Yep, we like piña coladas. Nothing like its saccharine premixed counterparts, this made-from-scratch piña colada recipe is balanced and delicious. Be sure to vigorously shake cream of coconut and coconut milk in their cans before opening and measuring.
1/2 fresh pineapple, peeled, cored, and diced
1 (8.5-ounce) can Coco Lopez cream of coconut
1/2 cup unsweetened coconut milk
1 cup white rum
2 tablespoons fresh lime juice
- Place pineapple flat on a small sheet tray; freeze until solid, about 3 hours.
- Purée frozen pineapple, cream of coconut, coconut milk, rum, lime juice, and 3 cups ice in a blender until smooth.
- Transfer blender cup to the freezer and freeze until mixture is thick, 25–30 minutes.
- Blend again until mixture is the perfect slushy frozen drink consistency.
For more cocktail inspiration, visit our archives.