Pina Colada

The piña colada is the cocktail that launched a thousand beach vacations, and this version keeps it classic. Light rum, pineapple juice, cream of coconut, and crushed ice blended until foamy. Three ingredients plus ice, 30 seconds in the blender, and you’re holding summer in a glass.

Cream of coconut (not coconut cream or coconut milk) is what makes a proper piña colada. It’s sweetened and thick, almost like condensed milk with coconut flavor. One tablespoon is enough to give the drink that rich, creamy body without turning it into a milkshake. Using coconut milk instead would give you a thin, watery drink that needs extra sugar to compensate.

Light rum lets the tropical flavors take the spotlight. Dark or spiced rum would overpower the pineapple and coconut with molasses and spice notes. Save those for sipping.

Blend on high for a full 30 seconds. You want the ice completely crushed and the drink foamy on top. Underblending leaves ice chunks that dilute unevenly as you drink.

Pro Tips

• Chill your glass in the freezer for 10 minutes before pouring for the coldest possible drink.
• Use real pineapple juice, not pineapple-flavored drink. The flavor difference is obvious in something this simple.
• Crushed ice blends smoother than cubed. If you only have cubes, pulse them a few times before adding the liquid ingredients.

Variations

• Add ½ cup of fresh pineapple chunks for a thicker, slushier version with more fruit flavor.
• Float a tablespoon of dark rum on top for a “dirty” piña colada with extra depth.
• Skip the rum entirely for a virgin piña colada that’s just as refreshing poolside.