Frozen Pina Colada

Two hurricane glasses filled with frozen piña colada, garnished with pineapple wedges, on a wooden board with a whole pineapple and almonds in the background.

This frozen piña colada keeps the classic tropical flavor while skipping refined sugar. Frozen pineapple, pineapple juice, coconut cream, and rum blend into a creamy cocktail that tastes naturally sweet and bright. A quick monkfruit simple syrup adds just enough sweetness to balance the fruit, giving you a smooth frozen drink with fresh pineapple flavor and rich coconut notes.

Prep Time 10

Cook Time 5

Total Time 15

Serving Size 2

Equipment

High-speed blender
Small skillet or saucepan
Measuring cups
Measuring spoons
Rubber spatula or spoon
Two serving glasses

Ingredients

For The Sugar-Free Simple Syrup:

¼ cup powdered monkfruit sweetener
½ cup water

For The Cocktail:

2 cup frozen pineapple chunks
8 oz pineapple juice
⅓ cup coconut cream
4 oz light rum
6-8 ice cubes

Instructions

Prepare the simple syrup by combining the powdered monkfruit sweetener and water in a small skillet. Stir to combine and heat until the sweetener dissolves completely, approximately 3-4 minutes. Remove from heat and set aside to cool.
Place the frozen pineapple, pineapple juice, coconut cream, rum, and one-quarter cup simple syrup into a blender and blend until smooth.
While the blender is still running, add the ice a little at a time until the desired consistency is reached.
Turn the blender off and remove the lid. Taste and add additional simple syrup, if desired, and blend for another 30 seconds to combine.
To serve, pour into glasses and serve immediately garnished with fresh pineapple slices. Enjoy!
Mocktail version: Omit the rum and replace it with 1 oz of coconut cream and 3 oz of pineapple juice before blending.

Notes

You can use fresh, frozen, or canned pineapple for this recipe. For best results, use fresh pineapple that has been cut into chunks and frozen.
For the best texture, freeze fresh pineapple chunks ahead of time. This gives the drink a thicker, creamier consistency and reduces the need for too much ice.
Coconut cream is the thick layer that rises to the top of a chilled can of unsweetened coconut milk. Scoop it off and measure it for the recipe.
The amount of simple syrup can be adjusted based on the sweetness of your pineapple. A very ripe pineapple may require less syrup.
If the mixture becomes too thick to blend smoothly, add a small splash of pineapple juice and blend again until smooth.
For a mocktail version, omit the rum and replace it with 1 oz of coconut cream and 3 ooz of pineapple juice before blending.