The Best Piña Colada on the Planet

Trust us: The fresh, tropical scent of our Sweet Pineapple Cocofloss will soon have you pining for a piña colada. First concocted in Puerto Rico, this creamy cocktail blends coconut, pineapple, rum, and a sense of relaxed vacation fun. It doesn’t matter if you’ve got a beach sunset or a snowstorm outside your kitchen, a well-made piña colada transports you to paradise. 

🌴Here's an easy recipe from Bon Appétit that will help you make the best piña coladas on the planet. Warning: This drink can lead to a love of yacht rock.

Best Piña Colada IngredientsMakes 4 servings

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 white rum

2 tablespoons fresh lime juice

2 ounces dark rum (optional)

Maraschino cherries and lime wedges (for serving) 

Preparation

Step 1: Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.

Step 2: 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. (Leave out alcohol for a tasty coconut mocktail.) Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.

Step 3: Blend again until mixture is the perfect slushy consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.

Step 4: Do ahead: Pineapple can be chopped 3 months ahead. Keep frozen.

Recipe courtesy of Bon Appétit.