When the rays are beating down this summer and the weather is hot, make a batch of the best Malibu Pina Colada recipe you have ever treated yourself to! This ultra creamy, rum-infused tropical cocktail will make you feel like you are on the islands and is the perfect frozen drink to serve up poolside with your friends and guests.
My pina colada recipe only requires 3 simple ingredients (plus ice!), and if you enjoy boozy drinks you may already have these on hand. It’s refreshing, easy to make, and can be made for 2 or you can double and triple the recipe to make pitchers for a crowd.
When we are hosting, we are usually the bartenders and while I love serving fancy and pretty cocktails I like it when there’s not much work involved or many ingredients. Sometimes I will make these fun and fruity Starburst drinks or a batch of the best Summer Peach Sangria, but a quick Tipsy Mermaid or a Malibu Bay Breeze are an easy go-to as well. Something for everyone!
If you LOVE cream of coconut (like me!!), try our fluffy coconut cream cake (a layer cake), our pineapple coconut cake, or our super quick coconut poke cake! This is the magic ingredient that makes a creamy pina colada the ultimate drink.
Jump to:
What Rum is Best for Pina Coladas?
There’s truly no right or wrong answer. If there is a variety of rum you like, use it! We like using Mailbu Rum because its sweet coconut flavor adds an extra tropical flair, and it hides the liquor taste in this classic cocktail.
You can use any smooth Caribbean rum, white rum, or a spiced rum to add a stronger punch of rum flavor.
If you’re looking for an extra kick in your pina coladas, try pouring a dark rum, like Meyers, on top of your drink. In fact, if I’m making a batch of this frozen drink for my kids, too, I omit the rum from the blended portion (so just ice, pineapple juice, and cream of coconut) and then I top the adult drinks with Meyers.
🍍 Piña Colada Ingredients:
- cream of coconut – this is the key to a delicious piña colada – be sure you purchase cream of coconut, NOT coconut milk or coconut cream. Cream of coconut is canned and is mixed with sugar.
- pineapple juice – we use 100% pineapple juice and typically buy it canned so that we can keep a stash always on hand
- Malibu rum (or another white or dark rum of your choice)
- Ice – use smaller ice cubes for easier blending
- pineapple slices or chunks, maraschino cherries, and/or whipped cream
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Top this Malibu piña colada with fresh fruit wedges or slices. Orange, lemon, or lime wheels work, as do pineapple wedges. You can use a squirt of whipped cream on top or skip it. A maraschino cherry or two is a classic garnish. This is a fun, tropical drink; feel free to get creative with the “decor” on top of your glass.
Equipment Needed:
The only appliance needed for this recipe is a high-powered blender. I love my Vitamix.
Substitutions and Variations
- Piña Colada Mocktail (aka Virgin Piña Colada) – Make a batch but omit the rum. This is a nice, versatile base – serve it to the kids or anyone who wants a non-alcoholic drink. You can make the base without alcohol, then pour into glasses and top with a dark rum like Meyer’s for those who want alcohol.
- More Pineapple – If you want to up the taste of juicy pineapple, go ahead and throw a handful of pineapple chunks into the blender.
🔪 Instructions:
PREP: Chill serving glasses ahead of time to keep drinks extra cold. Slice pineapple wedges or limes, if using.
Step 1: Measure pineapple juice and cream of coconut into the blender carafe.
Step 2: Add the coconut rum (Malibu) to the blender.
Step 3: Add the ice to the blender. If you’re not using a high-powered blender, I’d suggest using the smallest pieces of ice possible – use crushed ice if available.
Step 4: Blend the piña colada mixture until smooth. Don’t over blend as the heat from the blender begins to melt the ice the longer you mix.
GARNISH/SLICE/SERVE: Pour the Malibu pina colada mixture into your chilled hurricane glass. Top with whipped cream, a maraschino cherry, a fresh pineapple wedge, and a straw for the full resort vibes effect! To make the classic piña colada even more festive, add a paper umbrella or one of these pineapple drink toppers.
Recipe Tips
- You can add a splash of heavy cream to the mixture in the blender for an even creamier drink, but it is thick and creamy as is.
- We love using coconut rum, but you can substitute a spiced rum and/or add a float of dark rum, like Meyer’s, on top of the piña colada.
- If you need to make drinks with and without alcohol, you can make a pitcher that is plain. Then, just add the rum on top for those who want it.
Coconut Cream vs. Cream of Coconut vs. Coconut Milk
Cream of coconut is typically sold in a can, you may recognize the Coco Lopez Brand. It is not the same as coconut milk. It is a thick, jelly-like product (it looks almost like white Vaseline) and is made with real coconut and sugar. It is very sweet and packed with coconut flavor.
Coconut cream is unsweetened and made from coconut milk. Oddly enough coconut milk and cream taste wildly similar with the main difference being the consistency.
For piña colada recipes, if you use anything other than cream of coconut you may have to choose another sweetener to add so it has the same flavor.
If you LOVE Malibu rum like me, you should also try our Malibu pineapple spears, pina colada jello shots, and our chocolate coconut rum cocktail! Yum!!
Recipe FAQs
You can if you don’t have any cream of coconut, however, the drinks will not be nearly as sweet or as thick. It tastes like a different drink altogether. Coconut milk is not a good substitute for the cream of coconut in this recipe.
Sometimes people like to substitute vodka for the rum. You will definitely be able to tell the difference so you may need to add more cream of coconut to make it sweeter or some simple syrup.
Most of the time, yes. You can also make piña coladas on the rocks by mixing the ingredients in a cocktail shaker and pouring the drink over ice in a highball glass.
This classic cocktail was created in San Juan, Puerto Rico! No wonder we think of a tropical vacation when we mix these up. It started long ago when a bartender at the Caribe Hilton hotel blended the drink. It’s now known as the National Drink of Puerto Rico. Check out some of my other hot spot recommendations for best places to eat in Puerto Rico!
More Boozy Summer Drinks to Try
If you tried this Malibu Piña Colada Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Malibu Piña Colada
Ingredients
- 6 oz. cream of coconut
- 6 oz. can pineapple juice
- 4 oz. Malibu rum or coconut rum
- 4 cups small ice cubes
- Pineapple slices maraschino cherries, and/or whipped cream for garnish (optional)
Instructions
- Blend together cream of coconut, pineapple juice, rum, and ice until smooth and thick.
- Pour into glasses and serve immediately.
- Top with whipped cream, if desired. Garnish glasses with a pineapple slice and a maraschino cherry.
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Notes
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- You can add a splash of heavy cream to the mixture in the blender for an even creamier drink, but it is thick and creamy as is.
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- We love using coconut rum, but you can substitute a spiced rum and/or add a float of dark rum, like Meyer’s, on top of the piña colada.
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- If you need to make drinks with and without alcohol, you can make a pitcher that is plain. Then, just add the rum on top for those who want it.
- Do not substitute another coconut product for the cream of coconut. Cream of coconut is thick and heavily mixed with sugar to give you the signature sweet, tropical drink. Products like coconut milk or coconut cream are not the same and are unsweetened and thin.
Nutrition
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