Pina Colada

I just haaaaaaddd to make a frozen drink this week.  Why?  Because I am so proud of myself.

Pina Colada

I repaired my KitchenAid blender ALL BY MYSELF!  I burned it up trying to chop sun-dried tomatoes in it a while back.  Don’t do that.

I searched online for the name of the part that I melted (the coupling), found a video on YouTube on how to remove and replace it, and got ‘er done.  I also had to purchase a new blade because of course, it was dull from those darn sun-dried tomatoes.  Oops.  All for less than $20.  :-)  It would have cost that much just to ship it to be repaired, it’s so heavy!

Pina Colada

Anyway, the frozen cocktail I chose to make first in my “like new” blender was a simple classic frozen pina colada.  And it was a perfect choice being that the heat index has been hovering in the 115 degree range.  Wowza!

I can’t even get my dog Chance to go outside to walk more than five minutes—he doesn’t need to in the heat we’re having, anyway.  It’s downright dangerous.

Pina Colada Ingredients

These are your three simple ingredients:  Light rum, cream of coconut, and pineapple orange juice (and ice of course!).  Now I shouldn’t have called this a “classic” pina colada because the classic version has pineapple juice, not pineapple orange juice.  I like the added citrus flavor of the orange juice.  So that’s how I make it.  You can also add a dollop of whipped cream if you want. :-)

So go get yo’ blendin’ on.  And try not to break your blender like I did.  😐  Cheers to the weekend!

5 from 1 reviews
Frozen Pina Coladas
Prep time
Total time
Serves: Approximately 24 ounces
  • ½ cup cream of coconut
  • ½ cup pineapple orange juice
  • ½ cup light rum
  • 3 cups ice
  • Optional: cherries for garnish
  1. Place all ingredients in blender. Blend until desired consistency is reached. Add more ice to thicken, if desired.


  1. Shari Lewis says

    My all-time favorite drink – no matter what the weather! I like to use Malibu coconut rum (yum) to ramp up the coconutty flavor, and I add just a dollop of half and half to the blender for a little extra creaminess. May have to pick up the fixin’s for this today. It’s your fault, Amy, for posting such a delectable recipe and picture!! :)

    • The Blond Cook says

      Yum…that sounds good! The bad thing is that I have to slurp ’em down in this heat before they melt…LOL!

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