Frozen pineapple chunks blend right into a thick, slushy base with pineapple juice, a bright squeeze of lime, and a generous pour of white rum for that classic tropical kick. Coconut cream brings the luscious, velvety body that makes this taste like a beachside treat instead of a plain fruit slushy. A quick 45–60 seconds in the blender is all it takes to get that thick, pourable-but-not-watery texture everyone wants from a proper piña colada. Pour it into chilled glasses, add a pineapple wedge and a cherry if you're feeling fancy, and serve it immediately while it's ice-cold. It's an easy, no-fuss frozen cocktail that fits neatly into a dairy free lineup for pool days, parties, or a solo happy hour.
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Add the frozen pineapple chunks, pineapple juice, coconut cream, white rum, lime juice, and ice to a blender.
Blend on high speed until completely smooth and thick, about 45–60 seconds, scraping down the sides once if needed. The mixture should be the consistency of a thick milkshake — pourable but not watery.
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