This refreshing tropical cocktail is beloved for many great reasons. Discover the proper way to craft one plus the ideal ingredients with our detailed recipe.

Level: Easy
Yield: 2 servings
Total Time: 15 min
Active Time: 15 min

Nutritional Facts Per Serving

Serving Size: 1 of 2

Calories: 302
Total Fat: 5 g
Saturated Fat: 4 g
Carbohydrates: 46 g
Dietary Fiber: 3 g
Sugar: 38 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 20 mg

About Pia Coladas

When prepared incorrectly, many tropical cocktails tend to become overly sweet. Fortunately, this pia colada recipe has been perfected to ensure your drink is refreshing, creamy, and perfectly balanced. Once you've got the classic down, you can experiment with variations like virgin pia coladas or serve it over ice.

Originating from Puerto Rico, the pia colada is a well-known cocktail made with rum, cream of coconut, and pineapple juice. It is widely believed that Ramon "Monchito" Marrero, the head bartender at the Caribe Hilton in San Juan, Puerto Rico, invented the cocktail in 1954. Towards the end of the 20th century, some suggest that the drink's popularity led to mass production of ready-made mixes, often resulting in excessively sweet versions. Recently, bartenders focused on craft cocktails have revived the original pia colada formula and brought back its icy appeal.

Pia Colada Ingredients and Alternatives

With only five main ingredients plus ice, this cocktail comes together quickly. Here's what you need to know to get it right.

Best Rum: Traditionally, white or light rum is used. However, recipe creators enjoy using a blend of white and dark rums to add depth of flavor. If you have only one, either style will work.
Freeze the Pineapple: For the best frosty outcome, freeze pineapple chunks for at least 2 to 3 hours beforehand, or use frozen pineapple from the store. This method helps keep your cocktail chilled longer without watering it down. Using fresh pineapple chunks is also fine and won't harm the flavor.
Coconut Choice: Classic pia coladas rely on cream of coconuta sweetened, thick coconut cream that creates sweetness and a smooth feel. Coco Lopez is a popular brand in the Caribbean and widely used by bartenders. If using plain coconut cream, your cocktail will be less rich but still enjoyable; add a splash of simple syrup to enhance sweetness if needed.
Ice Type: Crushed or pebble ice blends best for a silky texture. To crush ice at home, place cubes in a sealed plastic bag and smash them with a heavy pan or mallet until you have shards about one inch long; smaller pieces melt too quickly and dilute the flavor.
No Blender? To make a pia colada on the rocks, mix all ingredients except the garnish in a cocktail shaker. Shake vigorously for 2030 seconds, then strain into a chilled glass over fresh ice.

Ingredients

1 1/2 cups ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces canned cream of coconut (such as Coco Lopez)
1 1/2 ounces white rum
1 ounce dark rum
2 pineapple wedges, for garnish

Instructions

Combine the ice, frozen pineapple, pineapple juice, cream of coconut, and both rums in a blender. Blend until the mixture is smooth and icy. Pour into two glasses. Slice a small notch in the tip of each pineapple wedge, then place them on the rim of each glass.

Recipe Variations

How to Make a Virgin Pia Colada

To make a non-alcoholic version, replace 2 ounces of rum with a non-alcoholic rum alternative like Lyre's Dark Cane Spirit. Alternatively, swap out the rum for the same amount of coconut milk to add a tropical, coconut-forward twist.

Doubling the Recipe

Doubling the recipe works if your blender can hold twice the volume of ice, pineapple, and liquids. Otherwise, prepare the drinks in batches according to how many servings you want.