Piña Colada

I happen to be allergic to pineapples, which is a tragedy. I loved pineapples, specially the little ones you can buy around Santiago, Dominican Republic called Pan de Azucar (sugar bread). I guess I ate too many and my body rebelled.

I don’t remember where this recipe came from. But, I used to make it all the time.

Pineapple, Piña Colada


  • 1 ½ oz  white rum
  • 2 oz. Coco Lopez® cream of coconut
  • 2 oz. pineapple juice
  • 1 cup crushed ice

According to the International Bartenders Association this is the official recipe:

  • (5 parts) 5 cl (1.7 US fl oz) white rum
  • (3 parts) 3 cl (1.0 US fl oz) coconut cream
  • (5 parts) 5 cl (1.7 US fl oz) pineapple juice

Mix with crushed ice in blender until smooth, then pour into a chilled glass, garnish and serve. Alternately, the three main components can simply be added to a cocktail glass with ice cubes.

Notice that there is no sugar. Imagine it is to the bartender’s discretion to add some.


Step by Step Instructions

Step 1

Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a glass.

Step 2

Garnish with a slice of pineapple and a maraschino cherry, and serve.