Yep, we like piña coladas. Nothing like its saccharine premixed counterparts, these made-from-scratch frozen piña coladas are balanced and delicious. Be sure to vigorously shake cream of coconut and coconut milk in their cans before opening and measuring.
You can also easily make this a shaken drink on the rocks by swapping the fresh pineapple for 1 cup of pineapple juice. Shake vigorously over ice and serve cold.
Perfect for poolside hangs or happy hour at the beach, this recipe can be adjusted and even stored in the freezer for a last-minute tropical drink fix.
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. Serve frozen piña coladas by the pool for maximum enjoyment.
For more cocktail inspiration, visit our archives.