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Pina Colada Recipe Without Coconut Cream - Light, Fresh, and Easy

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

Ingredients
  

  • 2 cups frozen pineapple chunks (use frozen for a thick, slushy texture)
  • 1 cup full-fat coconut milk (well-shaken; from a can for best creaminess)
  • 4 ounces white rum (about 2 shots; optional for a mocktail)
  • 2 to 3 tablespoons pineapple juice (or water, to help blend)
  • 1 to 2 tablespoons maple syrup, agave, or simple syrup (optional, to taste)
  • 1 tablespoon fresh lime juice (brightens the flavor)
  • Ice (a handful if you want it extra frosty)
  • Garnishes: pineapple wedge, maraschino cherry, or a lime wheel

Method
 

  1. Chill your glasses. Pop a couple of glasses in the freezer while you prep so your drink stays frosty.
  2. Add the base to the blender. Combine frozen pineapple, coconut milk, rum, lime juice, and 2 tablespoons of pineapple juice.
  3. Sweeten to taste. Add 1 tablespoon of your chosen sweetener. You can always add more later.
  4. Blend until smooth. Start low, then increase speed. If it’s too thick, splash in more pineapple juice or water, a little at a time.
  5. Adjust. Taste and add more sweetener or lime if needed. For a thicker texture, add a handful of ice and blend again.
  6. Serve cold. Pour into chilled glasses and garnish with pineapple and a cherry.