Pina colada is the ultimate summer sip. Here's how to make the classic frozen cocktail
Considered Puerto Rico's national drink, the piña colada isn’t just a cocktail, it’s a tribute to the Caribbean island’s easy-going vibe.
When translated from Spanish, “piña colada” means “strained pineapple”, and though we know the classic commingling of coconut, pineapple, rum and ice hails from San Juan, Puerto Rico, we can’t say with confidence who the true inventor of the cocktail is as three different island bartenders claim it as their own.
No matter who first paired the classic ingredients, the result is the same: a tropical cocktail that's creamy, rich and fruity, and the ultimate crowd-pleaser all summer long.
If you like piña coladas, you’ll love this smoothie-style version featuring frozen pineapple, two types of coconut (cream and milk), rum and fresh lime. It’s a beach vacation in a glass!
Piña colada ingredients
This piña colada recipe comes together in just minutes with a handful of ingredients. Here's a look at what you'll need.
Frozen pineapple chunks. I prefer frozen pineapple to fresh in these piña coladas because frozen pineapple is flash-frozen at the peak of ripeness. Flash-freezing maintains freshness and guarantees perfect ripeness and great flavor every time. Plus, we’re making a blended frozen drink, so using frozen pineapple ensures the drink is thick like a smoothie, not watered down.
If desired, you may substitute canned pineapple, just be sure to choose a brand with no added sugar and drain the can well before using.
Cream of coconut, not coconut cream. What’s the difference? Cream of coconut is coconut cream that’s been sweetened and processed into a thick, syrup-like consistency. Coconut cream is unsweetened coconut meat with a small amount of water. In this recipe, the two are not interchangeable. When shopping, look for cream of coconut with cocktail mixers or in the international foods aisle, particularly in the Latin or Caribbean products section. In some stores, cream of coconut is also sold next to the juices and water.
Unsweetened coconut milk. Since we get enough sweetness from the cream of coconut, we don’t need more from the coconut milk, so choose unsweetened. I recommend using full-fat coconut milk for richness and consistency. You can also use heavy cream.
Rum. White rum is traditional in piña coladas, so that’s what I recommend. It’s light and sweet and complements the coconut and pineapple without overpowering their nuances. That said, you can experiment with different types of rum, if you like. For example, gold rum adds a caramel flavor, spiced rum adds notes of ginger, cinnamon and cloves and coconut rum intensifies the coconut flavor.
Or skip the rum. This piña colada recipe is perfectly refreshing without the alcohol, so for a virgin version, simply leave out the rum.
Lime. Fresh lime juice cuts the sweetness of the coconut and rum while adding a delightful burst fresh flavor.
Ice. Both cubed and crushed ice work here, just make sure your ice is fresh (older ice may have an off flavor). How can you make sure your ice is fresh? Periodically clean your freezer to remove any spills or build-up and rotate your ice cubes regularly by discarding older ice and refilling the storage container with fresh ice.
The blender: Since we’re blending ice, make sure to use a high-powered blender. If your blender isn’t high-powered, use crushed ice instead. Why? Not all blender models can crush ice and the cubes can get stuck in the blades. When this happens, the cubes don’t break down, and you’re left with a lumpy drink. To prep your ice cubes for a blender that doesn’t crush ice, place them in a freezer bag and pound with a rolling pin or meat mallet until crushed.
Pina Colada recipe
I used tall hurricane glasses (the classic choice for this drink) to serve these drinks, but any glass will do, tall or short. Likewise, fresh pineapple slices and maraschino cherries are classic garnishes, but are entirely optional.
Makes: 4 cocktails
Ingredients:
2 cups frozen pineapple chunks
2 cups ice cubes
¾ cup (6 ounces) white rum or rum of choice
¾ cup (6 ounces) cream of coconut (not coconut cream)
¼ cup (2 ounces) unsweetened, full-fat coconut milk or heavy cream
Juice of 1 lime (about 2 tablespoons)
Sliced fresh pineapple and/or Maraschino cherries for garnish (optional)
Instructions:
Add frozen pineapple, ice, rum, cream of coconut, coconut milk and lime juice to a blender. Blend until smooth.
Pour into glasses and garnish with pineapple slices and/or Maraschino cherries, if you like. Serve immediately.
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This article originally appeared on Arizona Republic: Pina colada is the best summer cocktail. Here's the easiest recipe
