Blender Piña Colada

The traditional blended pina colada recipe doesn’t use frozen pineapple, but I find it adds a bit more flavor and reduces the amount of ice needed.

As with most tiki-style drinks, this one uses multiple styles of rum to achieve balance and flavor.

  • Prep time: 5 minutes
  • Yield: 4 to 6 servings


  • 6 ounces white rum
  • 6 ounces cream of coconut (preferably Coco Lopez brand)
  • 6 ounces pineapple juice
  • 1/2 cup frozen pineapple chunks (see How to Cut a Pineapple)
  • 4 cups ice
  • 4 ounces golden or añejo rum
  • Pineapple leaves or wedges for garnish (optional)


1 Blend! Place the white rum, coconut cream, pineapple juice and chunks, and ice in a blender. Process until totally blended.

2 Pour! Pour into glasses and top with and top with the golden rum (it should float on top).

3 Serve! Serve with pineapple leaves or slices as garnish if desired.

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  • Larry

    To put it over the top once you have blended the drink grate some nutmeg on the top and pulse to blend

  • Kay


  • Elise Bauer

    These pina coladas were so much fun to make! I also made a batch to freeze and we later had pina colada sorbet.