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#IslandFlavor: Piña Colada

The Piña Colada is Puerto Rico’s National drink and today is national Piña Colada day! It’s also my fave frozen drink so, of course, I have to give you my recipe and a little bit of history.

As the legend goes, back in the way back, when the seas were ruled by pirates, there was a Puerto Rican buccaneer who had a ship full of super-depressed, thieving sailors. This pirate decided that the best way to perk up his shipmates’ spirits was to get them a 401k plan.

I kid.

He got them drunk on a blend of coconut, pineapple and white rum and PERFECTION was born.

Traditionally a Piña Colada is made by blending ice with 1 part white rum, 1 part sweetened coconut cream (Coco Lopez is the usual go to) and 3 parts pineapple juice. I use frozen pineapple to add a velvety texture, a combination of coconut cream and coconut milk to add a bigger tropical punch, and dark rum for spiciness. This recipe makes 2 servings. Buen provecho!


  • small sheet tray
  • blender
  • stand mixer or bowl, whisk and old fashioned elbow grease
  • 2 cocktail glasses


  • 1 20 oz can pineapple slices packed in their juice (fresh pineapple works too)
  • 1 cup ice
  • 4 tablespoons of coconut milk
  • 5 tablespoons of coconut cream, divided into 4 tbs and 1 tbs
  • 4 oz dark rum
  • 1/2 cup heavy cream
  • 2 fresh cherries for garnish


  1. Separate the pineapple slices and pineapple juice. You should have a cup of juice and 10 slices of pineapple.
  2. Freeze the pineapple slices in a single layer on a small sheet tray.
  3. When the slices are frozen solid, puree along with the ice and juice in your blender.
  4. Add coconut milk, 4 tbs of coconut cream and rum. Blend until smooth.
  5. Whip the heavy cream to stiff peaks and fold in reserved tablespoon of coconut cream.
  6. Divide pineapple mixture into two cocktail glasses, top with whipped cream and garnish with a cherry.
By | 2018-07-10T17:25:51+00:00 July 10th, 2016|#IslandFlavor, Drinks, Uncategorized|0 Comments

About the Author:

Hi I'm Monti! Though I spent half my childhood in Puerto Rico and half in the States, my little island's flavors are a part of my DNA. Every bite takes me back. Care to come with me?

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