Chantal’s Perfect Piña Colada Recipe

Piña coladas always conjure up images of tropical beaches and palm trees at sunset, but too often restaurants or bars will present you with a flavourless watery cocktail. Luckily I’ve learnt the secret to making the perfect piña colada and I’m excited to share my tricks with you.

You need two things to make a sensational piña colada – fresh pineapple and coconut cream. It takes a tiny bit of effort, but believe me, the result is worth it! However if you are in a rush you can just use store bought coconut cream.

Coconut Cream:

To make the coconut cream you will need:

  • 125g desiccated coconut
  • 100g sugar
  • 500ml warm water

To make the coconut cream all you need to do is:

  1. Add coconut and water together in blender and blend until smooth.
  2. Place a clean kitchen towel in a large strainer over a bowl and pour the mixture into strainer.
  3. Twist towel closed and squeeze out the liquid into the bowl. Throw away the coconut solids.
  4. Let the liquid stand until it separates into water and coconut cream, which usually takes about 20 minutes.
  5. Once separated, spoon the cream into another bowl and discard the leftover liquid.
  6. Add the sugar into the coconut cream and mix until smooth.
  7. Store it in the fridge until you are ready to make your piña coladas.

Now to make the piña colada:

Pina Colada:

Serves 1


  • 90 ml white rum
  • 1 x fresh pineapple skinned and chopped ( (When choosing your fresh pineapple try to select one that is almost over ripe and juicy.)
  • 30 ml coconut cream
  • Ice


  1. Add rum, coconut cream and pineapple crushed chunks into blender.
  2. Blend on high with a cup or so of crushed ice or 5 or 6 ice cubes until you get a smooth mixture.
  3. If you find that the cocktail is too thick add a dash of iced water and blend again.
  4. Serve in your favourite cocktail glass, garnish with a slice of pineapple and enjoy.
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