There are piña coladas—and then there are piña coladas that make you stop mid-sip and go, “Okay wait, why does this taste like the best beach day of my life?”
That was my exact reaction the first time I had one at Bahama Breeze.
It was creamy, tropical, not overly sweet, and somehow managed to taste like a sunny day in a glass.
So of course, I made it my mission to recreate that vibe at home—and after a few rounds of tweaking and taste testing (not complaining), I finally landed on the ultimate piña colada recipe.
Let me walk you through it.
The Ingredients
Pineapple Juice:
This is the foundation of the drink—bright, tart, and fruity. You need that tropical punch to balance all the creamy elements. I always go with 100% juice, and if I’m feeling fancy, I’ll even blend up fresh pineapple wedges.
Cream of Coconut:
Not to be confused with coconut milk or coconut cream. This is thick, sweet, and crucial for that signature texture. It’s what gives the drink its dessert-like quality. Look for it near the cocktail mixers at your grocery store or liquor store.
White Rum + Dark Rum:
I’m a fan of combining the two. White rum keeps things light and clean, while dark rum adds depth and a little richness. The contrast gives the drink way more dimension—don’t skip the dark rum if you can help it.
Orange Juice:
This one might surprise you. Just a splash helps round things out and brings a subtle citrusy note that plays so well with the pineapple and coconut.
Simple Syrup (optional):
If your pineapple juice isn’t super sweet or you like a dessertier drink, a little bit of syrup helps bring everything together.
How to Make It
Once you’ve got your ingredients, the rest is easy. I throw everything into a blender—starting with the liquids, then adding ice—and let it go until smooth and slushy.
Pro tip: Start with less ice and add more if you want it thicker. I like mine frozen but still pourable, not icy like a slushie from a gas station.
Once it’s blended, pour it into whatever glass makes you feel like you’re on vacation. A martini glass for happy hour, a hurricane glass if you’re feeling beachy, or even a sheet pan of mini shooters for a party (yes, I’ve done this).
Top it with a maraschino cherry, a pineapple wedge, and boom—you’re in the Caribbean.
FAQs & Variations
Can I use canned pineapple instead of juice?
You can! Just blend canned pineapple chunks (in juice, not syrup) until smooth and use that as your base. It’ll give the drink a slightly thicker, fruitier texture—which honestly, I kind of love.
What kind of blender works best for frozen cocktails
You don’t need a $500 blender, but you do need something that can crush ice well. I use a high-speed blender with an ice-crush or frozen drink setting. If yours struggles, try blending the liquids first, then adding ice in smaller batches.
Can I make it a virgin piña colada?
Definitely. Just skip the rum and it’s still full of flavor. It’s great for brunches, showers, or when you’re the designated driver but still want a tropical moment.
Can I prep it ahead of time
Yep. Mix everything but the ice and keep it in a quart container in the fridge. When you’re ready, blend with ice and serve.
How is this different from a Bahama Mama?
A Bahama Mama usually has coconut rum, sometimes even coffee liqueur, and it’s often served over ice. It’s a little boozier and more layered, but also delicious if you’re in the mood for something punchy.
Make this once and you’ll never go back to pre-made mixes.
And if you’re feeling extra inspired, try pairing your drink with some fun snacks—like toasted bread cubes or even a tropical dessert.
I once served it with a riff on cuban bread pudding made with egg yolks and coconut crème anglaise, and my guests are still talking about it.
Anyway, here’s the recipe card so you can get blending.
Ultimate Bahama Breeze Piña Colada
Ingredients
- 2 oz white rum
- 1 oz dark rum
- 2 oz pineapple juice
- 1 oz orange juice
- 2 oz cream of coconut
- 1 cup ice
- Splash of simple syrup optional
Instructions
- Add pineapple juice, orange juice, cream of coconut, both rums, and simple syrup to a blender.
- Add ice and blend until smooth and slushy.
- Pour into your glass of choice.
- Garnish with a pineapple wedge and cherry.
- Sip and pretend you're on an island.