Piña Colada cocktail in a hurricane glass — Coconut cream

Piña Colada Cocktail Recipe

tropical creamy sweet

white rum, coconut cream, pineapple juice

History

The modern Piña Colada was created in 1954 by Ramón “Monchito” Marrero at the Caribe Hilton in San Juan, Puerto Rico. Made possible by the recent invention of Coco López cream of coconut, it combines white rum, pineapple juice, and coconut cream into the ultimate frozen tropical drink. A competing claim comes from Barrachina restaurant (1963), but the Caribe Hilton version is the one most widely recognized. Declared Puerto Rico’s national drink in 1978. Coconut cream is not coconut milk — the pantry swap that ruins this drink is using the carton from a curry recipe. If white rum and pineapple juice are already on the shelf, this is the frozen rum drink to blend before you buy a bottle of orgeat for a Mai Tai.

Ingredients

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How to make

  1. Add 2 oz white rum, 1½ oz coconut cream (Coco López or a thick cream of coconut from the pantry, not coconut milk), and 4 oz pineapple juice to a blender.
  2. Add 1 cup of ice and blend until the drink is smooth and spoonable, not icy shards.
  3. Pour into a hurricane or tiki glass.
  4. Garnish with a pineapple wedge and a cherry if you have them.
  5. No blender: shake the same pour hard with crushed ice and dump it into the glass — slushier, still a Piña Colada.

Glassware

Hurricane glass

Curvy and tall for large, crushed-ice tropical cocktails that need volume and a dramatic look.

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Piña Colada FAQ

Do you blend a Piña Colada?

Yes. Blend 2 oz white rum, 1½ oz coconut cream, and 4 oz pineapple juice with a cup of ice until smooth. Coconut cream is not coconut milk — that pantry swap ruins the drink. No blender: shake with crushed ice and dump.

What ingredients are in a Piña Colada?

A Piña Colada is made with white rum, coconut cream, and pineapple juice. Amounts and pantry matching are in the ingredients list on this page.

How do you make a Piña Colada?

Add 2 oz white rum, 1½ oz coconut cream (Coco López or a thick cream of coconut from the pantry, not coconut milk), and 4 oz pineapple juice to a blender. Add 1 cup of ice and blend until the drink is smooth and spoonable, not icy shards. Pour into a hurricane or tiki glass. Garnish with a pineapple wedge and a cherry if you have them. No blender: shake the same pour hard with crushed ice and dump it into the glass — slushier, still a Piña Colada.

What glass do you serve a Piña Colada in?

Serve a Piña Colada in a Hurricane glass. Curvy and tall for large, crushed-ice tropical cocktails that need volume and a dramatic look.

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