Frozen Pina Colada Bowl Cocktail Recipe
I put together this frozen Pina Colada Bowl recipe for sharing with friends. All you need are some common kitchen tools and a few fresh ingredients.
Equipment
- I use a blender that can handle ice—nothing fancy, just a regular countertop blender.
- A big mixing spoon comes in handy for stirring everything together.
- You'll want a large bowl to hold the finished cocktail.
- I keep measuring cups and spoons nearby to get the amounts right.
- For serving, I prefer small cups or cocktail glasses.
- Straws and a ladle make sharing easier, so I always have those ready.
Ingredients
Here’s what I grab before starting. For the base:
- 2 cups pineapple chunks fresh or canned
- 1 cup coconut cream not coconut milk
- 1 cup white rum
- ½ cup pineapple juice
- 4 cups ice
- 2 tablespoons sugar optional, for extra sweetness
For garnish, I like:
- Maraschino cherries
- Pineapple wedges
- Fresh mint leaves
If I want a non-alcoholic version, I just leave out the rum and add more pineapple juice to make up the liquid. Using ripe, sweet pineapple and creamy coconut cream really makes the flavor pop.
Instructions
- First, I toss the pineapple chunks, coconut cream, white rum, pineapple juice, ice, and sugar into my blender. I let it blend until it’s smooth—sometimes I have to add a bit more juice if it’s too thick.
- I check that everything's blended with no big ice chunks left. Then I pour it all into the serving bowl.
- Using a ladle, I fill each cup or glass with the mixture. For serving, I top each portion with cherries, pineapple wedges, and mint leaves.
- Straws make it easier to drink, so I stick those in too. I try to keep the bowl cold and serve it right away for the best texture.
Notes
If your blender’s on the smaller side, blend in batches so you don’t end up with a mess. I adjust the sugar depending on how sweet the pineapple is that day.
For a creamier texture, I’ll sometimes add an extra spoonful of coconut cream. Crushed ice blends smoother, but regular ice cubes are fine if you let the blender run long enough.
I always taste before serving and add more juice or rum if it feels off. Honestly, it’s best made fresh, but if there are leftovers, I pop them in the freezer and re-blend before serving again.