The recipe
for your table
Put the rum, coconut cream, pineapple juice and ice in a blender.
Blend for 20 to 30 seconds until smooth and creamy.
Pour into a tall tropical glass or pineapple glass.
Garnish with a pineapple wedge, a cherry and - why not - a little umbrella.
The story
San Juan, Puerto Rico, 1954. Bartender Ramón 'Monchito' Marrero of the Caribe Hilton experimented for three months until he found the perfect blend of rum, coconut cream and pineapple juice - aided in part by the recently invented canned coconut product Coco López. The hotel served the cocktail to stars such as Joan Crawford, who called it 'better than a slap in the face'. Bartender Ramón Portas Mingot of restaurant Barrachina claims the same recipe from 1963, however, and the debate is still ongoing in San Juan. In 1978, Puerto Rico declared the Piña Colada its national drink.
The right glass
The Piña Colada deserves a glass that is just as cheerful as the drink itself. A pineapple-shaped glass is the star attraction at any summer party, and with a capacity of around 50 cl, there is plenty of room for the full blender mix. A hurricane or tall tiki glass also looks fantastic. In our piña colada category, we have brought together the most fun tropical glasses - including the pineapple. For glasses with embossed details and tropical shapes, visit our tiki glasses.
Onis Tiki Long Drink Glass 53 cl Pineapple (6 pieces)
Pineapple Cocktail Glass 40 cl
Together € 56,90.
The right tool
For a Piña Colada, use a jigger alongside the glass to measure precisely, plus glass straws. These are the bar tools we use ourselves; you’ll find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools - together € 56,85.
Variations & twists
Shaken with ice cubes instead of blended, it is lighter and less thick. A float of dark rum adds depth, while a splash of coffee liqueur gives it a surprising Bushwacker character. And frozen pineapple chunks in the blender make the flavor twice as full. Looking for more inspiration? Browse more than 100 cocktail recipes.
Servingtip
Use coconut cream, not coconut milk - that’s the difference between creamy and watery. For the full experience, grate some fresh nutmeg or toasted coconut over the top.
With or without a blender
The blended version is the best known: 5 cl rum, 3 cl coconut cream, 5 cl pineapple juice and a cup of crushed ice, blended for twenty to thirty seconds until smooth. If you don’t have a blender, shake the same proportions very vigorously for thirty seconds with four large ice cubes, then pour everything into the glass without straining. The result is thinner and fresher, and the coconut flavor comes through more sharply. For the blended version, frozen pineapple works best instead of regular ice: less water and more flavor.
Coconut cream or coconut milk
Coconut cream, often sold in the Netherlands as Coco Lopez or cream of coconut, is sweetened and contains around twenty percent fat; that is what makes the cocktail thick and creamy. Canned coconut milk is unsweetened and much thinner, resulting in a watery drink. If you do use coconut milk, take the solid layer from the top of a chilled can and add one bar spoon of sugar syrup per glass. Always shake a can of coconut cream well before use, as the fat separates and settles as a hard layer on top.
Virgin Piña Colada mocktail
Leave out the 5 cl of rum and increase the pineapple juice to 8 cl, and you’ll have a full-fledged mocktail that children and non-drinkers will enjoy just as much. For more depth, add half a teaspoon of vanilla extract or a splash of alcohol-free white rum. Leave the 3 cl of coconut cream unchanged, as it carries the entire recipe. Blend with a cup of crushed ice and garnish with a pineapple wedge and a cherry. Our site also features the Virgin Piña Colada as a separate recipe.
Piña Colada for a group from the blender
A regular one-and-a-half-liter blender jug is good for four glasses at once: 20 cl rum, 12 cl coconut cream, 20 cl pineapple juice, and four cups of crushed ice. Blend in batches instead of all at once, otherwise the bottom layer keeps spinning while the top remains coarse. Place filled glasses in the freezer while you make the next batch. A blended Colada separates within ten minutes, so make it only when the guests are there, not half an hour in advance.
Frequently asked questions
How do you make a Piña Colada?
Put 5 cl white or golden rum, 3 cl coconut cream, 5 cl pineapple juice, and one cup of crushed ice in the blender and blend for twenty to thirty seconds until smooth and creamy. Pour into a tall tropical glass and garnish with a pineapple wedge and a cocktail cherry.
What is Piña Colada made of?
It consists of three ingredients: rum, coconut cream, and pineapple juice, blended with crushed ice. Use coconut cream such as Coco López, not coconut milk, because that is the difference between creamy and watery. Serve in a pineapple glass of approximately 50 cl, or in a hurricane or tiki glass; see our piña colada glasses.
Is Malibu the same as Piña Colada?
No. Malibu is a coconut liqueur made with rum, while Piña Colada is a cocktail made with rum, coconut cream, and pineapple juice. You can use Malibu, but the result will be sweeter and less creamy; the classic recipe calls for white or golden rum plus coconut cream.
What is the main ingredient in Piña Colada?
Rum is the base, with 5 cl per glass making up the largest share of the alcohol, but by volume, pineapple juice and coconut cream are just as significant. The name literally means strained pineapple. The coconut cream provides the velvety texture this cocktail is known for.
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