Dominican RepublicTwo things people get wrong: using coconut milk instead of cream of coconut, and using only ice instead of frozen pineapple.
For the best texture, use a 50/50 mix of frozen pineapple and ice rather than all ice.
Piña Colada
By Sergei Martynov
White rum, cream of coconut, and frozen pineapple blended until smooth and thick.
Key Ingredients
What you'll need
Ingredients
- 120 ml
See recipes with white rumwhite rum
i - 120 ml
See recipes with cream of coconutcream of coconut (Coco López or similar, sweetened)
i - 300 g
See recipes with frozen pineapple chunksfrozen pineapple chunks (about 2 cups)
i - 120 mlSee recipes with pineapple juice
pineapple juice
i - 15 ml
See recipes with fresh lime juicefresh lime juice
i - 1 cup
See recipes with ice cubesice cubes
i - 2See recipes with pineapple wedges and maraschino cherries
pineapple wedges and maraschino cherries, to garnish
i
How to make it
Instructions
- 1
Freeze the pineapple ahead of time if starting with fresh.
- 2
Understand cream of coconut versus coconut cream.
- 3
Blend everything.
- 4
Check and adjust consistency.
- 5
Serve immediately.
Frequently Asked Questions
What is the difference between cream of coconut and coconut cream?
Cream of coconut is sweetened and made for cocktails. Coconut cream is unsweetened cooking cream.
Fresh or frozen pineapple?
Frozen pineapple is clearly better for the blended version.
What rum is best?
White rum is the classic choice.
How to get the right consistency?
The ratio of frozen fruit to liquid controls consistency.
How to make a non-alcoholic version?
Simply omit the rum.
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Comments (1)
I blend this piña colada for exactly 30 seconds on high — any longer and the white rum oxidizes, changing the color and introducing a slightly bitter note. Speed and timing matter.