Bacardi Piña Colada Recipe

A hurricane glass filled with frozen Bacardi pina-colada

5 from 1 vote

This easy Bacardi Piña Colada Recipe is thick, creamy, and full of tropical pineapple and coconut flavor! Made with Bacardi white rum, frozen pineapple, and sweetened cream of coconut, this refreshing frozen cocktail is ready in just 5 minutes. Perfect for summer parties, pool days, or whenever you're craving a tropical drink!

Prep Time5

Total Time5

Course: Drinks

Cuisine: Puerto Rican

Servings: servings

Calories: 308kcal

Author: Jeri Walker

Ingredients

1½ cups ice cubes
1½ cups pineapple chunks (frozen)
2 ounces cream of coconut (sweetened, such as Coco López)
2 ounces Bacardi Superior white rum
1 ounce fresh lime juice
1 teaspoon simple syrup
pineapple wedges and maraschino cherries (optional garnish)

Instructions

Add ingredients. Place the ice cubes, frozen pineapple chunks, cream of coconut, Bacardi rum, fresh lime juice, and simple syrup in a high-speed blender.
Blend until smooth. Blend on high speed until the mixture is thick, creamy, and slushy, stopping to scrape down the sides if needed.
Adjust consistency. If the mixture is too thick, add a splash of pineapple juice or coconut water. If it's too thin, add a few more frozen pineapple chunks or ice cubes and blend again.
Serve. Divide evenly between two hurricane glasses or your favorite cocktail glasses. Garnish with pineapple wedges and maraschino cherries, if desired. Serve immediately while cold and frosty.

Notes

Best rum: Bacardi Superior white rum has a mild flavor that pairs well with pineapple and coconut. Another white rum can be substituted.
Frozen pineapple: Use frozen pineapple for the best thick, slushy consistency. If using fresh pineapple, freeze the chunks first or adjust the amount of ice.
Cream of coconut: Use sweetened cream of coconut, not unsweetened coconut cream or coconut milk. If substituting coconut cream, add extra simple syrup to taste.
Sweetness: Taste before serving. Depending on the sweetness of your pineapple and cream of coconut, you may not need the full teaspoon of simple syrup.
Virgin piña colada: Omit the rum and replace it with 2 oz pineapple juice or coconut water.
Make ahead: Combine the rum, cream of coconut, lime juice, and simple syrup ahead of time and refrigerate. Blend with frozen pineapple and ice just before serving.
Storage: Store leftovers in a covered container in the refrigerator for up to 24 hours or freeze for up to 1 month for best quality. Reblend before serving.

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