Golden Layered Piña Coladas


For the Golden puree layer

  • 1 C frozen pineapple
  • 1 C frozen mango
  • 3 Oz Koloa Gold Rum
  • 1 oz pineapple juice

For the Coconut puree layer

  • 1 C coconut milk
  • 1/4 Cream of coconut ( sweetened such as Coco Lopez brand)
  • 3 oz Koloa Coconut rum
  • 2 tsp lime juice
  • 2 tsp pineapple juice
  • 2-3 cups ice


  • Pineapple slices
  • Whipped Cream
  • All Spice
  • Pineapple leaves
  • Freshly shredded coconut


In a blender combine the frozen pineapple, frozen mango, Koloa Gold Rum and pineapple juice. Blend until smooth but still very thick and frozen. Pour into a large glass or jar and keep in freezer until ready to assemble drink.

Rinse the blender then make the coconut layer. Combine all the coconut layer ingredients in the blender and puree until smooth but still think and frozen. Add more ice if needed

In a Piña Colada hurricane glass divide the golden puree then top with the coconut puree. Stir slightly for a swirled look, leave as is for a layered look. Top with whipped cream sprinkled with a little ground all spice and some freshly shredded coconut. Garnish the glass with a slice of pineapple and a few pineapple leaves. Drunk immediately!



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