Low Sugar Blender Piña Colada

Total time5 min

Prep time5 min

Cook time0 min

Frozen pineapple chunks blend down into a thick, slushy base, brightened with pineapple juice and rounded out with rich coconut cream for that classic tropical creaminess. White rum brings the kick, and a handful of ice keeps everything cold and pourable without watering down the flavor. Forty-five seconds in the blender is all it takes to get a smooth, mounded pour that still slides easily into a chilled glass. A fresh pineapple wedge on the rim is all the garnish this one needs. It's an easy, no-fuss sip that fits right into an added sugar–conscious routine without skipping the vacation vibes.

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Ingredients

2 servings

2 cups frozen pineapple chunks
½ cup coconut cream
Thai Kitchen Coconut Cream Unsweetened O Organics Coconut Cream - 13.5 FZ Grace Coconut Cream - 6 Oz Savoy Coconut Cream Kara UHT Coconut Cream
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½ cup white rum
½ cup pineapple juice
1 cup ice cubes

For serving

2 pineapple wedges (optional)
2 maraschino cherries (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Add the frozen pineapple chunks, coconut cream, white rum, pineapple juice, and ice cubes to a blender.
2
Blend on high speed until completely smooth and no ice chunks remain, about 45–60 seconds. The mixture should be thick enough to mound slightly in the glass but still pourable.

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