This Frozen Pina Colada is sweet, tropical, and perfect for a hot summer day! Easy to substitute with alternate rums, or even make it a virgin mocktail.
This is one of my Drinks recipes I know you’ll want to keep on hand!
🎶 If you like piña coladas.. and gettin’ caught in the rain 🎶
You know I had to… I mean it’s one of the first things that comes to mind when I hear the name piña colada. The second thing, is sweet & tropical.
There’s just something very beach-y and vacation-like about sipping on a coconut and pineapple flavored drink. A drink that’s blended frozen, so the glass gets all frosty!
This recipe is all you need to whisk your mind away to somewhere warm, breezy and tropical. Even if you’re staying at home this summer because you totally missed the fact that everyone will be traveling this summer after 18 months of some form of lockdown, so everywhere is booked solid. Ahem… not that that’s me or anything 😉
Anyway, enough about my vacation planning fail, let’s get back to the cocktail at hand. I love using frozen pineapple chunks, because you don’t have to add as much ice, which means your drink will be less watered down!
You’ll definitely get plenty of pineapple and coconut flavors in this pina colada, but if you want even more coconut flavor, I’ve shared how you can switch things up a bit!
How to make a piña colada?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Add all ingredients to blender. As a general rule, you want to add liquids first, and the frozen pineapple and ice last. This is for smoother and easier blending.
- Blend and serve. No really, it’s that easy!
I really do recommend using frozen pineapple pieces/chunks, but if you have some really great fresh pineapple, you can still use it! Just cut the pineapple into 1″ sized pieces, then spread them out on a wax paper lined baking sheet and freeze for about an hour or so (or more). Alternately, you can use the pineapple fresh, but you’ll need more ice to achieve the classic frozen texture.
Variations of this recipe
- Lime juice – for a fun little twist, add some lime juice (freshly squeezed is best here), to your blender.
- More coconut – For added coconut flavor, use 5 oz white or gold rum, and 3 oz of coconut rum.
- Different rums – traditionally this cocktail is made with light or white rum, but you can use gold, or even dark… but bear in mind, the dark and/or spiced rums will change the flavor a bit. You can also mix the types of rum, depending on what you have on hand.
- Less sweet – if you prefer your cocktails less sweet, instead of using the cream of coconut, opt for an equal amount of a can of coconut cream (coco lopez is a great brand). I wouldn’t use coconut milk though, it’s not the same thing.
- Rum float – If you’d like to serve these with a rum float, add about 1 oz of gold rum on the top of the frozen pina colada in the serving glass.
- Non alcoholic – to make this drink a virgin or mocktail, substitute the rum with an equal amount of additional pineapple juice.
Yes! You can blend a batch and freeze it for another day, or you can freeze the leftovers. See the details down below in the “storage” section.
Traditionally pina coladas are made with white or light rum. This recipe sticks to the classic version, but there are other rum variations listed above.
Absolutely! A “virgin” or mocktail is popular among pregnant women, and those who choose not to consume alcohol. I’ve detailed exactly how to make it up in the “variations of this recipe” section.
Making frozen piña coladas ahead of time
I really don’t recommend making this recipe ahead of time, unless you plan to freeze it.
You can blend as directed, then transfer into a large container and freeze.
Then just scoop out some and add it a glass. Within a few minutes, you should have a perfectly slushy cocktail.
Leftover piña coladas can be frozen in a large container. Due to the alcohol content, it likely won’t freeze solid, but should be icy and slushy-like.
I picked up this blender on a whim, but it’s such a workhorse! Great for frozen cocktails, smoothies, soups, and more!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 8 oz white rum gold rum may be used instead
- 8 oz cream of coconut we use coco real brand
- 6 oz can pineapple juice
- 12 oz frozen pineapple chunks
- 4 cups ice
- pineapple wedges for garnish
- pineapple leaf for garnish
- maraschino cherries with stems for garnish
- Add all ingredients (except garnishes) to a blender, in the order they're listed above.
- Blend until smooth.
- Pour into serving glasses, and garnish as desired.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Recipe makes approximately 64 oz. Serving size is up to you, but for this recipe card, I assumed 4 servings of 16 oz each.
- This recipe was tested using Coco Real Cream of Coconut, which can be found in plenty of grocery stores, but I wanted to link so you know what to look for.
- If you’d like to serve these with a rum float, add about 1 oz of gold rum on the top of the frozen pina colada in the serving glass.
- For added coconut flavor, use 5 oz white or gold rum, and 3 oz of coconut rum.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.