Chocolate Piña Colada Recipe

Prepare glass

If desired, chill a hurricane or coupe glass in the freezer for 5–10 minutes. Optionally rim the glass with a little cream of coconut and dip into toasted coconut flakes to create a coconut rim.

Combine ingredients

In a blender or a cocktail shaker, add 1.5 cups crushed ice (or 1.5 cups cubed ice if shaking), 2 oz Kōloa Kaua'i Cacao Rum, 0.5 oz white rum (optional), 1.5 oz cream of coconut, 3 oz pineapple juice, 0.5 oz fresh lime juice, 0.5 oz half-and-half (optional), and 0.5 oz chocolate liqueur (optional).

Blend or shake

If using a blender: blend on high until smooth and slushy (about 10–20 seconds), producing a velvety frozen texture. If using a shaker: dry-shake briefly to combine, then add ice and shake vigorously for 15–20 seconds; then strain over crushed ice into the prepared glass.

Taste and adjust

Taste the cocktail and adjust balance if needed: add a splash more pineapple juice for brightness, a little more cream of coconut for sweetness/creaminess, or a dash more cacao rum or chocolate liqueur for deeper chocolate notes. If adding more liquid, briefly re-blend or shake with ice to re-chill.

Garnish and serve

Pour the chocolate piña colada into the chilled glass. Garnish with a pineapple wedge on the rim, a sprinkle of toasted coconut flakes, and a light dusting of grated dark chocolate or chocolate shavings on top. Serve immediately with a straw and/or cocktail spoon.