Single serving

Ingredients

• 2 oz white rum
• 2 oz coconut cream (such as Coco Lopez)
• 4 oz fresh or canned pineapple juice
• 1/2 cup frozen pineapple chunks or crushed ice
• Pineapple slice and maraschino cherry for garnish

Directions

1. Add rum, coconut cream, pineapple juice, and frozen pineapple or ice to a blender.
2. Blend on high for 30 to 45 seconds until smooth and creamy.
3. Taste and adjust sweetness by adding a splash more pineapple juice or coconut cream.
4. Pour into a chilled hurricane or highball glass.
5. Garnish with a fresh pineapple slice and a maraschino cherry.
6. Serve immediately with a wide straw.

Tips

• Use frozen pineapple chunks instead of ice to keep the drink from becoming watery as it melts
• Coconut cream is much richer and sweeter than coconut milk, do not substitute one for the other without adjusting proportions
• For a thicker, more dessert-like texture, add a scoop of vanilla ice cream or coconut sorbet
• Chill your glass in the freezer for 10 minutes before serving for best results
• For a large batch, simply multiply ingredients and blend in batches

Variations

• Virgin Pina Colada – Omit the rum entirely and increase pineapple juice to 6 oz. Add a splash of lime juice for brightness. Just as creamy and refreshing without the alcohol.
• Strawberry Pina Colada – Add 1/2 cup frozen strawberries to the blender along with the other ingredients. The result is a gorgeous pink swirl with a berry-forward tropical flavor.
• Coconut Rum Upgrade – Swap white rum for Malibu coconut rum to double down on the coconut flavor for a sweeter, more tropical profile.
• Spicy Pina Colada – Add a thin slice of fresh jalapeno or a pinch of cayenne to the blender for a surprising heat that plays beautifully against the sweet coconut and pineapple.
• Pina Colada Mocktail Spritzer – Blend coconut cream and pineapple juice without ice, then pour over ice in a tall glass and top with sparkling water or coconut sparkling water for a lighter, fizzy version.

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