The Piña Colada #2 uses Malibu coconut rum instead of traditional white rum and cream of coconut, simplifying the recipe to just three ingredients: coconut rum, pineapple juice, and cream. Malibu, introduced in 1980, revolutionized tropical cocktails by combining rum and coconut into a single bottle. This version is sweeter and more coconut-forward than the classic 1954 Caribe Hilton recipe, and it’s become the go-to lazy-afternoon Colada for its sheer ease of preparation.
Ingredients
- 2 parts Malibu® coconut rum
- 2 parts pineapple juice
- 1 part cream
Instructions
- Combine ingredients in a mixing glass with crushed ice.
- Mix well and strain into a highball glass.
- Garnish with a slice of fresh pineapple, and serve.
Serve In
Highball Glass
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