Dominican Republic · Beverages · Vegan
Piña Colada
White rum, cream of coconut, and frozen pineapple blended until smooth and thick.
Recipes by emailSubscribe →
Ingredients
ServingsMetric
- 120 mlwhite rum
- 120 mlcream of coconut
- 300 gfrozen pineapple chunks
- 120 mlpineapple juice
- 15 mlfresh lime juice
- 1 cupice cubes
- 2 pineapple wedges and maraschino cherries
1 cup = 240 ml
Method
- Freeze the pineapple ahead of time if starting with fresh.
- Understand cream of coconut versus coconut cream.
- Blend everything.
- Check and adjust consistency.
- Serve immediately.
FAQ
Cream of coconut is sweetened and made for cocktails. Coconut cream is unsweetened cooking cream.
Frozen pineapple is clearly better for the blended version.
White rum is the classic choice.
The ratio of frozen fruit to liquid controls consistency.
Simply omit the rum.
Rate this
Rate this recipe
Recipes by email
One letter a week: a recipe picked for your taste, plus whatever is new on the site. Unsubscribe in one click.
Welcome gift: Sergei's cookbook (e-book).
By subscribing you agree to the privacy policy.
Tell us what you like to cook (30 seconds) →Keep browsing
More dishes from the Dominican archive — picked by overlap with what you're cooking now.
Join the conversation
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.