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pina colada
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5 from 7 votes


This Piña Colada recipe is refreshing, not overly sweet, and tastes distinctly like coconut and pineapple. We love it and we could drink it all summer long!
Course Drinks
Cuisine American, Puerto Rican
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 large drink
Calories 340kcal
Author Aleksandra


for the Malibu Pina Colada:

  • 4 ½ oz pineapple juice (135 ml) 3 PARTS
  • 3 oz coconut rum (90 ml) such as Malibu, 2 PARTS, not white rum
  • 1 ½ oz coconut milk* (45 ml) 1 PART, or cream of coconut
  • 1 teaspoon lime juice
  • 1 teaspoon sugar omit when using cream of coconut
  • 6 ice cubes

for the fresh pineapple Pina Colada (we prefer this version):

  • 3 oz (90g) frozen fresh pineapple chunks seven large (1-inch / 2.5 cm) chunks
  • 3 oz coconut rum (90 ml) such as Malibu
  • 1 ½ oz coconut milk* (45 ml) or cream of coconut
  • 1 oz pineapple juice (30 ml)
  • 1 teaspoon lime juice
  • 4 ice cubes


Malibu Pina Colada can be prepared 2 ways:

  • BLENDER Pina Colada (Frozen Pina Colada - this version is served more often in restaurants) - add all ingredients into a blender container and blitz until almost smooth. Blender Pina Colada will have a slushie/smoothie consistency. You can also use a good immersion (hand) blender to mix the ingredients.
  • SHAKEN Pina Colada - add all the ingredients into a shaker or a big jar. Shake it thoroughly, for a minimum of 30 seconds. It's best to use crushed ice here. You can also serve it on the rocks (simply pour the drink over ice). This drink will be a little thinner.

Fresh pineapple Pina Colada:

  • Add all the ingredients into a blender container and blitz until the drink has a slushie consistency (or until smooth). You can also use a good immersion (hand) blender to mix the ingredients.
  • Serve chilled and enjoy!



  1. You can use cream of coconut (from a can) instead of coconut milk. Cream of coconut is sweetened coconut milk that has stabilizers added in order to prevent it from separating.
  2. PROPORTIONS FOR THE DRINK ARE: 3-2-1 (3 parts pineapple juice - 2 parts coconut rum - 1 part coconut milk) + sugar to sweeten (to taste) + a little lime juice to taste.
  3. From the recipe below you'll have 1 large drink - an amount that will fill a large Hurricane glass (pictured).
  4. To make Pina Colada with fresh pineapple: peel and core the pineapple, freeze 1-inch (2.5 cm) pineapple flesh chunks. You will need 7 for one large drink (pictured).
  5. Virgin Pina Colada: omit the rum completely or check out my Pina Colada Lassi recipe.
  6. How to serve Pina Colada: in a tulip / Hurricane / highball glass. You can decorate the glas with pineapple wedges / leaves and a maraschino cherry.
  7. How to make crushed ice: Place some ice cubes in a thick ziplock bag, close it and pound the bag with a rolling pin or just the bottom of a rum bottle. If you don't have a thick ziplock bag, you can use a clean kitchen towel.
  8. Lime juice is optional but very recommended.
  9. Use canned full-fat coconut milk and shake it before opening (do not use: coconut drink, coconut water, coconut cream). If your coconut milk is separated and won't come together despite shaking with the can, try to warm the milk up, just slightly. Whisk until the coconut milk is smooth and take the pot immediately off the heat.
  10. I love that this Pina Colada is light and not overly sweet but if this is not sweet enough for you, you can add a little powdered sugar to the drink (since it's not a clear drink anyway). You can also make a simple syrup (cook equal amounts of water and granulated sugar until the sugar is dissolved), but then you need to wait for the syrup to cool down.


Calories: 340kcal