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A piña colada in a coup glass, garnished with a lime and flowers.
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5 from 6 votes

Easy, Creamy, Frozen Piña Colada

This frozen piña colada recipe is creamy, not too sweet and doesn’t require a fancy cocktail blender! Just follow my simple technique and use any smoothie blender, food processor or standard upright blender – heck, you could even use an immersion blender to create these silky-smooth, tropical cocktails!
Prep Time5 minutes
Freezing Time12 hours
Total Time12 hours 5 minutes
Course: Drinks
Cuisine: Tropical
Diet: Vegan
Servings: 4 cocktails
Calories: 311kcal

Equipment

  • large bowl
  • large ziplock bag
  • measuring cup
  • blender

Ingredients

  • 6 oz. white rum
  • 7 oz. coconut milk - canned
  • 3 oz. cream of coconut
  • 6 oz. pineapple juice
  • 8 oz. water
  • juice from ½ lime

Instructions

  • Place a large ziplock bag into a large bowl (I find this helps to keep the bag open without spilling). 
  • Vigorously shake a can of coconut milk. Open and pour 7 oz. coconut milk into the plastic bag. Then, pour 6 oz. white rum, 3 oz. coconut cream, 6 oz. pineapple juice, 8 oz. water and juice from ½ lime.
  • Seal the bag and place it in the freezer. If you can lay it flat, it will be ready in about 12 hours. If it’s sitting up, it will take a full 24 hours to be ready.
  • Remove the bag and use your hands to break the ingredients up a little inside the bag (with it still closed). Give it a few gentle karate chops and a quick massage. You don’t want it to melt too much. Pour into any blender and blend. Pour directly into your glasses and serve.

Notes

1. If you want to use the traditional, more sweet recipe, the ratio will be 6 oz. coconut cream, 6 oz. coconut milk, 6 oz. pineapple juice, 6 oz. white rum, 8 oz. water and juice from ½ lime. Also use the “Coco Lopez” brand of cream of coconut.
2. If you want to add more pineapple flavor, add a few fresh chunks of pineapple to the blender with the rest of the frozen mixture before blending.
3. If you want to add more coconut flavor, add ⅛ tsp. quality coconut extract.
4. A few ways to dress it up:
  • add a dash of Fernet on top
  • add a dash of dark rum on top
  • add a few flakes of toasted coconut on top
  • add a dollop of coconut whipped cream
  • make a “half pineapple” piña colada. Blend half of your piña colada mixture as is and set aside. Then, add a few pineapple chunks to the remaining mixture and blend. When serving, pour half of the pineapple mixture and then pour the other mixture on top!
 
5. A few garnish suggestions:
  • small slices of pineapple
  • slices of lime
  • zest a little lime on top of the cocktails
  • pineapple flowers
  • pineapple leaves
  • a cherry
  • tropical cocktail umbrellas
  • rim the glass with toasted coconut by first rubbing lime around the rim, then dipping the glass in coconut.

Nutrition

Serving: 1cocktail | Calories: 311kcal | Carbohydrates: 22g | Protein: 1g | Fat: 14g | Saturated Fat: 13g | Sodium: 21mg | Potassium: 165mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 2mg