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!
- To spice up your frozen Pina Colada, try using spiced rum.
- 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!
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