Creamy coconut, pineapple, and rum. We tame the cream-of-coconut sugar so it actually freezes.
Bench-tested by the Will It Slush? team · Last revised July 22, 2026
Ingredients
Scale the batch — amounts update live in your units.
- White Rum235 ml
- Cream of Coconut120 ml
- Pineapple Juice355 ml
- Water235 ml
Method
- 1.Shake cream of coconut well.
- 2.Combine in Slushi, run 60 min.
- 3.Garnish with pineapple wedge.
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Notes from our testing
Coconut cream fat softens the texture — pull the sugar back to 11 Brix or it never sets.
Piña colada is the recipe that taught us fat matters. Cream of coconut like Coco López is around 50 Brix and heavy with coconut fat, and fat interferes with ice crystal formation the same way it does in ice cream. A mix that calculates perfectly at 12 Brix can still come out soft and sloppy because the fat is doing something the freezing point model does not see.
The fix is to aim low. We build this one at about 11 Brix and 9% ABV, which is a point under where we would put a clear drink, and the fat brings the perceived texture back up to where it should be. Overshoot the sugar and you get a piña colada-flavoured milkshake that pours out of the valve like warm honey.
Use cream of coconut, not coconut milk and not coconut water. They are three different products and only the first one has the sugar load the drink is built around. Coconut milk will leave you thin and bland; coconut water will freeze hard and taste like nothing.
Pineapple juice from concentrate varies more than you would expect — Dole is around 13 Brix, some store brands run 11. If your batch comes out loose, that gap is usually why, and a half ounce less syrup next time corrects it.