Classic Puerto Rican Piña Colada

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Born in 1954 at San Juan's Caribe Hilton by bartender Ramón "Monchito" Marrero, the Piña Colada is Puerto Rico's national drink. This authentic version uses fresh pineapple, Coco López cream of coconut (invented on the island), and crisp white Puerto Rican rum blended into a creamy, frosty tropical classic.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Servings4

Yield4 tall glasses (about 8 oz each)

Nutrition Facts

Per serving (estimated)

385 kcalCalories
8 gFat
7 gSaturated Fat
44 gCarbs
2 gFiber
38 gSugar
1 gProtein
35 mgSodium
210 mgPotassium
22 mgCalcium
0.6 mgIron
26 mgVitamin C
30 mcgVitamin A

Ingredients

For the cocktail

2 cups fresh pineapple chunks (about 1/2 medium pineapple)
8 oz white Puerto Rican rum (such as Don Q or Bacardí Superior)
6 oz cream of coconut (preferably Coco López)
2 oz fresh lime juice (about 2 limes)
1 oz simple syrup (optional, to taste)
3 cups ice cubes

For garnish

4 fresh pineapple wedges
4 maraschino cherries with stems
4 cocktail umbrellas (optional)
4 fresh mint sprigs (optional)

Directions

Cut the pineapple: slice off the skin and eyes, remove the core, and chop the flesh into 1-inch chunks until you have 2 cups. Reserve 4 thin wedges for garnish.
Add the pineapple chunks, white rum, cream of coconut, fresh lime juice, and ice to a sturdy blender. If you prefer a sweeter drink, add the simple syrup now.
Blend on high speed for 30-45 seconds until completely smooth, thick, and frosty, with no visible chunks of pineapple or ice. The consistency should be pourable but thick enough to coat the back of a spoon.
Taste and adjust: add more lime juice for tartness or more cream of coconut for sweetness, blending briefly to incorporate.
Chill four hurricane or tall glasses in the freezer for 5 minutes (this keeps the drink frosty longer), then fill each glass about three-quarters full.
Garnish each glass with a pineapple wedge hooked onto the rim, drop a maraschino cherry into the drink, and add a cocktail umbrella and mint sprig for that classic Caribbean presentation.
Serve immediately with a tall straw and a short spoon so guests can sip and scoop up any foam that rises to the top.

Cook’s Notes

Always use Coco López cream of coconut (not coconut milk or cream of coconut "mix") — it was invented in Puerto Rico and gives the authentic velvety texture.
For a thicker "frozen colada" texture, swap the ice cubes for 3 cups of frozen pineapple chunks and skip the fresh ice entirely.
Chill the rum in the freezer beforehand; this prevents the drink from separating and keeps it colder without diluting.
If pineapple is too tart, macerate the chunks with 1 tablespoon of sugar for 10 minutes before blending to boost sweetness naturally.
To make a virgin piña colada (piña colada sin ron), simply omit the rum and add an extra 1/2 cup of pineapple juice for body.

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