A basic piña colada is made by adding crushed ice, 1 ounce of coconut cream, 2 ounces of white rum and 3 ounces of pineapple juice to a blender and mixing on medium speed. Serve the piña colada in a glass with a slice of pineapple as a garnish.
If desired, substitute a mixture of 1 1/2 ounces of white rum and 1/2 ounce of dark rum for the 2 ounces of white rum. Add diced frozen pineapple into the blender with the ice for an extra hint of pineapple flavor. Besides a pineapple slice, garnish the finished drink with a maraschino cherry.
Frozen piña coladas are also simple to make. Start by first blending 2 cups of crushed ice to remove any large chunks from the ice. Add 3 ounces of coconut cream, 6 ounces of pineapple juice, 1 1/2 ounce of heavy cream and 2 ounces of rum to the blender. Blend on high for 15 seconds until the mix becomes thick and frozen.
Another variation on the basic piña colada is a strawberry piña colada. Pulse a 1/2 pint of hulled and quartered strawberries and 2 tablespoons of sugar in a food processor until smooth. Add the strawberries, 4 ounces of pineapple juice, 3/4 cup of mango juice, 3 ounces of white rum and 2 ounces of triple sec to a pitcher and stir. Allow the drink to chill in the refrigerator for at least an hour.