Piña Colada

By Rosie Schaap

Updated May 13, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
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The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Make sure to use cream of coconut, which adds signature sweetness, versus coconut cream, which is unsweetened. To keep your cocktails extra-frosty, use chilled glasses. Just beware of brain freeze.

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Ingredients

Yield:2 to 3 drinks

  • 4 ounces golden rum

  • 4 ounces pineapple juice

  • 4 ounces Coco Lopez cream of coconut

  • 3 cups ice

  • Pineapple slices, for garnish

  • Maraschino cherries, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 273 calories; 6 grams saturated fat; 6 grams fat; 1 gram fiber; 25 milligrams sodium; 1 gram protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).

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Ratings

4 out of 5
706 user ratings
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Comments

mollie

Skip the Coco Lopez and use a can of real coconut cream, like Thai Kitchen brand. It will throttle the sweetness way back and provides a beautiful consistency.

Bougeotte

Add a squeeze of lime!

NHcook

Used condensed coconut milk instead of Coco Lopez and swapped 1 cup of pineapple chunks for 1 cup of ice. And then I drank myself right out of SnoPocolypse and into White Lotus Season 3.

🛎️🛎️Martin

The best piña colada recipe ever is in the book “Tropical Standard” by Garret Richard. I’ve made it for many friends and they says it’s the best they’ve ever had. Seriously.

SAmenta

I add a shot of vanilla, two shots of agave syrup, and two shots of lime into the blender to make what my family considers a dessert drink.

Star

Brilliant!!!!@NHcook

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