No blender needed for this fast, super-simple, insanely good piña colada. Just measure, shake, and serve.

Made with coconut rum, banana liqueur, pineapple juice, and coconut cream, this cocktail is everything you love in a tropical drink and absolutely zero hassle.

Pecan Proof Syrup is the secret ingredient that elevates this cocktail from fruity and coconutty to rich, complex, and satisfying.

If you like your rum cocktails a little stronger, this recipe works great with an aged rum or 151 floater — simply pour a half-ounce to an ounce of rum on top right before serving.


  • 1 ½ oz Malibu Coconut Rum
  • ½ oz Pecan Proof Syrup
  • ½ oz Banana Liqueur
  • 1 ½ oz Pineapple Juice
  • ½ oz Coconut Cream
  • Pineapple Spear to Garnish


Poco Grande Glass


  1. Measure rum, banana liqueur, pineapple juice, coconut cream, and Proof Syrup into cocktail shaker; add ice and shake until well combined.
  2. Strain into poco grande glass half full of ice.
  3. Garnish with pineapple spear or fresh, edible flower.