Pina Coladas Recipe
Pina Coladas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A velvety-smooth texture and taste of the tropics are what this Pina Colada delivers. This easy-to-make drink can be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. —Linda Schend, Kenosha, Wisconsin
Featured In: Pina Colada Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2-1/4 cups unsweetened pineapple juice
  • 1 can (15 ounces) cream of coconut
  • 1-1/2 cups light rum
  • 5 cups crushed ice
  • GARNISH:
  • Pineapple wedges

Directions

In a 2-qt. pitcher, combine the pineapple juice, cream of coconut and rum. Cover and refrigerate until chilled.
For each serving, place a generous cup of rum mixture and 1 cup ice in a blender. Cover and process until smooth. Pour into a chilled hurricane or highball glass.
To garnish each serving, cut a 1-in. slit into the tip of a pineapple wedge; position wedge on rim of glass. Yield: 6 servings.

Test Kitchen tips
  • This tropical cocktail does use a good amount of rum. Feel free to cut back on the amount and replace it with water or additional pineapple juice if you'd like to make them a little less strong.
  • For a richer, robust flavor, try using dark rum or even spiced rum.
  • Over the years, pina coladas have gotten more and more sweet. This version doesn't include additional sugar but if you'd like it a tad bit sweeter, go ahead and add a tablespoon or two.
  • Originally published as Pina Coladas in The Taste of Home Cookbook

    Nutritional Facts

    1-1/4 cups: 457 calories, 13g fat (10g saturated fat), 0 cholesterol, 42mg sodium, 55g carbohydrate (52g sugars, 0 fiber), 0 protein.

    • 2-1/4 cups unsweetened pineapple juice
    • 1 can (15 ounces) cream of coconut
    • 1-1/2 cups light rum
    • 5 cups crushed ice
    • GARNISH:
    • Pineapple wedges
    1. In a 2-qt. pitcher, combine the pineapple juice, cream of coconut and rum. Cover and refrigerate until chilled.
    2. For each serving, place a generous cup of rum mixture and 1 cup ice in a blender. Cover and process until smooth. Pour into a chilled hurricane or highball glass.
    3. To garnish each serving, cut a 1-in. slit into the tip of a pineapple wedge; position wedge on rim of glass. Yield: 6 servings.

    Test Kitchen tips
  • This tropical cocktail does use a good amount of rum. Feel free to cut back on the amount and replace it with water or additional pineapple juice if you'd like to make them a little less strong.
  • For a richer, robust flavor, try using dark rum or even spiced rum.
  • Over the years, pina coladas have gotten more and more sweet. This version doesn't include additional sugar but if you'd like it a tad bit sweeter, go ahead and add a tablespoon or two.
  • Originally published as Pina Coladas in The Taste of Home Cookbook

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    Reviews forPina Coladas

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    MY REVIEW
    Lori Bergen User ID: 5102289 166691
    Reviewed Aug. 17, 2017

    "Not what I expected. Not sweet enough and way too much rum and that was using 1/2 of what was called for! Texture is what saved this one. Now how to fix this so I can drink it???

    NOTE:? I added? to 2 cups base and 2 cups ice, 4 generous scoops vanilla ice cream and about 2 tbsp sugar.? Now it's decent.? Will keep tweaking this one until I get the Jamaican Pina Colada I'm looking for!"

    MY REVIEW
    mrsh318 User ID: 3583996 78859
    Reviewed Jul. 9, 2013

    "I love this recipe. have used it many times during the holidays and parties. you can cut down the rum if you want, but I love the freshness of this drink."

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