This cocktail is like your favorite beach drink met your favorite chocolate dessert.
It’s creamy, tropical, and rich—with a dark chocolate swirl that makes it feel a little extra fancy.
I love making this when I want a sweet treat but also want to relax with something a bit grown-up.
It’s smooth, cold, and perfect after dinner.
🍹 What You’ll Need
- 2 oz dark rum
- 1/4 cup canned coconut cream (well stirred)
- 1/3 cup pineapple juice
- 1 tbsp dark chocolate syrup (plus more for garnish)
- 1 cup ice cubes
- Optional toppings: toasted coconut, pineapple wedge, whipped cream
❤️ Why I Love This Recipe
This drink is like vacation in a glass but with a chocolate twist. It came from a beach trip where I couldn’t decide between dessert and a cocktail—so I made both.
- It’s cool and refreshing with a tropical vibe.
- That dark chocolate syrup gives it a rich, dessert-y finish.
- It takes just a few minutes and one blender!
- You can dress it up to look super fancy, or just enjoy it as-is on your patio.
Servings: 1 large or 2 small cocktails
Total Time: 5 minutes
🧪 Why This Recipe Works (Quick Science)
- Fat + Sweet = Creamy Heaven: The coconut cream blends with the chocolate syrup and pineapple juice to make a smooth emulsion.
- Acid + Richness = Balance: Pineapple juice has natural acidity that cuts through the richness of the coconut and chocolate.
- Ice = Instant Chill and Texture: Blending ice with thick ingredients gives that milkshake-like texture without being too heavy.
❗ Common Mistakes
- Using coconut milk instead of cream: You won’t get that thick, rich texture.
- Not blending long enough: It should be creamy, not chunky.
- Too much chocolate: A little goes a long way—it can easily overpower the pineapple.
- Skipping the stir on coconut cream: It separates in the can, so always mix it well before measuring.
🔪 Tools You’ll Need
- Blender
- Measuring cups and spoons
- Cocktail glass
- Metal straw (optional, but fun)
- Small spatula or spoon for swirling syrup
- Garnish toothpicks (optional)
🔁 Substitutions & Variations
- No alcohol? Skip the rum and add more pineapple juice for a mocktail version.
- Extra fancy? Add a splash of coffee liqueur for a mocha piña colada.
- Less sweet? Use unsweetened coconut cream and adjust with less syrup.
- Vegan whipped cream or no garnish at all—totally up to you.
⏳ Make-Ahead Tips
You can pre-mix the coconut cream, pineapple juice, rum, and chocolate syrup and keep it in the fridge for a few hours. Just add ice and blend when ready.
👩🍳 How to Make Chocolate Piña Colada
Step 1: Prep the Coconut Cream
Add 1/4 cup of well-stirred coconut cream to your blender. Make sure the cream is smooth and not separated. This is the base of the drink, so it needs to be silky.
Step 2: Add Pineapple Juice
Pour in 1/3 cup of pineapple juice. It adds that bright, tropical flavor and balances the richness of the cream.
Step 3: Add Dark Rum
Pour in 2 oz of dark rum. This brings depth and a little warmth. You’ll smell that classic piña colada aroma starting to form.
Step 4: Add Chocolate Syrup
Add 1 tbsp of dark chocolate syrup. This is where the dessert magic happens. You can always add more later.
Step 5: Add Ice and Blend
Add 1 cup of ice and blend until smooth. You want it creamy and cold, like a frozen cocktail smoothie.
Step 6: Swirl Chocolate and Pour
Drizzle chocolate syrup on the inside of your glass, then pour in the blended drink. This gives a gorgeous look and extra chocolate in every sip.
Step 7: Garnish and Serve
Top with toasted coconut and whipped cream. Serve immediately!
🧊 Leftovers & Storage
This is best fresh, but if you have leftovers:
- Pour into a popsicle mold and freeze for a boozy frozen treat.
- Store in the fridge (without ice) up to 24 hours and re-blend with ice before serving.
🍽️ What to Serve With It
- Chocolate-dipped fruit
- Coconut macaroons
- Spiced roasted nuts
- Light appetizers like shrimp skewers or mango salsa and chips
- Or just enjoy it on its own—it’s that good.
❓ FAQ
Can I use white rum instead of dark rum?
Yes! It’ll be lighter in flavor, but still tasty.
Can I use chocolate liqueur instead of syrup?
Absolutely. Just reduce the rum slightly so it’s not too strong.
Is canned coconut milk okay?
Not really—coconut cream is thicker and richer. You can chill a can of full-fat coconut milk and scoop off the top, though!
Can I double the recipe?
Yes, just make sure your blender is big enough to handle it.
🌴 That’s a Wrap!
I hope you give this dessert cocktail a try—it’s got everything: rich chocolate, smooth coconut, and that zingy pineapple to wake it all up. Let me know in the comments how it turned out, or if you tried any fun variations. Cheers to beachy vibes at home! 🍹
