Frozen piña coladas are the ultimate tropical drink for a hot summer day. Ramón “Monchito” Marrero created the original piña colada recipe in the 1950s, making it the official drink of Puerto Rico. His original recipe combined rum, coconut cream, and pineapple juice for the perfect refreshing cocktail. Our piña colada recipe strikes an ideal balance, offering a creamy tropical flavor without being overly sweet. The key to the best piña colada is using Coco López’s cream of cream, which takes the drink to a new level. When we’re craving frozen drinks, this joins our frozen strawberry daiquiri and frosé in regular rotation
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Key Ingredients and Substitutions
Making frozen piña coladas is a breeze with just a handful of essential piña colada ingredients. This easy recipe means there is no need to buy pre-made frozen mixers ever again.
The full ingredient list and measurements are listed in the printable recipe below.
- Coco Lopez: Coconut cream and cream of coconut are not the same. Coconut cream is a thick cream made from coconut milk and is generally unsweetened. Cream of coconut is coconut cream that has been sweetened and processed to have a syrup-type texture. For frozen drinks like piña coladas, you want a can of cream of coconut such as Coco López.
- Rum: You can make piña coladas with either light rum (also known as white rum) or dark rum. Dark rum imparts a caramel flavor to the drink. There is no reason to splurge on the expensive stuff since it is mixed with pineapple, Coco Lopez, and lime, but we suggest you not cheap out either. Buy a mid-priced, good rum.
- Pineapple: For this recipe, you will need frozen pineapple chunks. We usually can’t find pre-frozen pineapple in our local grocery stores, so we buy a fresh whole pineapple, cut it into 1/2-inch chunks, and store it in the freezer.
How to Make a Frozen Piña Colada
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Add a splash or two of canned or fresh pineapple juice for even more flavor.
1. Frozen Pina Colada: In a blender, add the Coco López, frozen pineapple wedges, rum, lime juice, and ice cubes, then blend until it is completely smooth. Pour the blended piña colada into glasses, garnish with fresh pineapple wedges or slices and maraschino cherries, and serve.
Recipe Tips and Notes
- Frozen Piña Coladas can be made and stored in a freezer-safe airtight container in the freezer for up to 2 days. It won’t completely freeze because of the alcohol. Mix thoroughly before serving.
- Keep a couple of cocktail glasses in the freezer until you are ready to serve, so your piña coladas stay frozen a little longer.
Frequently Asked Questions
More Summer Cocktail Recipes to Try
Looking for more refreshing summer cocktail recipes? Try these other favorites:
- Frozen Strawberry Daiquiri -This is the perfect rum cocktail. Made with strawberry simple syrup, it is loaded with strawberry flavor.
- Strawberry Pineapple Frosé – This frozen rosé is the perfect summertime drink. It’s light and refreshing and not too sweet.
- Strawberry Margarita – Using homemade strawberry simple syrup, enjoy easy, refreshing strawberry margaritas two ways – on the rocks or frozen. They are the perfect cocktail for a few people or a crowd.
- Make-Ahead Freezer Margaritas – No blender, no problem. These frozen margaritas are made in the freezer and are cold and slushy, perfect for a hot day.
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Frozen Piña Coladas with Coco Lopez
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Equipment
- Blender
Ingredients
- 2 ounces Coco López Cream of Coconut
- 6 ounces frozen pineapple
- 4 ounces light rum
- 1 ounce lime juice
- 1 ½ cups ice
Instructions
- Add Coco López, frozen pineapple, rum, lime juice, and ice to a blender. Blend until completely smooth.
- Pour into glasses and garnish.
