Coconut Piña Colada

By Rebekah Peppler

Published September 12, 2024

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
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Total Time
8 hours 10 minutes
Prep Time
5 minutes
Cook Time
5 minutes, plus freezing
Rating
5(48)
Comments
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Frosty and smooth, this take on the piña colada adds coconut water to the classic combination of rum, pineapple and cream of coconut. Freezing coconut water into cubes takes a bit of forethought, but the act of blending them into the drink in lieu of standard ice cubes results in a drink that is layered with coconut flavor. The (optional) float of high-quality dark rum tips the drink toward party fare, and chilling your glasses in the freezer before pouring from blender to glass ensures the drinks stay frosty for as long as possible.

Featured in: Your Drinks Are Missing a Key Ingredient: Coconut Water

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Ingredients

Yield:4 to 6 drinks

  • 12 ounces/1½ cups organic, unsweetened coconut water

  • 2 cups frozen diced pineapple

  • 8 ounces/1 cup white rum

  • 4 ounces/½ cup sweetened cream of coconut (preferably Coco López)

  • 2 ounces fresh lime juice

  • 2 ounces quality dark rum (optional)

  • Pineapple slices, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

24 grams carbs; 231 calories; 3 grams saturated fat; 3 grams fat; 2 grams fiber; 68 milligrams sodium; 1 gram protein; 20 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

    The night before you’re planning to serve this drink, prepare your coconut water ice cubes: Pour the coconut water into ice cube trays, cover and freeze until solid.

  2. Step 2

    To make the cocktail, add the coconut ice cubes, frozen pineapple, white rum, cream of coconut and lime juice to a blender. Blend until smooth and frosty.

  3. Step 3

    Divide into chilled glasses, preferably lowballs. If desired, top each drink with about ½ ounce dark rum. Garnish with pineapple slices and serve immediately.

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Ratings

5 out of 5
48 user ratings
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Comments

The Dude

No it wouldn't. Rum, pineapple and coconut has always been a pina colada. Pina in Spanish translates to pineapple. A Mai Tai is a completely different drink with way more ingredients and different juices. The common ingredient to both is rum, of which Mai Tais have two or three kinds. Both tasty though. In fact, it's unnecessary to put coconut in the name of this drink because it ALWAYS has it in it.

Linda Lou

Just leave out the rum.

The Dude

I must say I do like the idea of blending in coconut water ice cubes instead of regular ice. Coco Lopez on the other hand is way too sweet (it tastes and smells like suntan oil). I find that if you open up a can of coconut milk and just pour off the liquid (leave the fat that has congealed on top), this adds the perfect coconut flavor. You can use the coconut "fat" that was in the can to cook some Thai food. And then enjoy your cocktail with it!

Allison

I made this without the rum and used canned coconut cream and it was delicious! I also froze the coconut water based on others suggestions.

Don

This is frickin' fantastic! Didn't have a dark room in the cabinet, but put a Stiggins pineapple rum floater on top, instead. 10/10 would make again (next time as part of a Miami Vice)!

Kimberly

Very good recipe! The coconut water ice cubes are a game-changer in defense of watering down your drinks with regular ice cubes. (for those without ice trays, The Dollar Store will fix you up for cheap!) I have used frozen pineapples as well as canned. I preferred the canned version.

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