Piña Colada

A classic Piña Colada starts with a clean white rum. Its mild sugarcane character adds warmth without overpowering the pineapple and coconut. A good-quality unflavoured white rum is ideal for this refreshing tropical cocktail.

For the pineapple, Don Simon Pineapple Juice provides the fruity foundation of the drink. Pineapple juice with a bright, fresh flavour helps balance the sweetness of the coconut and keeps the cocktail refreshing.

For the coconut, Coco Reàl Cream of Coconut is an excellent choice. This sweetened coconut cocktail ingredient delivers both rich coconut flavour and sweetness, helping create the smooth texture associated with a Piña Colada. Unlike ordinary unsweetened coconut cream or coconut milk, cream of coconut is specifically suited to sweet tropical drinks.

Finish with a wedge of fresh pineapple for a natural tropical garnish that complements the flavours in the glass.

Our Piña Colada recipe uses 50 ml white rum, 90 ml pineapple juice and 30 ml cream of coconut. The generous pineapple proportion creates a fruity, refreshing cocktail, while the coconut adds the sweetness and rich texture.

If the drink tastes too sweet, add a small squeeze of fresh lime juice or a little more pineapple juice. For a stronger coconut flavour, increase the cream of coconut slightly, but remember that it also adds sweetness.

The texture is just as important as the flavour. If your frozen Piña Colada is too thick, add a splash of pineapple juice and blend briefly. If it is too thin, add a little more ice. The finished cocktail should be creamy, smooth and easy to drink through a straw.

The Piña Colada originated in Puerto Rico and became one of the world's most recognisable tropical cocktails during the twentieth century. Its modern history is closely associated with San Juan in the 1950s, although competing accounts exist about who created the original recipe.

The combination of Puerto Rican rum, pineapple juice and coconut quickly became a symbol of Caribbean-style drinking. The cocktail's name means "strained pineapple" in Spanish, referring to freshly pressed and strained pineapple juice.

Today, the Piña Colada is enjoyed around the world, both as a creamy frozen cocktail and as a shaken drink served over ice. Its unmistakable combination of rum, pineapple and coconut remains a tropical classic.

For a smooth frozen Piña Colada, add the rum, pineapple juice and cream of coconut to the blender before adding the ice. This allows the liquid ingredients to combine evenly as the blending begins.

Add approximately 200 g of ice and blend until the mixture is creamy and uniform. Avoid blending longer than necessary, as excessive melting can make the cocktail watery.

The ideal consistency is thick enough to feel rich and frozen but still smooth enough to sip through a straw. Pour into a tall glass immediately and finish with fresh pineapple.