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5.0 from 36 votes

Frozen Piña Colada

This Frozen Pina Colada is sweet, tropical, and perfect for a hot summer day! Easy to substitute with alternate rums, or even make it a virgin mocktail.

Prep Time
5 mins
Total Time
5 mins
Servings: 4 servings
Calories: 442 kcal
Course: Drinks
Cuisine: American

Ingredients

  • 8 oz white rum gold rum may be used instead
  • 8 oz cream of coconut we use coco real brand
  • 6 oz can pineapple juice
  • 12 oz frozen pineapple chunks
  • 4 cups ice
  • pineapple wedges for garnish
  • pineapple leaf for garnish
  • maraschino cherries with stems for garnish

Instructions

    Cup of Yum
  1. Add all ingredients (except garnishes) to a blender, in the order they're listed above.
  2. Blend until smooth.
  3. Pour into serving glasses, and garnish as desired.

Notes

  • Recipe makes approximately 64 oz.  Serving size is up to you, but for this recipe card, I assumed 4 servings of 16 oz each.
  • This recipe was tested using Coco Real Cream of Coconut, which can be found in plenty of grocery stores, but I wanted to link so you know what to look for.
  • If you'd like to serve these with a rum float, add about 1 oz of gold rum on the top of the frozen pina colada in the serving glass.
  • For added coconut flavor, use 5 oz white or gold rum, and 3 oz of coconut rum.

Nutrition Information

Calories 442kcal (22%) Carbohydrates 56g (19%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 42mg (2%) Potassium 149mg (4%) Fiber 3g (12%) Sugar 50g (100%) Vitamin A 51IU (1%) Vitamin C 45mg (50%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 442

% Daily Value*

Calories 442kcal 22%
Carbohydrates 56g 19%
Protein 1g 2%
Fat 10g 15%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 42mg 2%
Potassium 149mg 3%
Fiber 3g 12%
Sugar 50g 100%
Vitamin A 51IU 1%
Vitamin C 45mg 50%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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