Frosty Pina Coladas

This pina colada uses crushed pineapple instead of pineapple juice, which gives you real fruit pulp in every sip. Combined with cream of coconut (not coconut milk, there’s a big difference), light rum, and milk, it blends into a thick, frosty slush that tastes like a beach vacation.

Cream of coconut is the sweetened, syrupy version you’ll find near the cocktail mixers. It’s already sweetened and thickened, which is why this recipe only needs a tablespoon of powdered sugar to round things out. Using unsweetened coconut milk instead would give you a thin, bland drink.

The key to the right consistency is adding ice gradually. Blend the liquid ingredients first until smooth, then add ice a handful at a time until the blender reads 4 to 5 cups total. This gives you a frozen drink that’s thick enough to hold a straw upright but smooth enough to sip without chunks.

Kitchen Tips

• Blend the liquid ingredients first before adding ice. This ensures the pineapple is fully pureed.
• Add ice gradually, not all at once. Dumping it all in strains the blender and gives you uneven texture.
• Use crushed pineapple with its juice (undrained). The juice adds liquid and extra pineapple flavor.
• Serve immediately. These separate quickly as the ice melts.

Variations

• Skip the rum for a virgin pina colada that kids and non-drinkers will love.
• Swap light rum for dark rum for a deeper, more caramel-forward flavor.
• Add a handful of frozen mango chunks for a tropical twist on the classic.