styles of rum to achieve balance and flavor.
- 6 ounces white rum
- 6 ounces cream of coconut (preferably Coco Lopez brand)
- 6 ounces pineapple juice
- 1/2 cup frozen pineapple chunks (see How to Cut a Pineapple)
- 4 cups ice
- 4 ounces golden or añejo rum
- Pineapple leaves or wedges for garnish (optional)
1 Blend! Place the white rum, coconut cream, pineapple juice and chunks, and ice in a blender. Process until totally blended.
2 Pour! Pour into glasses and top with and top with the golden rum (it should float on top).
3 Serve! Serve with pineapple leaves or slices as garnish if desired.