Bacardi Piña Colada

5 from 1 vote

Step into the tropics with our authentic Puerto Rican Bacardi Piña Colada recipe! Both shaken and blended recipes included!

Prep Time15

Cook Time0

Total Time15

Course: Drinks, Entertaining

Cuisine: Puerto Rican

Servings:

Calories: 34kcal

Twist the top leafy part off the pineapple or using a knife, cut the top off.
Cut the pineapple vertically in half down the middle and then in quarters.
Take one of the quarters and using a knife, cut a slit longways without cutting fully through the pineapple quarter.
Cut the quarter into ½ inch slices. You will use these pieces to garnish the glasses you will be using.
Lay the other pineapple quarters on a cutting board. Using a knife cut the hard "inner core" off and discard. Cut the outer skin off the pineapple and cut the pineapple into large chunks. Add chunks to a blender and one cup of cold water. Blend until smooth.

Add ice, 2 ½ ounces of the pineapple mix, 1 ounce of coconut cream, 1 ½ ounces rum, ½ ounce Malibu, and ½ ounce of lime juice to a cocktail mixer, cover and shake vigorously. Add ice to a glass and strain the mix into a glass. Garnish the glass with a pineapple slice and top with a maraschino cherry. Enjoy!

Add 1 cup of ice, 2 ½ ounces of the pineapple mix, 1 ounce of coconut cream, 1 ½ ounces rum, ½ ounce Malibu, and ½ ounce of lime juice to a blender and blend until smooth. Add to a glass and garnish with a pineapple slice and top with a maraschino cherry. Enjoy!

If you would like to skip the pineapple garnish, cut the top and bottom of the pineapple and discard. Cut off the outer skin and then cut the pineapple into large chunks. Add the chunks to a blender and proceed with the rest of the instructions.

Add all the ingredients to a blender and blend until smooth and frosty. Pour into glasses and garnish.

Recipe Notes:

Whole Pineapple: If you cannot find a whole fresh pineapple, use canned or frozen pineapple chunks.