RecipeTropical Piña Colada

Nutrition Facts
Amount per Serving
  • Calories: 160
  • Protein: 2 g
  • Total Fat: 5 g
    • Saturated Fat: 4.5g
    • Unsaturated Fat: 0.5 g
  • Total Carbohydrate: 16 g
  • Dietary Fiber: 2 g
  • Total Sugars: 12 g
    • Natural Sugar: 12 g
    • Added Sugar: 0 g
  • Sodium: 20 mg

Sure it may be a famous (and ever so catchy) song from the late ‘70s, but do we really even have to ask the question. I mean, who doesn’t like piña coladas?!? It’s such a fresh and clean-tasting beverage. And this recipe is a (tropical) breeze to make. It’s loaded with delicious flavor—you need only a small drop of the coconut extract because it packs such a big punch. I strongly suggest adding in the optional shredded coconut to balance out the sweet pineapple (which provides a nice dose of vitamin C). And of course, the paper umbrella always adds a nice touch.

A quick note about the canned light coconut milk: it’s basically just a watered-down version of full-fat coconut milk. So if you’d like to be frugal (and especially if you’re making large batches for a group) pick up the regular coconut milk and simply add your own water. It’s one part full-fat coconut milk and two parts water. For a super smoothie sans alcohol, nix the rum and enjoy in the a.m. or anytime of day. 

This recipe is featured in my new book, Joy Bauer’s Superfood! To learn more, click here.

  • Prep time
  • Total Time
This recipe makes 2 servings
  • • 1½ cups frozen pineapple chunks
  • • ¾ cup canned light coconut milk*
  • • 3 to 5 ice cubes
  • • 1½ ounces rum
  • • 1 to 2 drops coconut extract
  • • 2 tablespoons unsweetened shredded coconut (optional)
  • • 2 wedges fresh pineapple (optional)

*Or mix ¼ cup full-fat coconut milk with ¼ cup water to create lite coconut milk.


In a blender, combine all the ingredients and process until smooth and creamy. Pour into glasses and garnish each with an optional pineapple wedge.

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