A dessert twist on the popular pina colada drink, these Pina Colada Bites turn a classic cocktail into individual boozy pineapple bites!

Looking for more bite-sized recipes? You’ll also like my Lemon Blueberry Cheesecake Bites, Banana Pudding Bites, Samoa Pretzel Bites, and Chocolate Peanut Butter Bugles too!

Why you’ll love this recipe:

Nothing gets a party started like pineapple and rum! This easy recipe for Pina Colada Bites has all the pineapple, coconut and rum flavors of the classic tropical drink served as single serving dessert bites.

When I’m on vacation, you’ll find me by the pool sipping something refreshing. I love all cocktails with pineapple flavors, especially pina coladas!

Delightfully reminiscent of the cocktail, these boozy bites feature juicy rum-soaked pineapple wedges delicately rolled in sweet, toasty coconut flakes and topped with a bright cherry! Each bite is a miniature vacation!

Ingredients you’ll need:

Fresh pineapple- cut into chunks
Dark rum
Heavy whipping cream
Cream of coconut
Powdered sugar
Sweetened shredded coconut- toasted
Maraschino cherries

I love the flavor combination of pineapple and coconut – it reminds me of summer and sipping a tasty beverage poolside. Bring that tropical feeling home with these Pina Colada Bites! An incredibly easy and delicious bite perfect for summertime entertaining.

Chunks of juicy pineapple soaked in rum, then dipped in whipped coconut cream, and coconut flakes make these boozy Pina Colada Bites. With little effort, these’ll quickly become a summer staple!

How to make the best Pina Colada Bites:

Chop the pineapple into bite-sized chunks. Place them in a bowl and cover with rum, then store in the refrigerator for at least two hours (or up to overnight) to infuse the pineapple with the alcohol.
Drain the pineapple. (If you’re like me, you’ll want to store the drained pineapple infused rum in an airtight jar and reserve for future cocktails).
Preheat your oven to 350 degrees F and pour the shredded coconut onto a baking sheet. Bake for 10 minutes, tossing halfway through, or until the coconut is lightly golden brown, then set aside.
In a medium mixing bowl, combine heavy whipping cream, cream of coconut, and powdered sugar. Using an electric mixer, whip the mixture until it reaches stiff peaks.
Skewer a maraschino cherry then a boozy pineapple chunk onto each toothpick, then dip the bottom of the pineapple into the coconut cream mixture, then directly into the toasted shredded coconut from earlier.
Refrigerate until ready to serve!

This recipe for Pina Colada BItes is a quick and easy way to transform a classic tropical cocktail into a perfectly portioned, portable spiked boozy bite. Filled with rich and creamy coconut and pineapple flavors, Pina Colada Bites make for a fun party food!

These juicy, tropical little bites are perfect for parties, cookouts, and tailgates. They taste so good, there is no doubt they will be the life of the party.

Plus, they’re the perfect excuse to enjoy a little bit of tropical flavor on a summer day. So go ahead and give them a try – I promise you won’t regret it!

My top tips:

PINEAPPLE: Fresh cut is best here. You can use canned pineapple in a pinch, but using the fresh stuff has such a better flavor and allows you to make the pineapple chunks whatever size you like.
RUM: Once the pineapple is fully infused with the rum, be sure to still reserve the infused rum for future use in other recipes too!
TOASTING COCONUT: I recommend toasting your shredded coconut before assembling these bites to improve the texture and enhance the natural coconut flavor. Make sure to watch it very closely in the oven, as it can burn quickly.
CREAM OF COCONUT: Cream of coconut is not to be confused with coconut cream or coconut milk. Cream of coconut is like a coconut flavored sweetened condensed milk. It is a sweet and thickened syrup that is often used in mixed drinks. It will either be in a can or a squeeze bottle and can usually be found where the alcohol and drink mixers are in your grocery store.
ELECTRIC MIXER: I do recommend bringing out your electric mixer for combining the whipped coconut cream mixture because it makes combining the ingredients a breeze and whips a lot of air into the topping making the mixture extra light and fluffy!
MARASCHINO CHERRIES: The red juice that maraschino cherries are stored in can be messy, so I recommend lightly drying off the cherries with a paper towel before skewering them onto the toothpicks.
STORING: This is one of those treats that’s best enjoyed day of so that the pineapple stays fresh, and the toasted coconut doesn’t lose its crisp texture.

Looking for more fun twists on classics? Check these out!

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