Name: Pina Colada
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Light gold rum 1-3yo; 80 ml Pineapple juice; 15 ml Lime juice; 20 ml Cream of coconut; 1&frasl;4 barspoon Xanthan gum (E415)

Ingredients

2 fl oz

Light gold rum (1-3 year old molasses column)

2 ²⁄₃ fl oz

Pineapple juice

¹⁄₂ fl oz

Lime juice (freshly squeezed)

²⁄₃ fl oz

Cream of coconut (e.g. Coco Lopez, Re'al etc.)

¹⁄₄ barspoon

Xanthan gum (E415) (optional)

How to make

Glassware

Prepare

Select and pre-chill a POCO GRANDE GLASS.

Prepare garnish of pineapple wedge and paper parasol.

Method

DRY BLEND (without ice) first 4 ingredients on a slow setting and then gradually add Xanthan while continuing to blend.

Add 7oz scoop of crushed ice and BLEND some more.

POUR into chilled glass.

Garnish

Garnish with pineapple wedge on rim speared with a paper parasol.

Serve with a straw.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

18.9 grams of pure alcohol

Gallery

Comments & Discussion

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Simon Waldmeier 10w

Here the creaminess comes from the cream of coconut alone, but since this is very sweet, it follows that the creamier the drink, the sweeter it also gets, which I find unfortunate. Cream of coconut is moreover very viscous and therefore hard to handle, and unfortunately, once opened not very durable. That's why I prefer the Carneval, which is a Piña Colada variant calling for Batida de Coco and cream instead:
4 cl cachaça
1 cl dark rum
6 cl pineapple juice
3 cl Batida de Coco
2 cl cream

Mark Familton 47w

Okay - this may have been done already but... my version is a Luxardo tweaked PC...
2 and half coconut rum (Barardi)
3 Coconut Cream
4 fresh pineapple
1 Coconut liqueur (Malibu cos I couldn't source anything alternative, but hey, it's all good)
Quarter measure Luxardo liqueur
Quarter measure Triple Sec
Generous squeeze lime juice
Blended with ice...
Until the lime juice is added, it's too sweet but when added - BOOM - the lime balances it out...! Elite. Intense.

Aaron Fredriksson 1y

Was so excited for this but just kind of tastes like slush with no oomph.. no extreme sweetness, but no flavor either. Just like a ghost water made into slush ah

Aaron Fredriksson 1y

Rating on recipe is 3/5 but if u do as the comments say, Lessen the ice a little and twice up on the creme the coconut and u have a solid drink thats 4/5

狐狸屑 1y

这款鸡尾酒一定要使用椰子奶油制作，用椰子汁或椰奶做出来的口感完全不一样。我尝试了这三种材料，使用椰子汁和椰奶时让我一度以为它是款很寡淡的酒，直到我使用了椰子奶油！一定要尝试

Vera Lycaon 3y

Had to improvise on this one after *finally* obtaining some cream of coconut (not exactly a grocery store staple where I live) since I don't own a blender, but this was delightful. Choice of rum feels somewhat important here, judging by the comments - though El Dorado 3 years certainly wasn't the most authentic choice, it did a handsome job balancing the pineapple, coconut and lime for me.

Chris Dimal 3y

Was really good. I do not care for anyone who says a Piña Colada is a weak/wimpy drink. When made correctly, it is delicious. I did find the pineapple predominant in the final drink. I do think that maybe 4 oz or less of ice is better than the listed 6 oz. Finally, I added 15ml more of Cream of Coconut, and it was much better and creamier.

Miguel Perales Premium Member 4y

I really liked the suggestion of adding just enough ice to make it cold/slightly slushy but still have the coconut cream texture come through. Also, that decreases the dreaded "brain freeze" :) Will have to try John's Demarara rum float suggestion.

John Hinojos Premium Member 4y

This was great and perfectly blended. The cocktail in pineapple forward, which it should be, with a hint of the coconut and lime. I am not a fan of blended drinks, so did ours on crushed ice with a 151 Demerara float. It was wonderful.