Food & Cooking Recipes Drink Recipes Cocktail Recipes Shaken Piña Colada By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 20, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Yield: 1 drink No blender needed for this lighter, more refreshing take on the classic poolside drink. Using minimal cream of coconut and coconut milk gives the cocktail just a hint of richness. Ingredients Crushed ice 2 ounces Jamaican white rum 2 ounces pineapple juice (from a 6-ounce can) 1 ounce cream of coconut (from a 15-ounce can) 1 ounce coconut milk (from a 13.5-ounce can) Angostura bitters, ground cinnamon, lime wheel, and pineapple leaf (optional), for serving Directions Fill a glass with ice. Place rum, juice, cream of coconut, coconut milk, and 1 cup ice in a shaker. Shake vigorously until outside of shaker is frosted and cold, 30 seconds. Pour into glass. Garnish with bitters, cinnamon, lime, and if desired, pineapple leaf. Bryan Gardner Cook's Notes To make crushed ice at home, pulse regular ice cubes in a food processor until coarsely chopped. Use immediately, or freeze flat in a gallon-size resealable plastic bag and break up as needed. Print