Piña Colada

Piña Colada


Piña Colada

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La Cocina Goya

How to Make Piña Colada

Piña Coladas are just about the official beverage of Puerto Rico, but they are enjoyed worldwide by everyone who loves the sweet taste of pineapple, blended with velvety coconut cream. Whether or not you prefer yours spiked with rum, tropical island pleasure is as easy as one, two, three: Crushed ice plus GOYA® Pineapple Juice, plus Coco GOYA® Cream of Coconut equals one delicious piña colada.

Make it the official beverage of your household, soon!

  • Ingredients
  • Directions

2 cups


1 cup

white rum (optional)


maraschino cherries for garnish


pineapple wedges for garnish (optional)


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Step 1

Add ice, pineapple juice, rum, if desired, and cream of coconut to bowl of blender. Blend on high speed until ice is crushed, ingredients are combined and drink is smooth, about 30 seconds.

Step 2

Pour into glasses. Serve with pineapple wedge and cherry, if desired.

Tip by La Cocina Goya

Quick Trick for Measuring Ice

Measuring ice for our Piña Colada recipe can be tricky; You place the frozen cubes in your measuring cup, because of the gaps between the ice, you can’t be sure that 2 cup read is accurate. For a no-fail method, first, add 1 cup cold water to a liquid measuring cup. Then add the ice cubes one at a time. Once the waterline reaches 2 cups, you’ll know there’s exactly 1 cup of ice; drain the water and add the ice to the blender.

No time?
No Problem!

Try our ready-made GOYA® Piña Colada Cocktail Mixer.

Learn More
Piña Colada Cocktail Mixer

New from Goya

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 20 Super Bowl Valentine's Day Easter / Lent Summer Grilling Thanksgiving Christmas

Recipe Reviews

shelly breakey

I used fresh pineapple and this was an easy recipe and very tasty. It was very good

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