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

What Happens When Chefs Stop Measuring

  • February 13, 2026
  • 5 min read

Slow Cooker Chicken Jambalaya

  • February 13, 2026
  • 8 min read

Red Velvet Martini

  • February 12, 2026
  • 10 min read

Wendy’s Has a $1 Burger Deal for

  • February 12, 2026
  • 5 min read

The One Ingredient Chefs Add to Everything

  • February 12, 2026
  • 5 min read

Sticky Beef Noodles

  • February 12, 2026
  • 7 min read

Red Wine Meatballs

  • February 11, 2026
  • 9 min read

Why Professional Kitchens Don’t Use Nonstick Pans

  • February 11, 2026
  • 4 min read

Cajun Cream Cheese Chicken Pasta Bake

  • February 11, 2026
  • 7 min read

Radish and Black Bean Tacos with Avocado

  • February 10, 2026
  • 7 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

What Happens When Chefs Stop Measuring

Cooking by taste rather than strict measurement can lead to better portion awareness and reduced sodium intake, as you learn to build flavor through layering herbs, spices, and aromatics instead of relying heavily on salt, while developing a more intuitive relationship with food that supports mindful eating habits.

Read More »
Daily Disher February 13, 2026
Chicken Recipes
Daily Disher

Slow Cooker Chicken Jambalaya

Chicken thighs provide more iron and zinc than chicken breasts, supporting immune function. The holy trinity of vegetables (onion, celery, bell pepper) adds vitamins and fiber while keeping sodium lower than restaurant versions.

Read More »
Daily Disher February 13, 2026
Beverages
Daily Disher

Red Velvet Martini

Buttermilk contains probiotics and is easier to digest than regular milk, plus it’s lower in fat while adding that signature tangy richness — a surprising health perk in an indulgent cocktail!

Read More »
Daily Disher February 12, 2026
VIEW MORE

Get your daily dose of delicious!

Sign up
Skip to content