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Tinned piña colada recipe

Tinned piña colada recipe

1 rating

Who knew that tinned pineapple could be the base for a smashing summer cocktail? Blended with smooth coconut cream and white rum, this quick and easy tropical cocktail will transport you to the sandy shores of the Caribbean in no time. See method

  • Makes 1
  • 10 mins to prepare
  • 236 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 230g tin pineapple chunks in juice
  • 1½ tbsp coconut cream
  • 45ml white rum
  • 100g ice cubes
  • 1 cocktail or maraschino cherry, to garnish (optional)

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    4g 20%
  • Sugars

    22g 24%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 21.9g Protein 0.8g Fibre 1g


  1. Drain the pineapple chunks, reserving the juice. Put 90g pineapple in a blender with 4 tbsp of the reserved juice, the coconut cream, rum and ice; blitz until smooth. Pour into a glass and garnish with some of the reserved pineapple and a cherry, if you like, threaded onto a cocktail stick.

See more Cocktail recipes

drinkware RFO

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