Frozen Piña Colada

  • Serves

    makes 2

  • Cook

    15 minutes


By SAVEUR Editors

Published on August 29, 2019

A poolside classic, this blended pineapple-and-coconut cooler is heightened with a splash of aromatic bitters.



  • 3 oz. (6 Tbsp.) pineapple juice
  • 2 oz. (4 Tbsp.) cream of coconut, such as Coco Lopez
  • 12 oz. (1 Tbsp.) light rum
  • 12 oz. (1 Tbsp.) dark rum
  • 3 Tbsp. crushed, canned pineapple
  • 1 oz. (2 Tbsp.) half-and-half
  • 2 dashes Angostura bitters
  • 3 cups ice cubes
  • 2 maraschino cherries, for garnish
  • 2 pineapple wedges, for garnish


Step 1

In a blender, combine the pineapple juice, cream of coconut, both rums, canned pineapple, half-and-half, and bitters. Add the ice cubes and blend on high speed until smooth. Divide the mixture between 2 chilled cocktail glasses, garnish each with a cherry and pineapple wedge, and serve immediately.

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