The Piña Colada 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 wedge of pineapple, a cherry and, why not, a little parasol.
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The story
San Juan, Puerto Rico, 1954. Bartender Ramón 'Monchito' Marrero at the Caribe Hilton experimented for three months until he found the perfect mix of rum, coconut cream and pineapple juice, helped 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 Barrachina restaurant 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 it is. A pineapple-shaped glass is the star attraction at any summer party, and with a capacity of approximately 50 cl, there is plenty of room for the full blender mix. A hurricane or tall tiki glass also looks great. In our Piña Colada category, we have brought together the most fun tropical glasses, including the pineapple glass. For embossed glasses 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 tools
For a Piña Colada, in addition to the glass, use a jigger for precise measuring, glass straws and cocktail picks. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools together € 85,80.
What do you use to make a Piña Colada?
You need rum for a Piña Colada. Well-known bottles include Malibu and Boswandeling. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it goes with and which glass you need.
Variations & twists
Shaken with ice cubes instead of blended, it is lighter and less thick. A dark rum float adds depth, while a splash of coffee liqueur gives it a surprising Bushwacker character. Frozen pineapple chunks in the blender make the flavor twice as full. Looking for more inspiration? Browse more than 100 cocktail recipes.
Servingtip
Use cream of coconut, not coconut milk. That is the difference between creamy and watery. For the full experience, grate some fresh nutmeg or toasted coconut over the top.
Good to know
With or without a blender
The blended version is the best known: 5 cl rum, 3 cl cream of coconut, 5 cl pineapple juice, and a cup of crushed ice, blended for twenty to thirty seconds until smooth. If you do not have a blender, shake the same proportions very vigorously with four large ice cubes for thirty seconds and 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.
Cream of coconut or coconut milk
Cream of coconut, 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 a bar spoon of sugar syrup per glass. Always shake a can of cream of coconut well before use, as the fat separates and forms a hard layer on top.
Virgin Piña Colada as a mocktail
Leave out the 5 cl rum and increase the pineapple juice to 8 cl, and you 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. Keep the 3 cl cream of coconut 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 standard 1.5-liter blender jug makes enough for four glasses at once: 20 cl rum, 12 cl cream of coconut, 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 the 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 have arrived, not half an hour beforehand.
What exactly is a piña colada?
What is in piña colada, in short? White or golden rum, sweetened coconut cream, and pineapple juice, blended with a cup of crushed ice until smooth. The 5:3:5 ratio is the starting point: if you want it less sweet, reduce the coconut cream to 2 cl instead of adding more juice. Fill the blender in that order, with the ice on top, so the blades work better. A piña colada cocktail should be cold and thick, so pour it into a glass that you have chilled beforehand.
Piña Colada ingredients and coconut milk
Strictly speaking, asking which coconut milk works for piña colada is the wrong question: of the five ingredients on this page, coconut cream is what makes the difference. If you still have to use coconut milk, choose the full-fat canned variety rather than the thin drinking milk from a carton, as that is diluted with water. Coconut water is something else entirely and contains no fat at all. Keep in mind that in that case you will need to sweeten it yourself, as only coconut cream contains sugar.
Frequently asked questions
How do you make a Piña Colada?
Put 5 cl of white or golden rum, 3 cl of coconut cream, 5 cl of pineapple juice, and a 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, as 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 important. The name literally means strained pineapple. The coconut cream provides the velvety texture this cocktail is known for.
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