Description

Frozen cherry piña coladas are a vibrant twist on the classic tropical cocktail—made with frozen cherries, pineapple, coconut cream, and two types of rum for a smooth, slushy drink that tastes like vacation in a glass. This easy blender recipe is perfect for summer parties, relaxing evenings, or any time you want to feel like you’re on the beach. Sweet, tangy, creamy—and anything but boring! Make it in minutes and garnish like a pro.

Ingredients

Scale

1½ cups frozen cherries, pitted
1 cup frozen pineapple chunks
½ cup cream of coconut (like Coco Lopez)
¼ cup pineapple juice
2 oz light rum
2 oz dark rum
1½ cups ice (adjust for your perfect texture)
Garnish: maraschino cherries, fresh pineapple wedges

Optional Swirl:

Extra cream of coconut, for glass drizzle before serving

Instructions

Add to blender: In a high-speed blender, combine frozen cherries, frozen pineapple, cream of coconut, pineapple juice, both rums, and ice.
Blend: Blend on high until the mixture is smooth, thick, and slushy. Pause and stir if needed to help everything blend evenly.
Adjust texture: If too thick, add a splash of pineapple juice. If too thin, toss in a few more ice cubes or extra frozen fruit.
Garnish and serve: Drizzle extra cream of coconut inside chilled glasses (optional), then pour in your blended mixture. Top with a maraschino cherry and a fresh pineapple wedge.
Enjoy immediately: This is best served fresh and frosty!

Notes

Make it a mocktail: Omit both rums and replace with coconut water or extra pineapple juice for a fun alcohol-free version.
Fruit swaps: No cherries? Try frozen strawberries or mango for a new flavor combo.
Use cream of coconut, not coconut milk—this is key for sweetness and texture!
Party prep tip: Freeze pre-portioned fruit and liquids in advance. When it’s time to serve, just blend and go!
Serving idea: Pair with spicy grilled shrimp or tropical salsa for a beach-bar vibe.