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The easiest pina coladas are creamy, rich, sweet — but not too sweet — and have a nice kick. They’re also easy to make and hard to mess up, because who wants a lot of stress when drinking pina coladas? Isn’t that the ultimate relaxation drink?
We recently got some new patio furniture, which led us to spend more time outside. I’ve been learning to make more cocktails in the last year, but never ventured to the frozen kind. Until now.
Now, full disclosure — to make the easiest pina coladas the best they can be, you’ll need an ice cream maker. I mean, you can do it without one. I’ve tried, and it’s good, but for a super creamy, rich treat, an ice cream maker is key.
But this recipe requires no measuring if you’re making for a crowd. Which is the best way to make pina coladas if you ask me. It’s perfect on a hot day when you’ve got nothing better to do than hang around with friends on the back porch.
There are few steps to these — put your pineapple juice , coconut cream in a blender. Juice a lime (don’t measure — just use one lime) and blend. The lime helps cut the sweetness, but you can leave it out if you want. Transfer to a chilled ice cream bowl, churn for 20 minutes. Freeze for 30 minutes. You don’t want to freeze it much longer than 30 minutes because it will become too hard. Then you’ll need to blend again, which is not ideal. So set a timer.
You can make this without an ice cream maker. Instead, add ice to the blender a cup at a time, until you’ve reached the desired consistency.
Put a shot (or two!) of your favorite dark rum in a glass and fill with the pina colada mixture. Add a cherry if you’re feeling fancy, and drink out of your favorite straw.
The Easiest Pina Coladas
No measuring requires, these are the easiest pina coladas you can make at home. They’re also extra creamy and delicious.
Equipment
Ingredients
- 1 46 ounce can pineapple juice I used Dole
- 1 15 ounce can coconut cream I used Coco Lope
- Juice of 1 lime
- Dark rum of your choice
- Maraschino cherries for serving, optional
Instructions
- Put the pineapple juice, coconut cream, and lime juice in a blender. Blend until smooth.
- Transfer to the bowl of your ice cream maker (check the manufacturer’s instructions — most require freezing beforehand, so be prepared!)
- Churn for 20 minutes, then transfer the mixture to the freezer.
- Freeze for 30 minutes.
- Put a shot or two of rum into each glass, then add the pina colada mixture on top. Add a cherry if necessary and serve immediately.
Notes
Storing leftovers: You can store leftovers in the freezer, but you will need to blend it again to make it creamy.
Sourcing: I used this pineapple juice, and this coconut cream. In these sizes, you don’t need to measure anything — just add the entire container to your blender.
Pairs well with: Crispy Curried Chickpeas, Best Oven Baked Fries, Spinach Artichoke Stuffed Naan
Tried this recipe?Let us know how it was!
