Ingredients
Scale
- 60 ml White Rum
- 120 ml Pineapple Juice
- 60 ml Coconut Cream
- Ice Cubes
- Pineapple Wedge And Cherry For Garnish
Instructions
- Measure white rum, pineapple juice, and coconut cream for a perfectly balanced blend of sweetness and creaminess.
- Add rum, pineapple juice, coconut cream, and a generous scoop of ice into the blender. Blend on medium-high for 20–30 seconds until smooth, thick, and frothy.
- Check consistency — if too thick, add a splash of pineapple juice; if too thin, add a few more ice cubes and blend again.
- Pour the mixture into a chilled hurricane glass, allowing the frothy top to settle naturally.
- Garnish beautifully (optional): Add a pineapple wedge on the rim and a maraschino cherry on top for the classic tropical look. For a fun twist, sprinkle toasted coconut flakes or add a cocktail umbrella for flair.
- Enjoy your Piña Colada ice-cold — creamy, fruity, and pure vacation vibes in every sip.
- Optional tip: Substitute dark rum for a richer flavor, or make it a Virgin Piña Colada by skipping the rum and keeping the same proportions.
- Prep Time: 3 minutes
- Category: Cocktail
- Cuisine: Puerto Rican
Nutrition
- Calories: 250