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Coconut Cream Pina Colada Cocktail - Rich, Tropical, and Smooth

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 ounces white rum (Bacardi or similar)
  • 1 ounce dark or aged rum (optional for depth)
  • 2 ounces coconut cream (such as Coco López; not coconut milk)
  • 4 ounces pineapple juice (fresh-pressed or high-quality not-from-concentrate)
  • 1/2 to 1 ounce simple syrup (optional, to taste)
  • 1 cup crushed ice (plus more as needed)
  • Pinch of sea salt (optional, enhances flavor)
  • Garnishes: pineapple wedge, maraschino cherry, toasted coconut flakes, or a fresh lime wheel

Method
 

  1. Chill your glass: Pop a hurricane glass or large tumbler in the freezer for 10 minutes. A cold glass keeps the drink smooth and slushy longer.
  2. Prep the blender: Add white rum, dark rum (if using), coconut cream, pineapple juice, a small pinch of salt, and 1/2 ounce simple syrup to the blender.
  3. Add ice: Pour in about 1 cup of crushed ice. Crushed ice blends faster and gives a silkier texture.
  4. Blend: Start low, then increase to high until the mixture is thick, creamy, and pourable—about 20–30 seconds. If it’s too thin, add more ice; if too thick, add a splash of pineapple juice.
  5. Taste and adjust: Sip a spoonful. For more sweetness, add the remaining simple syrup. For more bite, add a squeeze of lime.
  6. Serve: Pour into the chilled glass. Garnish with a pineapple wedge and cherry. Sprinkle a few toasted coconut flakes on top for aroma.
  7. Enjoy immediately: Piña coladas are best fresh while the texture is frosty and smooth.