Coconut rum vs cream of coconut (do not confuse them)

Coconut rum is a spirit (the alcohol). Cream of coconut is a sweetened, thick coconut puree used in a classic pina colada. This recipe uses coconut rum plus heavy cream instead of cream of coconut, which keeps it lighter and lets the rum shine. If you want it sweeter and more colada-like, add 1/2 oz cream of coconut.

How to make it thicker, thinner, or frozen

For a thicker, milkshake-like texture, add more crushed ice or a scoop of vanilla ice cream. For a thinner pour, use less ice or add a splash more pineapple juice. To make it a true frozen cocktail, freeze the pineapple juice into cubes first and blend those in place of some of the ice.

Dairy-free version

Swap the heavy cream for full-fat coconut cream or coconut milk. It keeps the drink tropical and creamy while making it dairy-free, and it doubles down on the coconut flavor.

Make it a pitcher

Multiply every ingredient by the number of guests and blend in batches, or stir everything (except the ice) in a pitcher and blend individual servings to order so each glass stays frosty.