Prep 10 mins
Cook 0 mins
My Husband and I had a Piña Colada at the place of its origin in Old San Juan, Puerto Rico - Barrachina Restaurant. This is actually the exact recipe that I got from the restaurant for the original Pina Colada. It is recommended that you use Bacardi rum as it is from Puerto Rico as well (we visited the distilllery that same day). I did not include the freezing time. Enjoy!
- 48 ounces pineapple juice
- 15 ounces coconut cream (Coco Lopez or Goya brand)
- 10 ounces water (if you use ice in a blender, do not add water)
- bacardi rum
- cherry and pineapple chunk (to garnish)
- Our little secret, do not mix blend with ice, instead freeze the mix stirring occasionaly until well frozen or use an old style ice cream maker to freeze the mix, then you will get the taste of a good piña colada.
- Pour rum to taste in individual glasses then add frozen mix to serve.
- Decorate with cherry and pineapple chunks to garnish (optional).
YUM! I love pina coladas. Oddly, I never thought of making them for myself. I will from now on . . . :) And when I get my hands on an ice cream machine, I have GOT to try the true method of making this recipe. Also, vodka spiked cherries for garnish is definitely a plus! :) Thank you for posting. Made for ZWT5, for the Groovy GastroGnomes.
This was a very good pina colada, a little sweet and lightly creamy. I cut the recipe down to one serving and used a little less than an ounce of dark rum, and Coco Lopez. I blended my with ice, when I have more time I'd like to try mixing it in my gelato machine. Thanks for sharing your recipe Nif . Made for ZWT 5 Caribbean Bev Challenge for the Cooks With Dirty Faces
Good day! This is sooo fabulous! A keeper! I didn't add ice in it though since we didn't have ice in the caribbean beach where I'm at. lol But the fruit was cool enough, it can do without it. Love it! I just love the taste of everything in it. Thanks, aye! Made for ZWT5- Caribbean Zaar Chow Hounds.