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We are going old school with this Traditional Pina Colada Recipe! That’s right, we are using fresh pineapple juice, cream of coconut, rum and a touch of cream the way this cocktail was first created! You are going to need to pull out your blender because we are making the frozen version, which has always been my favorite!
Can you smell the coconut? How about the pineapple and salty, ocean air? Oh ya, you might want to grab some beach chairs for the full tropical paradise effect.
What does pina colada mean?
The name piña colada (Spanish) literally translates to “strained pineapple”, a reference to the freshly pressed and strained pineapple juice that is used to create the cocktail.
What’s in a pina colada?
- Cream of coconut is a thick, heavily sweetened, processed coconut milk product that resembles condensed milk. It is originally produced by the Puerto Rican company Coco López and can be found in the liquor department in most grocery stores.
- Freshly pressed and strained pineapple juice.
- Heavy whipping cream
- White rum – Bacardi is produced in Puerto Rico where the Pina Colada claims to be from.
How to make a Pina Colada:
Remove the top of the pineapple, then cut it into 4 wedges trying to avoid the center.
Slice the flesh away from the outside of the pineapple and cut into chunks.
Place the chunks into a large measuring cup or bowl and smash with a potato masher to release the juice.
Pour the juice through a fine mesh strainer to remove the crushed bits of pineapple.
Pour the pineapple juice, cream of coconut, rum, crushed ice and heavy cream into a blender.
Place the lid on the blender and puree for 15 seconds.
Pour into a Poco Grande glass and serve garnished with a fresh pineapple wedge and straw.
I also included two leaves from the top of the pineapple, but that is optional. Just look at that frothy deliciousness created by the whipping cream!!
More tropical cocktail recipes:
Classic Piña Colada – the way I learned to make them.
Enjoy!!
Traditional Pina Colada Recipe
Ingredients
- 1 ounce heavy whipping cream
- 6 ounces freshly pressed pineapple juice substitute Dole canned pineapple juice if fresh is not available
- 1 ounce Coco Lopez cream of coconut
- 2 ounces white rum like Bacardi Silver or Superior
Instructions
- Remove the top of the pineapple, then cut it into 4 wedges trying to avoid the center.
- Slice the flesh away from the outside of the pineapple and cut into chunks.
- Place the chunks into a large measuring cup or bowl and smash with a potato masher to release the juice.
- Pour the juice through a fine mesh strainer to remove the crushed bits of pineapple.
- Pour the pineapple juice, cream of coconut, rum, crushed ice and heavy cream into a blender.
- Place the lid on the blender and puree for 15 seconds.
- Pour into a Poco Grande glass and serve garnished with a fresh pineapple wedge and straw.
Notes
- You will need 1 large pineapple to get 6 ounces of juice. Substitute Dole canned pineapple juice if not available.
- This cocktail can also be served in a hurricane glass.
Nutrition
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