Creamy, tropical, and blush-pink beautiful. Just 5 minutes to blend up paradise in a glass.
Hey, friend!
This is the kind of drink you make just because. It’s fun, fruity, creamy, and super pretty.
I first made this pink pineapple piña colada on a really hot Saturday afternoon, and it totally felt like a beach day—without even leaving the kitchen.
If you’ve never tried pink pineapple, it’s sweeter, less acidic, and has this super cool color that just screams tropical vacation.
If you love a good frozen drink, but want something a little different (and Instagram-worthy), this one’s for you.
What You’ll Need
- 2 cups pink pineapple, chopped and frozen
- ¾ cup coconut milk (full-fat from a can)
- ½ cup white rum
- 1 cup ice cubes
- 1 tablespoon maple syrup (optional, for extra sweetness)
- Garnishes: maraschino cherry, wedge of pink pineapple, shredded coconut (optional)
🧡 Why I Love This Recipe
Okay, here’s the thing—this drink just makes me happy. It’s bright, fresh, and looks like something you’d get at a beachside bar (but no sand in your shoes). Here’s why I keep making it:
- Gorgeous color: That blush-pink hue is 100% natural from the pink pineapple.
- No mixer needed: Just throw it all in a blender!
- Tastes like vacation: Creamy, sweet, and coconutty with a splash of rum.
- Easy to customize: Alcohol or no alcohol, it’s still refreshing.
🧪 Why This Recipe Works (Quick Science)
The frozen pink pineapple brings a creamy texture without needing extra ice cream or dairy. Coconut milk adds fat and richness, which balances the sweetness of the fruit. And white rum? It’s light enough to keep the pineapple flavor center stage. Blending these with ice gives that smooth, slushy consistency that makes frozen drinks taste fancy.
🍍 Pro Tips
- Freeze your pineapple the night before—it makes the drink creamier.
- Use full-fat coconut milk from a can for richness (not the carton stuff).
- Chill your glasses in the freezer for 10 minutes before serving.
- Don’t skip the garnishes—they add extra fun and flavor!
- Taste before you serve—some pink pineapples are naturally sweeter than others.
🍽️ Tools You’ll Need
- Blender (high-speed works best)
- Measuring cups
- Ice cube tray
- Sharp knife and cutting board
- Pretty glasses for serving
🔄 Substitutions & Variations
- No alcohol? Use coconut water or pineapple juice instead of rum.
- No pink pineapple? Use regular, but the color will be yellow.
- Add more flavor: Try a splash of lime juice or a bit of fresh ginger.
- Creamier? Add a scoop of coconut ice cream.
🧊 Make-Ahead Tips
You can freeze the blended piña colada in silicone ice cube trays. Just re-blend with a splash of coconut milk or water before serving!
👨🍳 Step-by-Step Instructions
Step 1: Add Frozen Pink Pineapple to Blender
Instructions:
Add 2 cups of chopped, frozen pink pineapple to the blender. This gives the drink that signature creamy, slushy base.
Step 2: Pour in Coconut Milk
Instructions:
Pour in ¾ cup of full-fat coconut milk from a can. Shake the can well before opening so the cream and liquid are fully mixed.
Step 3: Add White Rum
Instructions:
Pour in ½ cup of white rum for that classic piña colada kick.
Step 4: Add Ice and Optional Sweetener
Instructions:
Toss in 1 cup of ice cubes and 1 tablespoon of maple syrup if you want it a bit sweeter. Some pink pineapples are already very sweet, so taste and adjust.
Step 5: Blend Until Smooth
Instructions:
Blend everything on high for about 45–60 seconds, until smooth and creamy. It should be thick, but pourable.
Step 6: Pour & Garnish
Instructions:
Pour into chilled glasses. Garnish with a wedge of pink pineapple, maraschino cherry, and a sprinkle of shredded coconut if you like. Serve immediately!
🍹 Makes 2 large servings
⏱️ Takes about 5 minutes
🧊 Leftovers & Storage
Got extra? Pour it into popsicle molds or an ice cube tray and freeze. You can re-blend later or enjoy as frozen treats!
🧠 Common Mistakes
- Using regular milk – It won’t give that creamy tropical taste.
- Not freezing the pineapple – You’ll end up with a watery drink.
- Adding too much ice – It’ll dilute the flavor.
- Using low-fat coconut milk – It won’t be creamy enough.
🍽 What to Serve With
This pink pineapple piña colada pairs great with:
- Shrimp tacos or fish tacos
- Grilled pineapple skewers
- Tropical fruit salad
- Spicy jerk chicken
- Chips and mango salsa
❓ FAQ
Can I make this without alcohol?
Yep! Just use coconut water or pineapple juice instead of rum.
Can I use canned pineapple?
If it’s all you’ve got, freeze it first—but the color and taste will be a little different.
Can I double or triple the recipe?
Totally! Just make sure your blender can handle the volume.
Where do I find pink pineapple?
Look at specialty grocery stores like Whole Foods or online—Del Monte sells them under the name “Pinkglow.”
❤️ Wrap-Up
This pink pineapple piña colada is like a vacation in a glass—creamy, sweet, and just plain happy. It’s quick, gorgeous, and a total crowd-pleaser. If you try it, I’d love to hear how it turned out! Drop a comment below with your thoughts or any questions. Let’s talk tropical! 🏝️🍍✨
