Malibu Piña Colada Cocktail Recipe

A Piña Colada always feels like a mini vacation. When you pour in Malibu rum, it gets even smoother and somehow more refreshing.

This Malibu Piña Colada recipe walks you through making a creamy, tropical cocktail at home with just a handful of simple ingredients. You really don’t need fancy bartending skills—or even fancy tools—to pull it off.

The coconut flavor from Malibu just blends so nicely with pineapple juice and cream of coconut. It’s balanced, easy to sip, and honestly, it works for a quiet night in or a small get‑together with friends.

As you scroll through the recipe, you’ll see clear steps, a short ingredient list, and basic equipment. I’ll also share some tasting notes so you know what to expect before you start mixing.

Malibu Piña Colada Cocktail Recipe

I usually make this cocktail when I want something smooth, tropical, and honestly, easy to throw together. With the right tools, fresh ingredients, and a few simple steps, I can whip up a drink that tastes balanced and refreshing every single time.

Equipment

• Blender – I use a strong blender so the ice turns out smooth and creamy.
• Measuring jigger – Helps me pour the right amount of rum, juice, and cream.
• Tall glass – Hurricane glass or any tall glass works for serving.
• Bar spoon – I keep one handy for stirring if I need to tweak the drink after blending.
• Knife and cutting board – For slicing up fresh pineapple or garnishes.
• Straw – Not a must, but I like sipping with one.

Before I start, I get my equipment ready so I don’t have to pause mid-mix. Clean tools always seem to make the drink taste fresher, too.

Ingredients

• 2 oz Malibu coconut rum
• 1 oz white rum (optional if you want a bit more kick)
• 3 oz pineapple juice
• 2 oz cream of coconut
• 1 cup ice (crushed or cubed)
• Pineapple wedge (for garnish)
• Maraschino cherry (for garnish, optional)

If I can, I use fresh pineapple juice because it just tastes brighter. Cream of coconut brings sweetness and that rich texture, so I measure it carefully—I don’t want the cocktail to get too heavy.

Instructions

• Toss the ice, Malibu rum, white rum, pineapple juice, and cream of coconut into the blender.
• Blend it all up until the mix is smooth and thick.
• Give it a taste. If it’s too strong, I’ll splash in more juice. If it’s too sweet, maybe a dash more rum.
• Pour into a tall glass.
• Garnish with a pineapple wedge and a cherry on top.
• Serve right away while it’s still cold and creamy.

I usually blend for about 20–30 seconds. That keeps the texture smooth without turning everything watery.

Notes

The type of coconut cream really changes the drink. Some brands are thicker and sweeter, so I adjust the amount depending on what I’ve got.

If I want a lighter drink, I just stick with Malibu and skip the extra white rum. When I’m in the mood for something stronger, I add both.

Crushed ice blends faster than cubes, so I go for that when possible. If I only have cubes, I just blend a little longer.

Fresh pineapple juice gives the best flavor, but canned juice works fine if that’s all I have.

Tasting Notes

When I take that first sip, the sweet coconut flavor jumps out at me. It’s smooth and creamy—honestly, it just goes down easy.

The pineapple juice brings in this bright, fruity kick that really balances out the coconut. Those tangy notes? They stop the drink from getting too heavy.

I pick up a gentle hint of rum in the background. It doesn’t overpower anything, but it adds a bit of warmth and depth.

The texture feels rich, but thankfully, it’s not too thick. Crushed ice keeps it cold and refreshing, and I like that it doesn’t get watered down too quickly.

The aroma is light and tropical—coconut and pineapple are front and center. Sometimes it almost feels like a beach day, even if I’m just sitting in my kitchen.

Honestly, the flavor mix hits best when it’s freshly blended. If it sits around, the ice melts and throws off the balance, so I make sure to drink it right away.