Piña Coladas

Three glasses of pina colada with pineapple garnishes.

Piña Coladas

Servings 4 Servings


  • 2 cups fresh or frozen pineapple chunks
  • 8 ounces white rum
  • 1 (15 ounce) can cream of coconut, (preferably Coco López)
  • 4 ounces pineapple juice
  • 2 ounces coconut milk
  • 2 cups ice
  • 2 ounces dark rum, optional
  • maraschino cherries, for serving


  • Shake cream of coconut and coconut milk in their cans before measuring.
  • Add pineapple chunks, white rum, cream of coconut, pineapple juice, coconut milk, and ice in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened, 25–35 minutes.
  • Blend again and divide among glasses. Top off each with ½ ounce dark rum, if using, and garnish each with a cherry and pineapple wedge. Enjoy!