The City Magazine Since 1975

The Coast Colada

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  • 6-8 oz. piña colada base  (recipe follows)
  • 3/4 oz. crème de banana liqueur
  • 1 1/2 oz. melon liqueur
  • 12 oz. ice (crushed is preferable)

For the piña colada base:

  • (Makes 7½ cups)
  • 1 (12-14 oz.) can Coco López coconut juice
  • 1 (48 oz.) can Dole pineapple juice

Just before you’re ready to serve, pour piña colada base into a blender. Add liqueurs and ice, and blend to desired consistency. If mixture starts to seize up and becomes hard to blend, add more of the piña colada base. Serve immediately.

For the piña colada base:
Combine coconut and pineapple juices in a large pitcher. Shake well. This will keep in an airtight container in the refrigerator for up to five days.