explore the perfect pina colada recipe in a few easy steps

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We're no strangers to the laid-back lifestyle, warm weather and stunning beaches that make our land Down Under so special. When it comes to a tropical getaway, pina colada is the only missing piece that completes our carefree indulgence. So whatever is on your mind – a coastal getaway or a camping trip in the wilderness – embrace the spirit of the tropics with a delicious pina colada. Want a mental getaway in your backyard? No worries! We've got you covered with the best pina colada recipe that you can whip up at home.

pina colada recipe

what is pina colada?

At its core, the pina colada is a fruity blend of coconut, pineapple and rum. The trio combine to give a refreshing fusion of flavours that creates a truly delightful experience. They also give pina colada a lusciously smooth and creamy texture that has a velvety richness.

The taste and texture have helped spread the popularity of pina colada far beyond its birthplace in Puerto Rico. The vibrant flavours of the drink have reached almost every corner of the globe. In fact, it has gained such popularity worldwide that it even has its own national day on July 10th.

The tropical drink has become synonymous with leisure, vacation and carefree moments. From tiki bars to beachside shacks, the appeal of pina colada knows no bounds. But don’t limit yourself to enjoying this fruity feelgood cocktail only at bars and shacks when you can learn how to make pina colada and indulge in it at home.

how to make pina colada


Total Servings:-



Preparation Time:-

5 Minutes


Cooking Times:-

0 minutes


Nutritional Value:-

373 calories, 21g fat, 14g carbs, 2g protein


Recipe Category:-




puerto rican


  • High speed blender

Here’re the ingredients you’ll need for the pina colada recipe.


  • 250ml pineapple juice
  • 120ml white rum
  • 120ml coconut cream
  • 4 frozen chunks of pineapple
  • Ice cubes
  • 2 Wedges of pineapple to garnish

Let’s look into all the steps of the best pina colada recipe.


Step 1: Chill and Prepare Ingredients

Place your serving glasses in the refrigerator to chill. This will ensure your Pina Colada stays refreshingly cool throughout. In the meantime, put all the ingredients together – pineapple juice, white rum, coconut cream and ice cubes.

Step 2: Blend

Mix all the pina colada ingredients using a blender. Continue blending on high speed until it’s smooth and creamy, ensuring all the ingredients are well incorporated.

Step 3: Pour and Garnish

Remove the chilled glasses from the refrigerator. Divide the Pina Colada mixture equally between the glasses. Leave some room for the garnishes.

Step 4: Final Touches

Garnish each glass with a small wedge of fresh pineapple. You can place it on the rim or use a cocktail pick to secure it to the side of the glass.

Step 5: Serve and Savour

Enjoy the luscious blend of pineapple, creamy coconut and the subtle kick of white rum.

tips on how to make pina colada recipe perfectly:

  • Blend the ingredients of your pina colada recipe thoroughly, making sure to incorporate the coconut cream evenly with the pineapple juice and rum. This will help achieve a well-integrated mixture.
  • For a unique twist in your best pina colada recipe, consider using brewed teapigs mao feng green tea frozen into ice cubes instead of regular ice cubes.
  • Use high-quality ingredients in your pina colada recipe to ensure a rich and creamy texture.
  • Don't be afraid to venture into the world of rum and experiment with different varieties. While the traditional pina colada recipe typically calls for white rum, you can always enhance the flavour by floating a layer of gold rum on top of the drink.
  • To achieve a smoother texture, you may use crushed ice before blending the pina colada ingredients.
  • If you prefer a slightly less sweet and rich pina colada, there's a simple solution to balance the flavours. By adding the juice of fresh lime to your cocktail, you introduce a tangy element that balances the sweetness with a zesty twist.


In the realm of tropical cocktails, the pina colada reigns supreme, capturing the essence of exotic destinations and carefree vibes. Its delicious combination of coconut, pineapple and rum creates a masterpiece of flavours that complements the vacation vibes.

Whether sipped poolside, enjoyed at a tiki bar or created with your own hands using the best pina colada recipe, this concoction embodies the spirit of indulgence. So, raise your glass and let the taste and texture give your mind a much-needed tropical vacation. Cheers to good times and charming memories.

faqs on pina colada recipe

Q. Is coconut milk or coconut cream better for pina colada?

A. Coconut cream’s rich and creamy consistency adds a luxurious texture to the drink. That’s why it’s better for a pina colada recipe. But there’s nothing wrong with using coconut milk in your pina colada recipe, it just tends to be lighter and offers a milder flavour profile.

Q. Is white or dark rum better for pina colada?

A. In the traditional pina colada recipes, white rum is typically used. However, both white rum and dark rum can be utilized to craft a delicious pina colada. When it comes to selecting a white rum for your pina colada recipe, you can't go wrong with choices like Puerto Rican white rum, El Dorado 3-Year-Old or Mt Gay white.

Q. What is pina colada mix made of?

A. Pina colada mix, aimed at simplifying a pina colada recipe, is made of pineapple juice, coconut cream or coconut milk and sweeteners. However, many prefer to use fresh pina colada ingredients for a more authentic experience – must learn how to make pina colada though. Once they do, customizing the pina colada recipe is also possible.

Q. How much alcohol do you put in pina colada?

A. The choice of rum (70-80% proof or slightly lower) contributes to the overall alcohol content in a pina colada recipe. We put about 60 ml of rum for a standard pina colada recipe. However, that can vary based on personal preference. You can always customize your pina colada recipe by finding the right balance of the ingredients.


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