Recipe for Piña Colada

Piña Colada recipe

The original recipe for Piña Colada was invented back in 1954 in Puerto Rico by a local bartender who created a delicious summertime drink where rum played the starring role, with pineapple and coconut the supporting acts.  And if you like Piña Coladas, then you’ll love our recipe. And if you’re here to find out what’s a Piña Colada and how to make this epic frozen Tiki drink, we’ve got you covered too. Making this recipe for Piña Colada couldn’t be simpler. 

Blended or shaken?

This question is a bit like the good old Martini question of stirring vs shaking. There’s no wrong answer here. Whether you blend or shake this cocktail is entirely up to your own taste.  

A blended Piña Colada will be less potent than a shaken one because of all the ice you’re adding. So, if you’re looking for a low-alcohol cocktail on a hot day, we suggest you make this frozen version. It comes in at around 8% ABV, which means you can enjoy more than one. 

A shaken Piña Colada, on the other hand, will have a bit of a kick. To make a shaken Piña Colada you’ll need a cocktail shaker, but if you don’t have one, use a jar instead. When it comes to blended Piña Colada ingredients, use good quality rum. This Tiki drink won’t be as diluted as its frozen cousin, so there’s no room to hide bad rum. The ingredients also get adjusted to bigger quantities of cream of coconut and pineapple juice. Discover our recipe for a classic Shaken Piña Colada if you’re a fan of rum-forward drinks. Strength wise expect a moderate cocktail (around the same strength as a glass of wine) at an ABV of 13%. 

Cream of coconut vs coconut cream

The golden rule for the best recipe for Piña Colada recipe is to use cream of coconut, and not coconut cream. Here’s the difference: 

• Coconut cream: made from coconut milk, this cream is not sweetened and is great in curries, laksas and smoothies. 
• Cream of coconut: because of its added sugar, cream of coconut is similar to condensed milk and is used to sweeten tropical drinks 

Make sure you get proper cream of coconut, otherwise you’re going to be disappointed. And if you can’t find any, use coconut cream instead, but be sure to add simple syrup to your Piña Colada to make up for the missing sweetness.  

Piña Colada variations

Every good cocktail has hundreds of variations, and the Piña Colada is no different. 

• If you’re watching your weight, opt for low-fat coconut milk for a less calorific cocktail
• If you don’t have pineapple juice, do the next best thing: fresh pineapple. About 6 chunks should do the trick to make your blended Piña Colada extra refreshing and tasty
• If you don’t enjoy the taste of rum, you can swap it out for vodka or brandy
• For more tropical fun, experiment with flavored rums  
• Turn your Piña Colada into a mocktail – just omit the alcohol. Check out our recipe for the best Virgin Colada and other delicious mocktails for inspiration