NY Times recipe from Rosie Schaap who states, “The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Make sure to use cream of coconut, which adds signature sweetness, versus coconut cream, which is unsweetened. To keep your cocktails extra-frosty, use chilled glasses. Just beware of brain freeze.”
Piña Colada
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Piña Colada
November 30, 2025
Rob
- Total time: 10 Minutes
- Servings: 2-3 Drinks
Ingredients
- 4 oz Golden Rum
- 4 oz Pineapple Juice
- 4 oz Coco Lopez Cream of Coconut
- 3 Cups Ice
- Pineapple Slices, for garnish
- Maraschino Cherries, for garnish
Directions
- 1)
Add rum, pineapple juice, cream of coconut and ice to blender.
- 2)
Blend until smooth and frosty; add more ice as necessary.
- 3)
Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).