“If you like Piña Coladas, and getting caught in the rain”, I’ve got the perfect Piña Colada cocktail recipe for you! (That song is so catchy, I had to reference it.)

I mainly post dessert recipes (and a few savoury items), but I’m excited to share something a little different in the form of this quick and easy cocktail. It’s been dreary and rainy lately, I was in the mood for something tropical, AND I had all the necessary ingredients. Naturally, I decided to treat myself to this Piña Colada (or three). So, I figured, why not share it with you all? I’d love to hear your feedback about this. Do you want to see more cocktail recipes? Comment down below!

Note: You will need a blender that can handle ice for this cocktail (such as the Ninja 1500W Blender). If you don’t have one though, just omit the ice. That’s no reason to miss out! 

Piña Colada is hands-down my favourite cocktail. It’s fresh, sweet and creamy. While you’re sipping it, you’ll feel like you’re lounging on a sunny beach in a Caribbean island. It’s a blend (literally, it’s blended) of Caribbean coconut rum (Malibu), coconut milk, pineapple juice and ice topped with coconut whipped cream, a pineapple wedge and a maraschino cherry. By coconut milk, I’m referring to the canned coconut milk that has a thick, creamy texture that is just luscious. I whipped it (it has a similar texture to heavy cream) to add more creaminess to the cocktail and to pour on top.

This blended Piña Colada cocktail is basically an alcoholic dessert in a fancy glass with a cherry on top. What more could you possible want? Well, it wouldn’t hurt to ACTUALLY be sipping this refreshing cocktail on a sunny beach! But this is as close as you can get to that refreshed Summer vacation feeling. Plus, it’s dairy-free/lactose-free, vegan and naturally gluten-free. So, what are you waiting for? You know you want one!

As always, let me know if you make it, I’d love to see!

Happy happy hour,

Kim x

Yield: 4 cocktails

Blended Piña Colada Cocktail Recipe

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Piña Colada Cocktail is a sweet creamy blend of coconut rum, coconut milk and pineapple juice topped with a pineapple wedge and a maraschino cherry.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 400 ml Coconut milk (1 can)
• 1 tbsp Icing sugar
• 100 ml Caribbean coconut rum (½ cup)
• 150 ml Pineapple juice (¾ cup)
• 1 cup Ice cubes
• Pineapple rings, to garnish
• Maraschino cherries, to garnish

Instructions

1. Place 4 cocktail glasses into the refrigerator to chill.
2. Open the coconut milk can and drain out the liquid into the blender.
3. Pour the remaining thick cream from the can into a bowl.
4. Whip the cream with the sugar until stiff.
5. Pour the rum and pineapple juice into the blender with the coconut milk.
6. Add the ice cubes and half of the whipped cream and blend until smooth.
7. Pour the blended cocktail into the 4 glasses.
8. Top with the remaining whipped cream, a pineapple wedge and a cherry.
9. Enjoy!

Notes

Note: A can of coconut milk produces around 1 cup of liquid and ½ cup of cream.

This cocktail recipe is gluten free, dairy/lactose free and vegan.

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  Ninja Chef 1500W 10 speeds Blender