Go Back

Pina Colada with Cream of Coconut

A silky, luxurious pina colada made with rich cream of coconut, fresh pineapple juice, and light rum that transports you to a tropical paradise.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks and Beverages
Cuisine: Caribbean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces light rum white or silver
  • 3 ounces cream of coconut preferably Coco Lopez
  • 3 ounces fresh pineapple juice
  • 1 cup ice cubes
  • Pineapple wedge and cherry for garnish optional

Equipment

  • Cocktail shaker with lid
  • Jigger for measuring
  • Strainer
  • Tall cocktail glass or hurricane glass
  • Bar spoon or long stirring spoon
  • Blender (optional, for frozen version)
  • Ice crusher or Lewis bag (optional, for crushed ice)

Method
 

  1. Place your cocktail glass in the freezer for at least five minutes to chill.
  2. Add one cup of ice cubes to your cocktail shaker.
  3. Measure two ounces of light rum with a jigger and pour into the shaker.
  4. Measure three ounces of cream of coconut and add it to the shaker, then stir gently with a bar spoon for about ten seconds.
  5. Pour three ounces of fresh pineapple juice into the shaker.
  6. Secure the lid and shake vigorously for 12 to 15 seconds until well-chilled and aerated.
  7. Strain the cocktail into the chilled glass using the shaker’s strainer.
  8. Garnish with a pineapple wedge and a cherry, and serve immediately.

Notes

If your cream of coconut has hardened, warm the container in hot water for 30 seconds before measuring so it pours smoothly.