Summer is not over yet! Whip up one of these rich, creamy Piña Coladas from scratch and cool down in style! A delicious taste of the Caribbean!
These homemade Pina Coladas are frozen, smooth, pineapple-y, sweet, and perfect for your Labor Day festivities. You’re going to love how luscious handcrafted cocktails can be.
I’m always surprised when I go to the grocery or liquor store and see processed cocktail mixes. Most classic drinks use easy to find ingredients and usually only a handful of them. That is definitely the case with piña coladas so I’m not sure what the appeal of those expensive mixes is. I would rather make my drinks with fresh pineapple, real ingredients and no preservatives! Fresh=yummy! So to start my version of the classic Piña Colada, I use fresh cubed pineapple.
And of course you need coconut for that signature flavor. When Mr. Bunny and I tested this recipe, we tried homemade coconut milk and the unsweetened, canned variety. I have to admit, I preferred the canned. My homemade coconut milk was not as smooth as I would have liked because my blender was not powerful enough to blend up the fiber-y coconut flesh. I had to add extra water and even then the puree was not milk-smooth, so it was lumpy and watery. If you have one of those fancy high-speed blenders, I think making your own could be worthwhile. However, canned coconut milk, or coconut cream if you want something extra decadent, is a great option, just buy the good, organic stuff!
So what else is in this classic Piña Colada from scratch? Turbinado sugar adds a hint of molasses flavor, white rum for booziness and ice to cool you down during these dry and hot end-of-summer days. Throw it all in a blender, whir, buzz, whir, buzz and you have frozen tropical paradise!
If you are an overachiever you can make a cute garnish, but the base recipe is only 5 ingredients! And it’s really a stretch to call ice an ingredient! So say goodbye to those drinks in a package and say hello to this Piña Colada from scratch!
- 2 cups cubed frozen pineapple
- 4 oz white rum
- 2 TB turbinado sugar
- 2 oz unsweetened coconut milk or coconut cream
- 1 cup ice
Cube and freeze pineapple in advance
In a blender, combine pineapple, rum, sugar, coconut milk and ice.
Blend until smooth.
Serve in a 10oz glass and garnish for flair!
There are many options for garnish. I rimmed the glass with a mixture of turbinado sugar and toasted coconut and garnished with wedges of pineapple and grapefruit. Other great options are mint, basil, fresh cherries, strawberries, and lime.
Serve your frozen beverage with a straw
If you make this drink, please leave a comment below. We also love to see your bartending skills, so snap a picture and tag us. You can find all our social media pages in the right hand column of every page. Let’s start a convo!
You might also like:
Orange Turmeric Margaritas
These margaritas are a sweet and smoky take on the classic cocktail. Homemade simple syrup. fresh juice and a salty, spiced rim make these drinks extra special.
Spicy Thai Basil Cucumber Cocktail
With hot peppers and savory Thai basil, this drink is cool and refreshing, with a nice, slow jalapeno burn at the finish.
Rum Old Fashioned
Discover the classic Rum Old Fashioned using one of Puerto Rico’s fine aged rums.