Ingredients
- White rum: 2 ounces
- Pineapple juice: 3 ounces
- Cream of coconut: 1.5 ounces
- Pineapple wedge: 1 (for garnish)
- Maraschino cherry: 1 (for garnish)
- Ice cubes: 1 cup
- Lime juice: 0.5 ounce
Instructions
- Step 1: Add the white rum, pineapple juice, cream of coconut, and lime juice to a blender.
- Step 2: Add the ice cubes to the blender.
- Step 3: Blend until smooth. If the mixture is too thick, add a splash of pineapple juice or water to thin it.
- Step 4: Pour the mixture into a chilled glass, preferably a hurricane glass.
- Step 5: Garnish with a pineapple wedge and a maraschino cherry.
Notes
- To keep your Piña Colada extra frosty, chill your glasses in the freezer for at least 30 minutes before serving.
- Leftover Piña Colada can be stored in the freezer; blend again for a few seconds before serving, adding a splash of pineapple juice if needed.
- For an extra tropical touch, serve your Piña Colada with a sprinkle of toasted coconut flakes on top of the garnish.
- Don't be shy with the lime juice, a little extra can really brighten the flavor and balance the sweetness of the cream of coconut.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American