Do we really even have to ask the question? I mean… who doesn’t love a Piña Colada?! It’s fresh and creamy, andit instantly transports you somewhere sunny. Best of all, this version is a to make!

A creamy yellow pina colada smoothie in a glass, garnished with a pineapple slice and a paper umbrella, with a yellow striped straw. More pineapple slices and another enticing cocktail are in the background.

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This Piña Colada is brings vacation energy in a glass. It blends frozen pineapple, light coconut milk, a splash of rum, and a tiny hit of coconut extract for that classic tropical flavor without needing a long list of sugary ingredients.

I love giving nostalgic favorites a feel-good glow-up while keeping the soul of the recipe intact. Here, frozen pineapple brings natural sweetness     and vitamin C, while light coconut milk creates that dreamy texture with a lighter touch than traditional cream of coconut. It’s dairy-free, gluten-free, refreshingly frosty, and made right in the blender.

Overhead view of a blender containing pineapple chunks and shredded coconut on a light, marbled surface—a perfect base for a healthy recipe or skinny cocktail inspired by classic pina colada flavors.
Top view of a blender containing a creamy, pale yellow mixture, reminiscent of blended coconut for a Pina Colada recipe, on a light-colored, slightly marbled countertop.
Two frosty glasses of pineapple smoothie or piña colada, each garnished with a fresh pineapple wedge. A plate with pineapple slices and a small decorative umbrella are nearby, creating a refreshing scene perfect for tropical cocktails.

A quick note about canned light coconut milk: it’s basically full-fat coconut milk diluted with water. So if you’d like to be frugal (especially when making a big batch for a group) pick up regular coconut milk and mix it with equal parts water. Easy and economical. 

A frosty yellow cocktail in a stemmed glass garnished with a pineapple slice, coconut accents, and a small paper umbrella, with two yellow-striped straws. Pineapple wedges and another umbrella decorate the light marble surface.
A tropical pina colada topped with crushed ice, a pineapple wedge, and a colorful paper umbrella. Two yellow-striped straws sit in the glass, with another drink and umbrellas visible in the background.

If you like boozy cocktails, try my Blackberry Margarita, Watermelon Margarita, Strawberry Orange Daiquiri, and Gazpacho Martini. And if you’d rather to eat your colada, try my Piña Colada Fruit Cocktail … it’s rum-soaked pineapple topped with whipped cream and toasted coconut!

Piña Coladas always make me think of beach vacations, floppy hats, and sunshine. It’s like a “pina-co-lotta-happy!”

A glass of creamy yellow piña colada, made with a classic Pina Colada recipe, features two yellow-striped straws, a cocktail umbrella, and a pineapple wedge garnish, set on a light surface with pineapple slices nearby.

For a booze-free sip, skip the rum and enjoy it as a Piña Colada Smoothie. It’s perfect for the morning, afternoon, or anytime you want a frosty tropical treat. You can even add a scoop of vanilla protein powder for a boost.

Two frosty glasses of pineapple smoothie or piña colada, each garnished with a fresh pineapple wedge. A plate with pineapple slices and a small decorative umbrella are nearby, creating a refreshing scene perfect for tropical cocktails.
(5 stars) 1 rating

Tropical Piña Colada

This Piña Colada brings vacation energy in a glass. It blends frozen pineapple, light coconut milk, a splash of rum, and a tiny hit of coconut extract for that classic tropical flavor without needing a long list of sugary ingredients.
Yield: 2 piña coladas
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients
 

  • ¾ cup canned light coconut milk*
  • 1 ½ ounces rum
  • 1 to 2 drops coconut extract
  • 1 ½ cups frozen pineapple chunks
  • 2 tablespoons unsweetened shredded coconut, optional
  • 2 wedges fresh pineapple, optional
  • 3 to 5 ice cubes

Instructions
 

  • Starting with the liquids first, add all the ingredients to a blender and process until smooth and creamy. Pour into glasses and garnish each with an optional pineapple wedge.

Notes

*Or mix 6 tablespoons full-fat coconut milk with equal parts water to create lite coconut milk.
• In my experience, adding the liquids to your blender first (and saving the pineapple and ice for last), will make blending MUCH easier. 
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
• Similarly, if you’re dairy-free, check the ingredient list carefully for any hidden milk products.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 160Carbohydrates: 16gProtein: 2gTotal Fat: 5g— Unsaturated Fat: 0.5g— Saturated Fat: 4.5gCholesterol: 0mgSodium: 20mgFiber: 2gTotal Sugar: 12g— Natural Sugar: 12g— Added Sugar: 0gVitamin C: 50mgCalcium: 16mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!