Cocktails & serving · The home kitchen
Piña Colada
Pineapple, coconut cream and white rum make a rich tropical cocktail with a texture that depends as much on ice as on the ingredients themselves. This home version follows the Piña Colada ingredients named on Beiruty’s menu and uses unsweetened coconut cream with a measured amount of syrup. That distinction matters: sweetened cream of coconut is a different product and needs less added sugar. Blend only until the ice is fine and the drink pours smoothly. Cold juice and well-mixed coconut cream help prevent a thin, uneven result without requiring a large blender full of ice.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Piña Colada recipe
- Serves
- 1
- Prep
- 7 min
- Cook
- 0 min
- Rest / chill
- 5 min
- Total
- 12 min
Ingredients
- 45 ml Bacardi white rum
- 90 ml pineapple juice, chilled
- 35 ml unsweetened coconut cream, stirred smooth
- 15 ml simple syrup (1:1 sugar and water by weight)
- 120 g crushed ice
- 1 small pineapple wedge, to garnish
- For homemade simple syrup: 20 g granulated sugar and 20 ml warm water (makes about 30 ml; measure only the syrup quantity listed above)
Method
If making the syrup, stir 20 g sugar into 20 ml warm water until completely dissolved. Cool for 5 minutes, then measure the quantity specified in the ingredients; reserve the unused syrup separately. Ready-made 1:1 simple syrup can be used instead.
Stir the coconut cream thoroughly so its thick and liquid portions combine.
Add the rum, pineapple juice, coconut cream, syrup and crushed ice to a blender.
Blend for 15–25 seconds, stopping as soon as the mixture is smooth and pourable.
Pour into a chilled tall glass and garnish with the pineapple wedge.
Make it your own.
- If using sweetened cream of coconut, omit the syrup initially and adjust after blending.
- For a thicker drink, add 20 g more crushed ice rather than blending longer.