If you’re a fan of tropical flavors with a decadent twist, then this Chocolate Piña Colada Recipe is about to become your new go-to. Imagine the classic creamy piña colada, but with a luscious swirl of chocolate that takes every sip to another level – it s like a vacation in a glass! I love pulling this out when I want to impress friends or just treat myself after a long day.

This Chocolate Piña Colada Recipe works beautifully for summer parties, cozy evenings by the fire, or anytime you re craving something that s both refreshing and indulgent. Plus, it’s surprisingly simple to make, so you don t have to be a cocktail pro to nail it. Trust me, once you try this, you ll wonder how you ever enjoyed piña coladas without chocolate.

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Why You’ll Love This Recipe

Unique Flavor Fusion: The combination of tropical pineapple and creamy coconut with rich chocolate is unexpectedly delightful.
Quick and Easy: You ll have this blended up in under 10 minutes, perfect for spontaneous cravings or last-minute guests.
Versatile and Customizable: Modify ingredients to make it a mocktail or add an extra rum kick depending on your mood.
Presentation WOW Factor: Decorating with chocolate sauce on the glass adds a fancy touch that s easier than it looks.

A tall clear glass filled with a light brown creamy drink that has a smooth, slightly frothy texture, with dark chocolate syrup lines dripping down the inside of the glass. On the rim, there is a bright yellow pineapple wedge with green edges, and a red cherry placed next to it. The glass stands on a white marbled surface with scattered pineapple pieces and colorful polka-dot straws around it. In the blurry background, a whole pineapple and a coconut shell are visible. Photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

The magic of this Chocolate Piña Colada Recipe lies in the balance of creamy coconut, ripe pineapple, and indulgent chocolate. When picked right, your ingredients make the blending process seamless and bring out bright, luscious flavors.

Rum: White rum is classic here, but any rum works; I like starting mild and adding more if I want a stronger kick.
Coconut cream: Using a good-quality brand like CocoReal makes a huge difference in that rich, creamy texture.
Pineapple juice: Fresh is best if you can, but a good-quality bottled juice will also work just fine.
Chocolate sauce: Choose a thick, pourable chocolate sauce; chilling it briefly helps when decorating your glass.
Ice: Two cups keeps it cool and perfectly slushy.
Pineapple and cherry for garnish: Adds a pop of color and that tropical vibe we all crave.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Chocolate Piña Colada Recipe welcomes some creativity. Sometimes I like to swap in dark rum for a deeper flavor or add a sprinkle of cinnamon on top for warmth. Feel free to experiment with what suits your taste best – that s half the fun!

Mocktail Version: Just skip the rum, and you have a creamy, chocolatey tropical treat perfect for all ages.
Extra Chocolate Kick: Stir in a handful of chocolate chips before blending for extra texture and indulgence.
Mint Twist: Adding a few fresh mint leaves during blending gives the drink a refreshing lift.

How to Make Chocolate Piña Colada Recipe

Step 1: Gather and Prep Your Ingredients

Before you start blending, measure out your rum, coconut cream, pineapple juice, and chocolate sauce. I find it helps to chill the pineapple juice and chocolate sauce a bit beforehand – it makes the final drink wonderfully cool and keeps the chocolate drizzle perfect. Also, if you re decorating the glass, having a squeeze bottle or a ziplock bag with a tiny tip cut off will make that step super easy and minimal mess.

Step 2: Blend Until Smooth and Creamy

Pop all your measured ingredients plus two cups of ice into a high-speed blender. Then, blend on high until everything s silky smooth and the ice is crushed just right – usually about 20-30 seconds. You want a creamy, thick texture that feels like a tropical milkshake, but not too frozen. If the blend feels too thick, add a splash of pineapple juice to loosen it up a bit.

Step 3: Decorate and Pour

Take your favorite glass and decorate the inside walls with the chilled chocolate sauce. This little touch instantly elevates the look and adds bursts of chocolate with every sip. Then, pour your blended piña colada right in. I like to garnish with a juicy pineapple wedge and a bright red cherry – it s classic and makes the drink feel festive.

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Pro Tips for Making Chocolate Piña Colada Recipe

Chill Ingredients First: Keeping your coconut cream and chocolate sauce cold helps the drink stay frosty and the chocolate drizzle hold its shape.
Use a High-Speed Blender: This ensures that the ice crushes smoothly so you get that perfect creamy texture instead of tiny chunks of ice.
Careful with Chocolate Sauce Amount: Start with the suggested 3 ounces and add more after tasting if you want it extra chocolatey.
Avoid Over-Thinning: If you add too much pineapple juice, the drink might get watery, so add liquids slowly to keep it balanced.

How to Serve Chocolate Piña Colada Recipe

A tall, clear glass filled with a thick brown drink that has dark chocolate syrup swirled inside, giving a marbled effect. The drink is garnished with a bright yellow pineapple slice on the rim, holding a red cherry with a stem. Behind the main glass, there is another glass with a similar drink, both placed on a white marbled surface. Around them, there are chunks of fresh pineapple and three colorful paper straws (pink with white dots, yellow with white dots, and blue with white dots) lying on the surface. A whole pineapple stands blurred in the background. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I always stick to the classic pineapple wedge and maraschino cherry for garnishes – they bring bright color and that tropical feel instantly. Sometimes, if I m feeling fancy, I toss in a sprig of fresh mint or a thin slice of toasted coconut on a skewer. They don t just look pretty; they add a lovely aroma and subtle texture to the drink.

Side Dishes

This Chocolate Piña Colada Recipe pairs beautifully with light bites like coconut shrimp, grilled pineapple skewers, or a fresh tropical fruit salad. I find that the sweetness of the drink balances salty and savory flavors really well, making for a perfect tropical spread.

Creative Ways to Present

For special occasions, I love serving this drink in hollowed-out pineapples – it s playful and instantly becomes a conversation starter. You can also rim your glasses with toasted coconut flakes or cocoa powder for an extra touch of flair. Adding edible flowers as garnish makes it look like a tropical masterpiece.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which can happen if you get a bit too enthusiastic!), store them in an airtight container in the fridge. The texture will thicken as it chills, so give it a quick blend or stir before serving again. It s best enjoyed within a day for optimal freshness.

Freezing

I ve tried freezing this recipe in ice cube trays to use later in smoothies or cocktails, and it works well. When frozen, the chocolate and coconut flavors stay strong. Just make sure to blend the cubes with a little fresh pineapple juice or coconut cream to revive that creamy texture.

Reheating

This drink is best served cold, so reheating isn t really recommended. Instead, if you want it less icy after storage, simply let it sit at room temperature for a few minutes and give it a good stir or quick blend to refresh the texture.

FAQs

Can I make the Chocolate Piña Colada Recipe without alcohol?

Absolutely! Just skip the rum and you’ll have a deliciously creamy and chocolatey tropical mocktail perfect for all ages and occasions.
What type of chocolate sauce is best for this recipe?

I recommend using a thick and pourable chocolate sauce that chills well. This makes it easier to drizzle inside the glass for decoration and gives a rich chocolate flavor that balances the pineapple and coconut beautifully.
Can I use fresh pineapple instead of juice?

Yes! Fresh pineapple can add a vibrant, natural sweetness. Just blend the chunks with a little water or coconut milk to substitute the juice for a fresher, more textured drink.
How do I prevent the drink from being too icy or watery?

Use a high-speed blender to crush the ice finely for a smooth texture and add liquids slowly so you can control the thickness. Avoid over-thinning with too much pineapple juice.

Final Thoughts

This Chocolate Piña Colada Recipe is one of those cheats that feels like a treat but comes together so effortlessly. I m always surprised at how often friends ask for the recipe after tasting it because it s such a fun twist on a beloved classic. So whether you re dreaming of beach vibes or just want a tropical escape right from your kitchen, I promise this recipe will bring a smile to your face. Grab those ingredients, blend away, and enjoy your delicious, chocolatey slice of paradise!

Chocolate Piña Colada Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 82 reviews

Author: Lucy
Prep Time: 7 minutes
Cook Time: 0 minutes
Total Time: 7 minutes
Yield: 1 drink
Category: Cocktail
Method: Blending
Cuisine: Caribbean

Print Recipe

Description

A tropical twist on the classic piña colada, this Chocolate Piña Colada combines the creamy coconut flavor, sweet pineapple juice, and rich chocolate sauce for a decadent and refreshing cocktail perfect for summer or any festive occasion.

Ingredients

Units Scale

Drink Ingredients

1.5 ounces rum (white rum recommended)
3 ounces coconut cream (e.g., CocoReal brand)
6 ounces pineapple juice
3 ounces chocolate sauce (plus extra for decorating the glass)
2 cups ice

Garnish

1 piece pineapple
1 cherry

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: Add the rum, coconut cream, pineapple juice, chocolate sauce, and ice into the canister of a high-speed blender.
Blend Smoothly: Blend all the ingredients until the mixture is smooth and creamy, ensuring the ice is fully crushed for the perfect texture.
Decorate the Glass: Drizzle additional chocolate sauce inside the glass walls to create an attractive pattern. For easier drizzling, chill the chocolate sauce beforehand and use a squeeze bottle or a ziplock bag with a small tip cut off.
Serve and Garnish: Pour the blended mixture into the decorated glass and garnish with a piece of pineapple and cherry on the rim or floating on top. Optionally, add a floating shot of dark rum for an extra kick.

Notes

CocoReal coconut cream can be found in the mixer aisle of most grocery stores.
Chilling the chocolate sauce before decorating makes it easier to drizzle smoothly and creates a cleaner design.
Use a squeeze bottle or a ziplock bag with a small cut tip for better control when decorating the glass.
For a stronger drink, add a floating shot of dark rum on top after blending.
To make a non-alcoholic version (mocktail), simply omit the rum.

Nutrition

Serving Size: 1 drink (approximately 12 ounces)
Calories: 370 kcal
Sugar: 35 g
Sodium: 40 mg
Fat: 12 g
Saturated Fat: 11 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 5 mg