18 Tropical Pina Colada Recipes with Creamy Coconut Milk

Picture yourself lounging on a sun-drenched beach, the gentle sound of waves in the background, with a frosty tropical drink in hand. That paradise-in-a-glass feeling is exactly what we’re bringing to your home bar with these 18 irresistible piña colada recipes. Each one features creamy coconut milk for that authentic tropical flair—get ready to blend your way to vacation vibes without ever leaving your kitchen!

Classic Pina Colada with Coconut Milk

Zesty tropical flavors await in this classic pina colada recipe that transforms simple ingredients into a vacation-worthy treat. Following these methodical steps will ensure you create the perfect creamy, balanced cocktail every time. Let’s begin building this refreshing drink from the foundation up.

Ingredients

• For the base:
  • 1 cup frozen pineapple chunks
  • 1/2 cup coconut milk
  • 2 tbsp white rum
  • 1 tbsp simple syrup
• For finishing:
  • 1/2 cup crushed ice
  • 2 pineapple wedges for garnish
  • 2 maraschino cherries for garnish

Instructions

1. Measure 1 cup frozen pineapple chunks into your blender pitcher.
2. Pour 1/2 cup coconut milk over the pineapple chunks.
3. Add 2 tablespoons white rum to the blender mixture.
4. Measure 1 tablespoon simple syrup into the blender. Tip: For optimal blending, place liquid ingredients at the bottom near the blades.
5. Secure the blender lid tightly onto the pitcher.
6. Blend on high speed for 30 seconds until the mixture appears smooth.
7. Add 1/2 cup crushed ice to the blended mixture.
8. Blend on high speed for an additional 15 seconds until the texture becomes slushy.
9. Stop the blender and check consistency—the mixture should coat a spoon thickly.
10. Pour the blended pina colada into two 12-ounce glasses. Tip: Chill glasses in the freezer for 10 minutes beforehand for a frosty presentation.
11. Place 1 pineapple wedge on the rim of each glass.
12. Spear 1 maraschino cherry with a cocktail pick.
13. Rest the cherry-topped pick across each glass rim. Tip: For enhanced coconut flavor, lightly toast shredded coconut and sprinkle over the finished drink.

Here’s how your creation should turn out: the texture remains luxuriously creamy from the coconut milk while maintaining a refreshing slushiness from the crushed ice. The flavor profile balances sweet pineapple with rich coconut, creating that classic tropical taste. For a creative twist, serve these in hollowed-out pineapples or freeze into popsicle molds for an alcohol-free frozen treat.

Frozen Pina Colada Smoothie

Many hot afternoons call for a frosty tropical escape, and this frozen piña colada smoothie delivers exactly that. Making this refreshing treat is simpler than you might think, requiring just a few ingredients and a blender. Let’s walk through each step together to create your perfect poolside companion.

Ingredients

For the smoothie base:
– 2 cups frozen pineapple chunks
– 1 cup coconut milk
– 1/2 cup pineapple juice
– 2 tablespoons honey
– 1 cup ice cubes

For garnish (optional):
– 1/4 cup toasted coconut flakes
– 2 pineapple wedges

Instructions

1. Measure 2 cups of frozen pineapple chunks and place them in your blender pitcher.

2. Pour 1 cup of coconut milk directly over the frozen pineapple in the blender.

3. Add 1/2 cup of pineapple juice to the blender mixture.

4. Measure 2 tablespoons of honey and drizzle it into the blender with the other ingredients.

5. Place 1 cup of ice cubes on top of the liquid ingredients in the blender.

6. Secure the blender lid tightly and begin blending on low speed for 15 seconds to break down the larger chunks.

7. Increase the blender speed to high and blend for 45-60 seconds until the mixture becomes completely smooth and creamy.

8. Stop the blender and check the consistency by dipping a spoon into the mixture – it should coat the spoon thickly without any ice chunks visible.

9. Pour the finished smoothie into two 16-ounce glasses, dividing it evenly between them.

10. Sprinkle 2 tablespoons of toasted coconut flakes over each smoothie for texture and visual appeal.

11. Place one pineapple wedge on the rim of each glass as a decorative garnish.

What makes this frozen piña colada so delightful is its thick, slushy texture that mimics the classic cocktail without any alcohol. The tropical pineapple flavor shines through the creamy coconut base, creating a perfectly balanced sweet treat. For an extra special presentation, serve these smoothies in hollowed-out pineapple halves or rim the glasses with additional toasted coconut before pouring.

Pina Colada Coconut Milk Ice Cream

Zesty tropical flavors come together in this creamy frozen dessert that will transport you straight to a beach vacation. This pina colada coconut milk ice cream requires no special equipment and delivers that signature sweet pineapple and coconut combination in every spoonful. Follow these careful steps to create a perfectly smooth, dairy-free treat that even beginners can master successfully.

Ingredients

For the ice cream base:

• 2 (13.5 oz) cans full-fat coconut milk
• 3/4 cup granulated sugar
• 1/4 tsp salt

For the pineapple mixture:

• 1 cup crushed pineapple, drained
• 2 tbsp dark rum
• 1 tsp vanilla extract

Instructions

1. Pour both cans of coconut milk into a medium saucepan.
2. Add 3/4 cup granulated sugar and 1/4 teaspoon salt to the saucepan.
3. Heat the mixture over medium heat, stirring constantly with a whisk until the sugar completely dissolves and the mixture is smooth, about 3-4 minutes. Tip: Don’t let the mixture boil, as this can cause the coconut milk to separate.
4. Remove the saucepan from heat and let the base cool to room temperature, about 30 minutes.
5. Stir in 2 tablespoons dark rum and 1 teaspoon vanilla extract into the cooled base.
6. Transfer the mixture to a shallow freezer-safe container, such as a loaf pan.
7. Freeze for 1 hour until the edges begin to set but the center is still slushy.
8. Remove the container from the freezer and add 1 cup drained crushed pineapple.
9. Use a fork to vigorously stir the pineapple into the partially frozen mixture, breaking up any large ice crystals. Tip: This stirring step is crucial for creating a creamy texture rather than an icy one.
10. Return the container to the freezer for another hour.
11. Remove from freezer and stir vigorously again, making sure to incorporate any frozen edges into the center.
12. Cover the container tightly with plastic wrap or a lid.
13. Freeze for at least 4 hours or until completely firm. Tip: For best results, let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly.

This finished ice cream boasts an exceptionally creamy texture despite being dairy-free, with the coconut milk providing a rich base that complements the bright pineapple notes. The subtle rum flavor ties everything together beautifully, creating that authentic pina colada experience. Try serving scoops in hollowed-out pineapple halves for a stunning presentation that enhances the tropical theme.

Pina Colada Overnight Oats

Just imagine waking up to a tropical breakfast that transports you straight to a beach vacation. Pina colada overnight oats combine the creamy coconut and sweet pineapple flavors of the classic cocktail into a make-ahead morning meal. This no-cook recipe requires minimal effort but delivers maximum flavor payoff.

Ingredients

For the oat base:

• 1 cup old-fashioned rolled oats
• 1 cup canned coconut milk
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the pineapple mixture:

• 1 cup diced fresh pineapple
• 2 tablespoons shredded coconut

Instructions

1. Combine 1 cup old-fashioned rolled oats, 1 cup canned coconut milk, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a medium mixing bowl.
2. Stir the mixture thoroughly with a spoon until all ingredients are fully incorporated and no dry spots remain.
3. Fold in 1 cup diced fresh pineapple and 2 tablespoons shredded coconut using a gentle stirring motion to distribute evenly.
4. Divide the oat mixture evenly between two 12-ounce jars or containers with tight-fitting lids.
5. Seal the containers completely to prevent air exposure and maintain freshness.
6. Refrigerate the sealed containers for at least 8 hours at 40°F to allow the oats to fully hydrate and soften.
7. Remove the containers from refrigeration after the 8-hour chilling period.
8. Stir the contents thoroughly with a spoon to redistribute any settled ingredients before serving.

Expect creamy, pudding-like oats with bursts of juicy pineapple and subtle coconut chewiness. The tropical flavors intensify overnight, creating a breakfast that tastes indulgent yet remains nutritious. For an extra treat, top with toasted coconut flakes or serve alongside grilled pineapple slices for added texture contrast.

Pina Colada Chia Pudding

Perfect for busy mornings or a tropical-inspired dessert, this Pina Colada Chia Pudding brings vacation vibes to your kitchen with minimal effort. Preparing this creamy, dairy-free treat involves just a few simple steps that even novice cooks can master. Pineapple and coconut milk create a refreshing base, while chia seeds thicken everything into a satisfying pudding overnight.

Ingredients

For the pudding base:
– 1 cup full-fat coconut milk
– 1/4 cup chia seeds
– 2 tbsp pure maple syrup
– 1/2 tsp vanilla extract

For the pineapple topping:
– 1 cup fresh pineapple chunks
– 1 tbsp shredded coconut

Instructions

1. Pour 1 cup full-fat coconut milk into a medium mixing bowl.
2. Add 1/4 cup chia seeds to the coconut milk.
3. Whisk the mixture vigorously for 30 seconds to prevent clumping.
4. Stir in 2 tbsp pure maple syrup until fully incorporated.
5. Mix in 1/2 tsp vanilla extract.
6. Cover the bowl tightly with plastic wrap.
7. Refrigerate the mixture for at least 8 hours or overnight until thickened.
8. Chop 1 cup fresh pineapple into 1/2-inch chunks.
9. Toast 1 tbsp shredded coconut in a dry skillet over medium heat for 2-3 minutes until golden brown.
10. Divide the chilled chia pudding evenly between two serving glasses.
11. Top each serving with 1/2 cup pineapple chunks.
12. Sprinkle 1/2 tbsp toasted coconut over each pudding.

So delightfully creamy yet packed with tropical flavor, this pudding offers a texture similar to tapioca with bursts of juicy pineapple. Serve it layered with extra coconut flakes for added crunch, or blend the pineapple into the base before chilling for a smoother consistency. The toasted coconut provides an aromatic finish that elevates this simple dish into something truly special.

Pina Colada Pancakes with Coconut Syrup

Sipping a tropical drink might not be breakfast-appropriate, but these Pina Colada Pancakes bring all those sunny flavors right to your morning table. Let’s walk through creating these fluffy, pineapple-studded pancakes topped with homemade coconut syrup, step by step, so you can enjoy a vacation-inspired breakfast any day of the week.

Ingredients

For the Pancakes

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large egg
• 2 tbsp melted unsalted butter
• 1/2 cup crushed pineapple, well-drained
• 1/4 cup sweetened shredded coconut

For the Coconut Syrup

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 cup canned coconut milk
• 1/4 tsp coconut extract

Instructions

1. Preheat a non-stick skillet or griddle over medium heat (350°F).
2. Whisk 1 cup all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. Pour 1 cup whole milk, 1 large egg, and 2 tbsp melted unsalted butter into the dry ingredients.
4. Stir the batter gently until just combined; a few small lumps are fine to avoid tough pancakes.
5. Fold in 1/2 cup well-drained crushed pineapple and 1/4 cup sweetened shredded coconut.
6. Pour 1/4 cup batter onto the preheated skillet for each pancake.
7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
8. Flip pancakes and cook for 1-2 minutes until golden brown on the second side.
9. Combine 1/2 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat.
10. Stir constantly for 3-4 minutes until sugar dissolves completely.
11. Simmer without stirring for 2 minutes until slightly thickened.
12. Remove from heat and whisk in 1/4 cup canned coconut milk and 1/4 tsp coconut extract.
13. Serve pancakes warm drizzled with coconut syrup. Here, the pancakes achieve a tender crumb from the pineapple’s acidity reacting with the baking powder, while the syrup provides a glossy, creamy sweetness. For a festive twist, top with extra toasted coconut and grilled pineapple rings to enhance the tropical experience.

Pina Colada French Toast

Combining tropical vacation vibes with classic breakfast comfort, this Pina Colada French Toast transforms your morning routine into a mini getaway. Carefully crafted with coconut milk and pineapple, each step builds layers of flavor while ensuring perfect texture. Just follow these methodical instructions for restaurant-quality results at home.

Ingredients

For the Custard Base

– 4 large eggs
– 1 cup canned coconut milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon

For Assembly & Cooking

– 8 slices thick-cut brioche bread
– 2 tbsp unsalted butter
– 1 cup diced fresh pineapple
– 1/4 cup sweetened shredded coconut

For Serving

– Maple syrup for drizzling

Instructions

1. Crack 4 large eggs into a shallow baking dish.
2. Whisk eggs vigorously until completely smooth and uniform in color.
3. Pour 1 cup canned coconut milk into the egg mixture.
4. Add 1/4 cup granulated sugar to the liquid ingredients.
5. Measure 1 tsp vanilla extract into the mixture.
6. Sprinkle 1/2 tsp ground cinnamon over the liquid.
7. Whisk all ingredients together until fully combined and sugar dissolves.
8. Place 8 slices thick-cut brioche bread in a single layer in the custard.
9. Let bread soak for 3 minutes, then flip each slice and soak for 3 more minutes.
10. Preheat a non-stick skillet or griddle over medium heat (350°F).
11. Melt 1 tbsp unsalted butter in the heated skillet.
12. Carefully place 4 soaked bread slices in the skillet.
13. Cook for 4-5 minutes until the bottom develops deep golden-brown color.
14. Flip each slice using a spatula.
15. Cook the second side for 4 minutes until equally golden-brown.
16. Transfer cooked French toast to a wire rack.
17. Repeat steps 11-16 with remaining butter and bread slices.
18. Top each serving with 2 tbsp diced fresh pineapple.
19. Sprinkle 1/2 tbsp sweetened shredded coconut over each portion.
20. Drizzle maple syrup generously over the finished French toast.

Juicy pineapple chunks provide bright acidity that cuts through the rich coconut custard, while the toasted coconut adds satisfying crunch. Serve immediately while the exterior remains crisp against the creamy interior, or garnish with toasted macadamia nuts for extra texture. This tropical twist makes ordinary weekends feel like beachside brunches without leaving your kitchen.

Pina Colada Coconut Milk Popsicles

Keeping cool during summer heat calls for refreshing treats, and these Pina Colada Coconut Milk Popsicles deliver tropical flavors in frozen form. Knowing how simple they are to make with just a few ingredients will have you preparing batches all season long. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

– For the base: 1 cup full-fat coconut milk, 1/4 cup granulated sugar, 1/4 cup crushed pineapple (canned, drained)
– For flavoring: 2 tbsp white rum (optional), 1 tsp pure vanilla extract

Instructions

1. Combine 1 cup coconut milk and 1/4 cup granulated sugar in a medium saucepan over medium heat.
2. Whisk continuously for 3-4 minutes until the sugar fully dissolves and the mixture is smooth.
3. Remove the saucepan from heat and stir in 1/4 cup crushed pineapple, 2 tbsp white rum (if using), and 1 tsp vanilla extract.
4. Let the mixture cool to room temperature, about 20-25 minutes, stirring occasionally.
5. Pour the cooled mixture into popsicle molds, leaving 1/4 inch space at the top for expansion.
6. Insert popsicle sticks and freeze for at least 6 hours or until completely solid.
7. Run warm water over the molds for 10-15 seconds to release the popsicles before serving.

Once frozen, these popsicles offer a creamy texture with sweet pineapple bits throughout. Their tropical coconut flavor pairs wonderfully with grilled seafood or as a poolside refresher. For an elegant presentation, roll the edges in toasted coconut before serving.

Pina Colada Coconut Rice Pudding

Smooth, creamy rice pudding gets a tropical upgrade with this Pina Colada Coconut Rice Pudding recipe. Start by gathering your ingredients and following these clear steps to create a dessert that’s both comforting and refreshing. You’ll love how simple it is to bring a taste of the tropics to your table.

Ingredients

• For the rice base:
  • 1 cup short-grain white rice
  • 1 (13.5 oz) can coconut milk
  • 2 cups water
  • 1/4 tsp salt
• For the pudding:
  • 1/2 cup granulated sugar
  • 1 cup crushed pineapple, drained
  • 1/2 cup sweetened shredded coconut
  • 1 tsp vanilla extract
• For serving:
  • Toasted coconut flakes
  • Fresh pineapple chunks

Instructions

1. Rinse 1 cup short-grain white rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice, 1 can coconut milk, 2 cups water, and 1/4 tsp salt in a medium saucepan.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
4. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until the rice has absorbed most of the liquid.
5. Stir in 1/2 cup granulated sugar until fully dissolved into the warm rice mixture.
6. Add 1 cup drained crushed pineapple and 1/2 cup shredded coconut, stirring to distribute evenly.
7. Continue cooking uncovered over low heat for 10 minutes, stirring frequently, until the pudding thickens to a creamy consistency.
8. Remove from heat and stir in 1 tsp vanilla extract to enhance the tropical flavor.
9. Transfer the pudding to a large bowl and let it cool to room temperature, about 30 minutes.
10. Cover the bowl with plastic wrap and refrigerate for at least 2 hours until thoroughly chilled.
11. Toast 1/4 cup coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until golden brown.
12. Serve the chilled pudding topped with toasted coconut flakes and fresh pineapple chunks.

What makes this dessert special is the creamy texture from the coconut milk and the bright bursts of pineapple throughout. The toasted coconut adds a delightful crunch that contrasts beautifully with the smooth pudding. For an elegant presentation, serve in hollowed-out pineapple halves or garnish with a sprinkle of coconut and a pineapple wedge.

Pina Colada Coconut Milk Cake

Very few desserts capture tropical paradise quite like this Pina Colada Coconut Milk Cake, which transforms classic cocktail flavors into a moist, irresistible baked treat perfect for any occasion. Versatile enough for both casual gatherings and special celebrations, this cake combines pineapple sweetness with creamy coconut in a foolproof recipe that even novice bakers can master. Vibrant and comforting, each slice delivers sunshine in every bite while filling your kitchen with an incredible tropical aroma as it bakes.

Ingredients

For the Cake Batter

– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ¾ cup coconut milk
– ½ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup crushed pineapple, drained

For the Glaze

– 1 cup powdered sugar
– 3 tablespoons coconut milk
– 2 tablespoons rum extract (optional)

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with non-stick spray.2. Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl until fully combined.3. Pour ¾ cup coconut milk, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract into the dry ingredients.4. Use an electric mixer on medium speed to beat the mixture for exactly 2 minutes, scraping down the bowl halfway through to ensure no dry pockets remain.5. Gently fold 1 cup drained crushed pineapple into the batter using a spatula until evenly distributed.6. Transfer the batter to your prepared pan and smooth the top with a spatula for even baking.7. Bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out completely clean with no crumbs attached.8. Cool the cake in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely.9. Whisk 1 cup powdered sugar, 3 tablespoons coconut milk, and 2 tablespoons rum extract in a small bowl until the glaze is smooth and pourable.10. Drizzle the glaze evenly over the completely cooled cake, allowing it to drip down the sides. Buttery and exceptionally moist from the coconut milk and pineapple, this cake features a tender crumb that practically melts in your mouth while the rum-kissed glaze adds sophistication. Brighten slices with toasted coconut flakes or serve alongside grilled pineapple rings for an extra tropical presentation that will transport your taste buds straight to the islands.

Pina Colada Coconut Milk Fudge

This tropical-inspired fudge brings the flavors of a classic cocktail to your dessert table with its creamy coconut base and bright pineapple notes. Today we’ll walk through creating this no-bake treat using simple techniques that ensure perfect texture every time. You’ll be amazed at how easily these vacation flavors come together in your own kitchen.

Ingredients

For the fudge base:
– 3 cups white chocolate chips
– 1 (14 oz) can full-fat coconut milk
– 1/4 cup unsalted butter

For flavoring and texture:
– 1/2 cup sweetened shredded coconut
– 1/3 cup crushed pineapple, well-drained
– 1 teaspoon coconut extract
– 1/2 teaspoon rum extract

For finishing:
– 1/4 cup toasted coconut flakes
– 2 tablespoons chopped macadamia nuts

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal.
2. Combine 3 cups white chocolate chips, 1 can coconut milk, and 1/4 cup butter in a medium saucepan over low heat.
3. Stir constantly with a silicone spatula until the chocolate melts completely and the mixture becomes smooth, about 5-7 minutes.
4. Remove the saucepan from heat and stir in 1/2 cup shredded coconut, 1/3 cup crushed pineapple, 1 teaspoon coconut extract, and 1/2 teaspoon rum extract until fully incorporated.
5. Pour the fudge mixture into the prepared pan and spread evenly with an offset spatula.
6. Sprinkle 1/4 cup toasted coconut flakes and 2 tablespoons chopped macadamia nuts evenly over the surface, gently pressing them into the fudge.
7. Refrigerate the fudge for at least 4 hours, or until completely firm and set.
8. Use the parchment paper handles to lift the fudge block from the pan and place it on a cutting board.
9. Cut the fudge into 1-inch squares using a sharp knife wiped clean between cuts for neat edges.

Expect a wonderfully creamy texture that melts smoothly on your tongue with distinct tropical flavors. The toasted coconut topping adds delightful crunch against the soft fudge base, while the pineapple provides subtle fruity bursts throughout each bite. For an elegant presentation, serve these squares alongside fresh pineapple wedges or garnish with edible flowers for special occasions.

Pina Colada Coconut Milk Bread

A tropical twist on classic bread, this Pina Colada Coconut Milk Bread brings vacation flavors right to your kitchen with its sweet pineapple notes and rich coconut undertones. As we walk through each step together, you’ll learn how to create this soft, aromatic loaf that’s perfect for breakfast or dessert. Follow along carefully and you’ll be rewarded with bakery-quality results.

Ingredients

For the Dough

– 3 ½ cups all-purpose flour
– ½ cup granulated sugar
– 1 teaspoon salt
– 2 ¼ teaspoons active dry yeast
– 1 cup canned coconut milk
– ¼ cup unsalted butter, melted
– 1 large egg

For the Pineapple Filling

– 1 cup crushed pineapple, well-drained
– 2 tablespoons brown sugar
– 1 teaspoon cornstarch

Instructions

1. Combine 3 ½ cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon salt, and 2 ¼ teaspoons active dry yeast in a large mixing bowl.
2. Heat 1 cup canned coconut milk to 110°F in a small saucepan, checking the temperature with a kitchen thermometer.
3. Pour the warm coconut milk, ¼ cup melted unsalted butter, and 1 large egg into the dry ingredients.
4. Mix on low speed with a dough hook for 2 minutes until a shaggy dough forms.
5. Increase to medium speed and knead for 8 minutes until the dough becomes smooth and elastic.
6. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
7. While the dough rises, combine 1 cup well-drained crushed pineapple, 2 tablespoons brown sugar, and 1 teaspoon cornstarch in a small bowl for the filling.
8. Punch down the risen dough and roll it out on a floured surface to a 12×8-inch rectangle.
9. Spread the pineapple filling evenly over the dough, leaving a 1-inch border on all sides.
10. Tightly roll the dough from the long side, pinching the seam to seal completely.
11. Place the rolled dough seam-side down in a greased 9×5-inch loaf pan.
12. Cover the pan with plastic wrap and let rise for 45 minutes until the dough reaches 1 inch above the pan rim.
13. Preheat your oven to 350°F during the final 15 minutes of rising.
14. Bake the bread for 35-40 minutes until the top is golden brown and the internal temperature reaches 190°F.
15. Remove the bread from the oven and let it cool in the pan for 10 minutes.
16. Transfer the bread to a wire rack to cool completely before slicing.

This bread emerges with an incredibly soft, pillowy crumb that stays moist for days thanks to the coconut milk. The pineapple filling creates sweet pockets throughout each slice, while the subtle coconut flavor makes it taste like a tropical escape. For an extra treat, toast slices and spread with coconut butter or serve warm with a scoop of vanilla ice cream for dessert.

Pina Colada Coconut Milk Macaroons

Now, let’s create these tropical-inspired macaroons that combine the classic flavors of piña colada with the chewy texture of traditional coconut macaroons. Perfect for beginners, this recipe walks you through each stage methodically, ensuring delicious results every time.

Ingredients

For the macaroon base:
– 3 cups sweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 3/4 cup canned coconut milk
– 1 teaspoon vanilla extract

For the pineapple filling:
– 1/2 cup crushed pineapple, well drained
– 2 tablespoons granulated sugar

For finishing:
– 4 ounces white chocolate chips
– 1 teaspoon coconut oil

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 3 cups sweetened shredded coconut, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
3. Pour 3/4 cup canned coconut milk and 1 teaspoon vanilla extract into the dry ingredients.
4. Mix thoroughly until all coconut is evenly moistened and the mixture holds together when pressed.
5. In a separate small bowl, combine 1/2 cup well-drained crushed pineapple with 2 tablespoons granulated sugar.
6. Using a 2-tablespoon cookie scoop, portion the coconut mixture onto the prepared baking sheet, spacing them 2 inches apart.
7. Make an indentation in the center of each macaroon with your thumb.
8. Fill each indentation with approximately 1 teaspoon of the sweetened pineapple mixture.
9. Bake at 325°F for 18-22 minutes until the edges are golden brown and the tops are lightly toasted.
10. Transfer the baking sheet to a wire rack and let the macaroons cool completely for 30 minutes.
11. Melt 4 ounces white chocolate chips with 1 teaspoon coconut oil using a double boiler or microwave in 30-second intervals, stirring between each.
12. Drizzle the melted white chocolate over the cooled macaroons using a fork or piping bag.
13. Allow the chocolate to set at room temperature for 15 minutes before serving.

These macaroons develop a crisp exterior while remaining wonderfully chewy inside, with the tropical pineapple filling providing a burst of flavor in every bite. Try serving them alongside fresh pineapple slices for an extra tropical presentation, or package them in cellophane bags for thoughtful homemade gifts.

Pina Colada Coconut Milk Cheesecake

You’re about to create a tropical dessert that combines the creamy richness of cheesecake with the refreshing flavors of a classic cocktail. This pina colada coconut milk cheesecake features a buttery graham cracker crust, a smooth coconut-infused filling, and a vibrant pineapple topping that will transport your taste buds straight to paradise.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling

• 24 ounces cream cheese, softened to room temperature
• ¾ cup granulated sugar
• 3 large eggs
• 1 cup canned coconut milk
• 1 teaspoon vanilla extract
• ¼ cup dark rum

For the Topping

• 2 cups fresh pineapple, chopped into ½-inch pieces
• ¼ cup brown sugar
• 1 tablespoon unsalted butter

Instructions

1. Preheat your oven to 325°F and position the rack in the center.
2. Combine 1 ½ cups graham cracker crumbs with ⅓ cup granulated sugar in a medium bowl.
3. Pour 6 tablespoons melted butter over the crumb mixture and stir until all crumbs are evenly moistened.
4. Press the crust mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup.
5. Bake the crust for 10 minutes at 325°F until lightly golden, then remove from oven and let cool completely.
6. Beat 24 ounces softened cream cheese with ¾ cup granulated sugar on medium speed for 3 minutes until completely smooth.
7. Add 3 eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
8. Pour in 1 cup coconut milk, 1 teaspoon vanilla extract, and ¼ cup dark rum, then mix on low speed just until combined.
9. Pour the filling over the cooled crust and smooth the top with a spatula.
10. Place the springform pan in a larger baking dish and create a water bath by pouring hot water into the outer dish until it reaches halfway up the sides of the springform pan.
11. Bake at 325°F for 55-65 minutes until the edges are set but the center still jiggles slightly when gently shaken.
12. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
13. Remove from oven and run a knife around the edges before transferring to refrigerator to chill for at least 6 hours.
14. While cheesecake chills, melt 1 tablespoon butter in a skillet over medium heat.
15. Add 2 cups chopped pineapple and ¼ cup brown sugar, cooking for 8-10 minutes until pineapple is tender and caramelized.
16. Let the pineapple topping cool completely before spreading over the chilled cheesecake.

Last bites reveal an incredibly creamy texture that melts on your tongue, with the coconut milk providing a subtle tropical richness that perfectly complements the caramelized pineapple. Layer thin slices of fresh pineapple between toasted coconut flakes for an elegant presentation, or serve small squares alongside a drizzle of rum reduction for an adult-only dessert experience.

Pina Colada Coconut Milk Parfait

Perfect for those seeking a tropical escape, this Pina Colada Coconut Milk Parfait layers creamy coconut pudding with sweet pineapple and crunchy coconut flakes. Preparing this dessert requires just a few simple steps and delivers refreshing flavors reminiscent of your favorite beachside cocktail. Let’s build this delightful treat together, ensuring each component comes together smoothly.

Ingredients

– For the coconut pudding: 1 (13.5 oz) can full-fat coconut milk, 1/4 cup granulated sugar, 2 tbsp cornstarch, 1/8 tsp salt
– For the pineapple layer: 1 cup diced fresh pineapple (1/2-inch pieces), 1 tbsp honey
– For assembly: 1/2 cup toasted coconut flakes, 4 tall parfait glasses

Instructions

1. Pour the coconut milk into a medium saucepan and whisk in the sugar, cornstarch, and salt until no lumps remain.
2. Cook the mixture over medium heat, stirring constantly with a silicone spatula, until it thickens and large bubbles break the surface, about 5-7 minutes.
3. Immediately transfer the pudding to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
4. Chill the pudding in the refrigerator for at least 2 hours or until completely cold and set.
5. While the pudding chills, combine the diced pineapple and honey in a small bowl, stirring to coat evenly.
6. Let the pineapple mixture sit at room temperature for 30 minutes to macerate and release its juices.
7. Toast the coconut flakes in a dry skillet over medium-low heat for 3-4 minutes, stirring frequently, until golden brown.
8. Remove the toasted coconut from the skillet immediately to prevent burning and let it cool completely.
9. Spoon 2 tablespoons of chilled coconut pudding into the bottom of each parfait glass.
10. Top the pudding layer with 2 tablespoons of the macerated pineapple and its accumulated juices.
11. Sprinkle 1 tablespoon of toasted coconut flakes over the pineapple layer.
12. Repeat the layering sequence once more in each glass, ending with a final sprinkle of toasted coconut.

Keep in mind that the contrast between the silky coconut pudding, juicy pineapple, and crisp coconut flakes creates a delightful textural experience. For a fun twist, serve these parfaits with a sprinkle of crushed graham crackers between layers or garnish with a fresh pineapple wedge on the rim.

Pina Colada Coconut Milk Granola

You’ve probably tried store-bought granola, but this homemade Pina Colada Coconut Milk Granola brings tropical vacation vibes right to your breakfast bowl. Yield a batch that’s perfectly crunchy with sweet pineapple and creamy coconut notes. Let’s walk through each step together to ensure your granola turns out beautifully every time.

Ingredients

For the Wet Mixture:

• 1/2 cup coconut oil
• 1/3 cup maple syrup
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract

For the Dry Mixture:

• 3 cups old-fashioned rolled oats
• 1 cup unsweetened shredded coconut
• 1/2 cup chopped pecans
• 1/2 cup dried pineapple chunks
• 1/4 cup chia seeds
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. Combine 1/2 cup coconut oil, 1/3 cup maple syrup, 1/4 cup coconut milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat.
3. Stir the wet mixture constantly for 2-3 minutes until the coconut oil melts completely and ingredients are well blended.
4. Remove the saucepan from heat and set aside to cool slightly while you prepare the dry ingredients.
5. Tip: Melting the wet ingredients together helps create an even coating that ensures every cluster gets perfectly crispy.
6. In a large mixing bowl, combine 3 cups old-fashioned rolled oats, 1 cup unsweetened shredded coconut, 1/2 cup chopped pecans, 1/4 cup chia seeds, and 1/2 teaspoon salt.
7. Pour the warm wet mixture over the dry ingredients in the large bowl.
8. Use a spatula to stir everything together until every oat and nut is thoroughly coated with the liquid mixture.
9. Spread the granola mixture evenly onto your prepared baking sheet in a single layer.
10. Tip: Press the granola down gently with your spatula to help form those desirable clusters everyone loves.
11. Bake at 325°F for 20 minutes, then remove the baking sheet from the oven.
12. Stir the granola carefully to ensure even browning, breaking up any large clumps if desired.
13. Return the baking sheet to the oven and bake for another 15-20 minutes until the granola turns golden brown.
14. Tip: Watch carefully during the last 5 minutes as coconut can burn quickly – you want a beautiful golden color, not dark brown.
15. Remove the baking sheet from the oven and immediately sprinkle 1/2 cup dried pineapple chunks over the hot granola.
16. Let the granola cool completely on the baking sheet for at least 1 hour before breaking into clusters.
17. Transfer the cooled granola to an airtight container for storage.

Granola emerges with satisfying clusters that crunch beautifully while the tropical pineapple pieces add chewy contrast. Get creative by sprinkling it over coconut yogurt or blending it into a smoothie bowl for extra texture. This versatile granola also makes wonderful gifts when packaged in mason jars with colorful ribbons.

Pina Colada Coconut Milk Yogurt

Oftentimes, the most delightful treats come from simple combinations of tropical flavors. Pina Colada Coconut Milk Yogurt brings together the creamy richness of coconut with the bright sweetness of pineapple in a refreshing, probiotic-rich snack. This methodical approach will guide you through creating this dairy-free delight from scratch.

Ingredients

For the yogurt base:
– 2 cups full-fat coconut milk
– 2 tablespoons plain dairy-free yogurt starter culture

For the pineapple mixture:
– 1 cup fresh pineapple, finely chopped
– 2 tablespoons granulated sugar
– 1 teaspoon pure vanilla extract

Instructions

1. Pour 2 cups of full-fat coconut milk into a medium saucepan.
2. Heat the coconut milk over medium heat until it reaches 180°F on a kitchen thermometer, stirring constantly with a whisk.
3. Remove the saucepan from heat and let the coconut milk cool to 110°F, which typically takes about 20-25 minutes.
4. Whisk 2 tablespoons of plain dairy-free yogurt starter culture into the cooled coconut milk until fully incorporated.
5. Transfer the mixture to a clean glass jar and cover it with a breathable cloth secured with a rubber band.
6. Place the jar in a warm spot (like an oven with the light on) and let it ferment for 8-12 hours until thickened.
7. While the yogurt ferments, combine 1 cup of finely chopped fresh pineapple with 2 tablespoons of granulated sugar in a small bowl.
8. Let the pineapple mixture sit for 30 minutes to release its natural juices and soften.
9. Stir 1 teaspoon of pure vanilla extract into the pineapple mixture.
10. Once the yogurt has thickened, gently fold the pineapple mixture into the coconut yogurt until evenly distributed.
11. Transfer the finished yogurt to an airtight container and refrigerate for at least 4 hours to chill completely.

Dense and creamy with a subtle tang, this yogurt develops a wonderful tropical flavor profile as it chills. The pineapple pieces remain pleasantly textured while the coconut base provides a smooth, rich backdrop. For an elegant presentation, layer it with granola in parfait glasses or use it as a topping for warm pancakes.

Pina Colada Coconut Milk Sorbet

Creating this tropical frozen treat requires just a few simple ingredients and patience during the freezing process. Carefully follow each step to achieve that perfect scoopable texture and refreshing pineapple-coconut flavor combination.

Ingredients

For the sorbet base:
– 2 cups canned coconut milk (full fat)
– 1 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 teaspoon kosher salt

For the pineapple mixture:
– 2 cups fresh pineapple chunks (about 1 small pineapple)
– 1/4 cup white rum
– 2 tablespoons freshly squeezed lime juice

Instructions

1. Combine 2 cups coconut milk, 1 cup sugar, 1/4 cup corn syrup, and 1/4 teaspoon salt in a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly with a whisk, until the sugar completely dissolves and the liquid reaches 160°F on a digital thermometer.
3. Remove the saucepan from heat and transfer the coconut mixture to a large metal bowl.
4. Place the metal bowl in an ice water bath, stirring occasionally until the mixture cools to room temperature, about 15 minutes.
5. While the coconut mixture cools, pulse 2 cups pineapple chunks in a food processor until they become a coarse puree with small visible pieces.
6. Stir the pineapple puree, 1/4 cup rum, and 2 tablespoons lime juice into the cooled coconut mixture until fully incorporated.
7. Cover the bowl tightly with plastic wrap, pressing it directly against the surface of the mixture to prevent skin formation.
8. Refrigerate the sorbet base for at least 4 hours or until it reaches 40°F throughout.
9. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions until it thickens to soft-serve consistency, about 25-30 minutes.
10. Transfer the churned sorbet to an airtight container and press parchment paper directly onto the surface.
11. Freeze the container for at least 6 hours or until the sorbet firms to scoopable texture.

Best served slightly softened, this sorbet delivers an incredibly smooth mouthfeel with bright pineapple notes that cut through the rich coconut base. Consider garnishing with toasted coconut flakes or serving in hollowed-out pineapple halves for an impressive presentation that enhances the tropical experience.

Summary

Deliciously tropical, these 18 piña colada recipes showcase the magic of creamy coconut milk. Whether you’re hosting a summer party or craving a taste of paradise, there’s a perfect blend waiting for you. Try one today, leave a comment with your favorite, and share these refreshing ideas on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.