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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.
Makes 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)
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.
“I used to lie to my dentist. … That is, until Cocofloss entered the oral hygiene game.” — Aliza Abarbanel, assistant editor, Bon Appétit: Healthyish
Follow up your sweet cocktail with a fresh slice of our Sweet Pineapple Cocofloss! Tastes like tropical sunshine.