|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 147g||53%|
|Dietary Fiber 21g||75%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A very popular cocktail, the piña colada was created in 1954 by Puerto Rican bartender, Ramon "Monchito" Marrero. Whether blended or shaken, it's a great summertime drink with the delicious flavor combination of pineapple and coconut backed by your favorite rum. In the world of tropical cocktails, it's one of the best and even better when you make it from scratch.
The frozen piña colada recipe is incredibly simple and requires just a few common ingredients. Toss it all in the blender, give it a good whirl, and you will have the freshest piña colada possible. After the first taste, you'll kick yourself for buying a piña colada mix in the past.
This drink is thick, luscious, and filled with flavor, so the choice of rum is not as critical here as it is in other cocktails. For the best piña colada, choose a decent white rum that you enjoy straight. The great thing about exploring rum is that there are many reasonably priced options available. In most cases, you don't have to spend a fortune to find a new favorite.
Once you discover the wonder of a frozen piña colada, there are more coladas to try, including the shaken version (it's even easier).
Click Play to See This Frozen Pina Colada Cocktail Recipe Come Together
Gather the ingredients.
Add all of the ingredient to a blender, including 1 1/2 cups of ice. Blend until smooth.
Pour into a chilled hurricane glass.
Garnish with a cherry and pineapple wedge. Pin the cherry to the pineapple with a cocktail skewer to create a "flag" garnish.
Serve and enjoy!
- If you would like the drink to be thicker, add more ice.
- For a thinner drink use less ice or add more pineapple juice.
Who Created the Piña Colada?
The piña colada's origin is one of the few cocktail histories that is well documented. The cocktail was created in 1954 by Ramon "Monchito" Marrero, bartender at the Beachcomber Bar in the Caribe Hilton of San Juan, Puerto Rico. The original recipe was nonalcoholic and shaken. His intent was to welcome guests with a taste of the tropics captured in a glass. Monchito added a local rum a number of years later, and the drink found a second home in the blender. In 1978, the piña colada became Puerto Rico's official drink.
Over the following decades, the cocktail was enjoyed by Caribbean travelers who brought tales of it home. It was not until the release of Rupert Holmes' 1979 hit song, "Escape," that the drink skyrocketed in popularity. Don't recognize the title? It is also called—quite appropriately—"The Piña Colada Song." If you need a reminder of it, just stop by karaoke night and you're almost sure to hear it.
- The Caribe Hilton's piña colada recipe is heavy on the pineapple and uses Bacardi Rum and Coco Lopez: Mix 2 ounces of light rum, 1 ounce each of coconut cream and heavy cream, and 6 ounces of pineapple juice in a blender. Add 1/2 cup crushed ice and mix for 15 seconds, then pour into a 12-ounce glass and garnish with a pineapple and cherry.
- Add a hint of background flavor with a flavored rum. Apricot, banana, grapefruit, kiwi, kumquat, orange, passion fruit, and vanilla pair great with both coconut and pineapple. If you can't find a particular rum flavor at the store, make your own rum infusions.
- Switch the rum out for brandy and enjoy a kappa colada.
- Skip the booze altogether and try the coco colada or a big-batch virgin piña colada recipe.
How Strong Is a Frozen Piña Colada?
Is a Made-From-Scratch Piña Colada Better Than a Mix?
Many bottled piña colada mixes you find at the liquor store are filled with artificial ingredients and preservatives to ensure they can sit on the shelf for months at a time (if not longer). With just four ingredients and the theory that "fresh is best," it's hard to argue against mixing up a piña colada from scratch.
With a recipe like this, you can produce a better tasting, less expensive drink tailored to your personal taste. You can choose the proportions and have more control over the flavor: Maybe you want to add pineapple chunks to the blender or use a coconut rum and a little less cream. Besides, if you buy cream of coconut and pineapple juice separately, a whole new list of cocktails is at your disposal.