This classic piña colada is served in a fun and festive pineapple bowl! For the pineapple juice called for in this recipe, you can use store-bought unsweetened pineapple juice or, better yet, extract juice by mashing the pineapple flesh that you remove from the inside of the pineapple. For a thicker drink, you can also add some of the pineapple flesh to the blender when you're mixing up the drink. Source:, August 2020

Quin Liburd


Ingredient Checklist


Instructions Checklist
  • Cut top off pineapple and discard; reserve leaves for garnish, if desired. Run a knife around the inside of the pineapple about 1/4 to 1/2 inch away from the peel (keep the knife pointed away from your body to avoid injury if it slips). Scoop out the insides of the pineapple with a large spoon (or use a special tool; see Tip). Reserve the flesh for another use or use some to thicken the drink. If desired, place the pineapple flesh in a colander set over a bowl and mash it to extract as much juice as possible; use this in the next step, supplementing with other pineapple juice if you don't extract 4 ounces.

  • Place ice, rum, cream of coconut, pineapple juice and up to 1 cup of the reserved pineapple flesh (if desired) in a blender. Puree until smooth. Pour the mixture into the pineapple bowl and garnish with the reserved leaves and maraschino cherries, if desired.


Tip: Pineapple corers, such as this one from Oxo available on Amazon, make coring and removing the flesh from a pineapple easy. (Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.)

Nutrition Facts

213 calories; total fat 9.1g 14% DV; saturated fat 8g; sodium 7mg; potassium 175mg 5% DV; carbohydrates 9.2g 3% DV; fiber 0.6g 2% DV; sugar 6g; protein 1.1g 2% DV; exchange other carbs 1; vitamin a iu 3IU; vitamin c 7mg; folate 17mcg; calcium 16mg; iron 2mg; magnesium 27mg; thiamin -1mg.