Mary’s Favorite Piña Colada
Those of you who have been here for a while already know that I love a really good cocktail, but piña coladas have a special place in my heart.
Billy and I took a trip to Mexico shortly after we got married, and one lovely night, after heaps of delicious Mexican food, we had piña coladas. Not long after that, we discovered I was pregnant with my third child. It’s a sweet, sweet elixir… What can I say? It just sparks the romance! I can’t say what they put in their piña coladas, but hey. It works.
What’s in a piña colada recipe?
Whether you’re celebrating or just having dinner with friends, sometimes you just want something sweet. Piña coladas are great for satisfying that craving, and they’re even more delicious in the summertime. The combination of coconut and pineapple tastes truly tropical… brings me right back to Mexico.
What is the best rum to use for a piña colada?
Another complex layer of flavor appears when you add the rum. I use a combination of dark rum and white rum in my Piña Colada recipe, so we get the best of both worlds. Dark rum has a wonderful caramelly, molasses-y flavor with notes of spice, and white rum adds a touch of creamy vanilla. I hope you love this piña colada recipe as much as we do!
Turn this into a Alcohol-free, Kid-friendly Piña Colada Recipe
That’s right, now the kiddos can have a piña colada too! I love entertaining large groups of friends and my extended family. That often means there are kids around. And if we’re gonna have a great cocktail, they deserve something a little more exciting than water and juice, right? You can easily make this a mocktail or virgin cocktail recipe by just omitting the rum. Because the flavor combination of pineapple and coconut is so rich, nutty, and sweet on its own, the kids are sure to enjoy!
Mary’s Favorite Piña Colada Recipe
Ingredients
- ½ fresh pineapple, peeled, cut into 1-inch chunks and frozen
- 6 ounces sweetened cream of coconut
- 2 ounces unsweetened coconut milk
- 8 ounces white rum
- 2 tablespoons fresh lime juice
- 2 ounces dark rum
- Pineapple spears cut from the remaining ½ fresh pineapple
- The secret to this drink is the frozen pineapple. To freeze fresh pineapple chunks, place them flat in a freezer bag. Now place the bag (again, flat) into your freezer. I like to keep some of these sweet treats in the freezer all summer long. They make a terrific piña colada as well as a great summer smoothie.
- Before pouring the cream of coconut and coconut milk out of the can, make sure to give them both a good shake. A really good shake. Both of these ingredients can separate in the can (and they usually do). If the solids and liquids are still separated when you open the can, stir until smooth.
- Unused coconut milk and cream of coconut can be frozen in ice cube trays and placed in a freezer bag for later use. After freezing, take the coconut cubes out of the trays and transfer to their respective freezer bags. Make sure to label them! Thaw what you need before your next batch of cocktails.
Instructions
- About 30 minutes before you want to serve the drinks, place the pineapple, cream of coconut, coconut milk, lime juice, white rum, and 3 cups of ice in a high speed blender. Process until smooth. Place the mixture (still in the blender container) into the freezer for 25 to 30 minutes or until thickened.
- Place the blender container back on the blender and process again to create a slushy-like consistency. Pour into 4 chilled glasses and top with a drizzle of dark rum. Garnish with fresh pineapple spears.