Recipe: Pina Colada

Photography by Mieko Horikoshi

Recipe Courtesy of Koloa Rum

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  • ½ fresh pineapple, peeled, cut into 1½-inch pieces
  • 6 ounces sweetened cream of coconut (preferably Coco López)
  • 2 ounces unsweetened coconut milk
  • 8 ounces Kōloa white rum
  • 2 tablespoons fresh lime juice
  • 2 ounces Kōloa dark rum 
  • Maraschino cherries and lime wedges (for serving)



  • Place pineapple pieces in a reusable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
  • Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
  • Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. Kōloa dark rum, if using, and garnish each with a cherry and lime or pineapple wedge.

TIP! Remove and dry any extra liquid from the Maraschino cherry so it doesn’t bleed into your drink.



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