The Pina Colada is one of those drinks that transports you somewhere warmer the second you take a sip. Creamy coconut, bright pineapple, and a rum alternative that ties it all together. The blended, frozen texture is half the experience. It’s rich without being heavy and sweet without being cloying, which is harder to pull off than it sounds.

Coconut cream vs. coconut milk

This distinction matters more than you’d expect. Coconut cream is the thick, rich layer that rises to the top of a can of coconut milk. It gives the Pina Colada its signature body and smoothness. Regular coconut milk will work, but the result is thinner and more watery. Cream of coconut, like Coco Lopez, is coconut cream with added sugar, and it makes the drink sweeter and more dessert-like. Any of them will produce a drinkable Pina Colada, but coconut cream gives you the best balance between richness and drinkability.

The blending

Add everything to the blender with a full cup of ice. You want a thick, smooth consistency, somewhere between a milkshake and a slushie. If it’s too thick, add a splash more pineapple juice. If it’s too thin, add more ice and blend again. The drink should pour slowly and hold its shape in the glass.

For a non-blended version, shake the liquid ingredients with ice in a cocktail shaker and strain over crushed ice. It’s lighter this way, closer to a cocktail than a frozen drink, and still tastes great.

Going further

The Pina Colada is a starting point for a whole family of tropical drinks. Swap half the pineapple juice for mango nectar and you have a Mango Colada. Add a handful of fresh strawberries to the blender for a Lava Flow. Throw in a banana for extra creaminess. If tropical mocktails are your thing, the Rum Punch and the Pineapple Coconut Cooler both pair well with this one on a warm afternoon.