This Pina Colada Rum Rickey (Rum Soda) is a delightful, bubbly twist on the classic tropical cocktail. It’s perfect for summer because it delivers all that creamy coconut and pineapple flavor but in a lighter, refreshing soda format. Best of all, this recipe is incredibly easy—there is no full size blender required! It’s a fun and fast spin that you can whip up in minutes for a solo treat or multiply for a patio gathering.
In this recipe, we use two types of coconut: standard coconut milk and sweetened cream of coconut. We will grab our drink frother or milk frother instead of the big blender.
Make sure to check out my delicious watermelon mojito for another great summer adult beverage.
If you prefer a virgin or non-alcoholic drink, I have a recipe for a pina colada dirty soda here. Sober living needs great drinks, too!
Step by step instructions with pictures for pina colada rum rickey recipe.
FAQ for pina colada rum rickey recipe.
Important notes about Cream of Coconut for the Sweetness
When it comes to cream of coconut, Coco Lopez is absolutely the gold standard. It has the perfect coconutty sweetness and authentic flavor. Don’t be confused—you must use cream of coconut (which is sweetened), not standard coconut cream.
Steph’s Tip for Success: When you open your can of Coco Lopez, you will see that it separates. The key is to take your two tablespoons by scraping about half solid and half liquid from the can. This blend gives you the right mix of rich coconut fat and sweetness. To combine these coconut elements smoothly, we use a simple milk frother, like this one directly in the glass – that’s my affiliate link. This small step ensures a perfectly integrated, creamy base before you even add the ice and soda!
Pina Colada Rum Rickey (Rum Soda)
Ingredients
Equipment
Method
- In your can of cream of coconut, take your 2 tablespoons from a mix of the solid and the liquid, if possible.
- Place the cream of coconut in the bottom of a glass.
- Add coconut milk.
- Blend with a drink immersion blender until combined.
- Add rum.
- Add ice, and then soda. Gently stir.
- Garnish with cherry, and enjoy!
*Please consult your health professional for health and nutritional advice.
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Step-by-Step Instructions for Pina Colada Rum Rickey
Quick chat about the cream of coconut. Here is what it looks like in the can:
It looks disgusting, but trust. This is the most delicious part of the recipe (take a lick, I won’t tell).
When we measure, we are going to get a little of the solid, and a little of the liquid.
To begin, add your two tablespoons of combined solid/liquid cream of coconut to the bottom of a sturdy Collins glass or high ball glass. These are the high ball glasses I have (affiliate link).
Next, pour in the coconut milk.
Here is where that essential drink immersion blender comes in. Gently lower it into the glass and blend for just 5-10 seconds until the coconut mixture is light, frothy, and completely smooth.
Now, the fun part! Pour in your two ounces of white rum and use a bar spoon to give it a quick swirl. Fill the glass to the top with ice.
Finish your Pina Colada Rum Rickey by topping the glass with the pineapple soda. We love the bright, classic flavor of pineapple Fanta. Gently stir with your bar spoon to incorporate the soda without losing those essential bubbles. You can see how cute it turns out!
Garnish with a maraschino cherry and a fresh pineapple wedge, and enjoy!
Don’t forget, I have this recipe written for those with sober living as well. Here they are side by side:
Frequently Asked Questions
Can I use a cocktail shaker instead of an immersion blender? You can, but it is much more difficult to get a smooth blend, especially if the cream of coconut has solid bits. Shaking will cool the drink quickly but might leave you with a lumpy result. The immersion blender is the most foolproof method for this blender-free recipe. If you don’t have an immersion blender or milk frother, I would use a personal blender like a Ninja.
What is a Rum Rickey exactly? A traditional Gin or Bourbon Rickey is a spirit, lime juice, and soda water. This is a tropical “Rum Rickey” (sometimes called a Rum Soda) because we follow that format: rum, coconut base (which provides sweetness and body), and pineapple soda for the bubbles and main fruit flavor.
What if I can’t find Coco Lopez? Coco Lopez is ideal for its sweetness, but any brand of sweetened cream of coconut (like Goya) will work. Ensure it is specifically “cream of coconut,” which is distinct from “coconut cream” (unsweetened) or “coconut milk.”
