The exact origin of the Piña Colada is somewhat disputed, but it is commonly attributed to a bartender named Ramón "Monchito" Marrero, who worked at the Caribe Hilton Hotel in San Juan. Legend has it that he spent months experimenting with different combinations of rum, coconut cream, and pineapple juice to craft the perfect tropical cocktail. In 1954, he finally achieved the ideal blend and presented the Piña Colada to the hotel's patrons, garnering immediate popularity. In 1978, the Piña Colada was even named the official drink of Puerto Rico. Today, this delightful and refreshing concoction has become an internationally recognized symbol of tropical relaxation, enjoyed by people all over the world.

Chef Hayden’s Piña Colada Smoothie recipe leaves out the rum but is just as delicious!

Piña Colada Smoothie

Ingredients
1 frozen banana cut into 1” chunks
1 ¼ cups coconut milk
2 cups frozen pineapple chunks
3 tbsp coconut butter (can substitute with shredded coconut)
¼ cup rolled oats
¼ cup plain Greek yogurt

Instructions
Add all ingredients into a high-powered blender and blend until desired consistency.
Servings
4 in stemless wine glasses