Sign Up
Daily Dish

 Tropical Pina Colada

Healthy Fact of the Day

The Piña Colada was created in Puerto Rico in 1954 by bartender Ramón "Monchito" Marrero at the Caribe Hilton's Beachcomber Bar in San Juan. It became the official drink of Puerto Rico in 1978. For a non-alcoholic version, simply omit the rum and add a bit more pineapple juice and coconut cream to taste.

Ingredients

 

  • 2 oz white rum
  • 2 oz coconut cream
  • 2 oz pineapple juice
  • 1 cup crushed ice
  • Pineapple wedge and maraschino cherry for garnish
  • Optional: 1 oz dark rum for floating

 

Instructions

  1. In a blender, combine white rum, coconut cream, pineapple juice, and crushed ice.

  2. Blend on high speed until smooth and frothy.

  3. Pour the mixture into a hurricane glass or tall glass.

  4. If desired, gently pour the dark rum over the back of a spoon to float on top of the drink.

  5. Garnish with a fresh pineapple wedge and a maraschino cherry.

  6. Serve immediately with a straw.

Take a sip of this luscious Piña Colada and let the creamy blend of pineapple and coconut transport you to a sun-soaked Caribbean beach! With its perfect balance of sweet tropical flavors and smooth rum, this iconic cocktail is more than just a drink – it’s a mini-vacation in a glass. Close your eyes, listen for the imaginary waves, and let your worries melt away with each delightful sip!

Categories

Recent Recipes

A Line Cook’s Guide to Wasting Almost

  • May 14, 2026
  • 8 min read

Mexican Chopped Cheese Sandwich

  • May 14, 2026
  • 8 min read

Lunchables Just Launched a Grown-Up Version of

  • May 13, 2026
  • 4 min read

Chicken in White Wine Sauce

  • May 13, 2026
  • 12 min read

The Unwritten Rules of a Great Meal

  • May 13, 2026
  • 8 min read

Spring Pasta Garden Salad

  • May 13, 2026
  • 8 min read

Trader Joe’s May 2026 Drops Are Turning

  • May 12, 2026
  • 5 min read

Black Bean Dip

  • May 12, 2026
  • 10 min read

The Ingredients That Changed the World

  • May 12, 2026
  • 8 min read

Creamy Chicken Cordon Bleu Casserole

  • May 12, 2026
  • 8 min read

Tip of the Day

“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

Our Latest Recipes
Blog
Daily Disher

A Line Cook’s Guide to Wasting Almost Nothing

Vegetable peels and trimmings often contain higher concentrations of certain nutrients than the interior flesh — potato skins, for example, contain significantly more fiber, potassium, and B vitamins than the peeled potato. Using trimmings in stocks and soups rather than discarding them recaptures a portion of these nutrients that would otherwise be lost, making zero-waste cooking a nutritional practice as well as a culinary and environmental one.

Read More »
Daily Disher May 14, 2026
Entrees
Benjamin Brown

Mexican Chopped Cheese Sandwich

Using lean ground beef—90/10 or higher—keeps the protein content high while significantly reducing the saturated fat in the filling. Loading up on fresh lettuce and tomato adds vitamins C and K with minimal calories, and the cumin in the spice blend contains antioxidants with documented anti-inflammatory properties.

Read More »
Benjamin Brown May 14, 2026
Blog
Daily Disher

Lunchables Just Launched a Grown-Up Version of Itself — And It Comes With a Wearable Charcuterie Board

Portioned snack packs like Snackables are a smart way to keep snacking in check because the serving size is built in — no measuring, no second-guessing. At 5 grams of protein per pack, they’re a more balanced option than most grab-and-go snacks of the same price and convenience. To make the snack more filling, pair it with a piece of fruit or a small handful of nuts, which adds fiber and healthy fats to help sustain energy between meals.

Read More »
Daily Disher May 13, 2026
VIEW MORE

Get your daily dose of delicious!

Sign up
Skip to content