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Piña Colada In A Pineapple

by Alix Traeger

Inspired by


for 4 servings

  • 1 pineapple
  • 1 cup
    coconut cream (240 g)
  • ¼ cup
    coconut milk (60 mL)
  • 1 cup
    white rum (235 mL)
  • 3 cups
    ice (420 g)
  • 1 lime, juiced

Special Equipment

  • 1 pineapple corer
    Calories 358
    Fat 23g
    Carbs 4g
    Fiber 0g
    Sugar 28g
    Protein 2g

Estimated values based on one serving size.



  1. Using a pineapple corer, core the pineapple and slice the pineapple into chunks.
  2. Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
  3. In a blender, add the frozen pineapple, coconut cream, coconut milk, white rum, ice, and lime juice.
  4. Place the blender back in the freezer for 20 minutes or until thickened.
  5. Blend one more time until fully incorporated.
  6. Pour piña colada back into the pineapple.
  7. Top with a maraschino cherry.
  8. Enjoy!