Creamy Coconut Raspberry Colada (Print Version)
Tropical drink blending creamy coconut, frozen raspberries, and pineapple juice for a vibrant, refreshing treat.
# Ingredients:
Fruits and Juices
01 -
1 cup frozen raspberries
02 -
¾ cup chilled pineapple juice
Cream and Spirits
03 -
½ cup coconut cream (e.g., Coco López)
04 -
1–2 fl oz white rum (optional)
Other
05 -
1 cup crushed ice
Garnishes (optional)
06 -
Fresh raspberry
07 -
Pineapple wedge
08 -
Mint sprig
09 -
Shredded coconut for rimming
# Instructions:
01 -
Place a hurricane or highball glass in the freezer for 5 to 10 minutes until frosty. Optionally, rim the glass with toasted coconut or honey-coated crushed freeze-dried raspberries.
02 -
In a blender, add frozen raspberries, pineapple juice, coconut cream, white rum if using, and crushed ice. Blend until smooth and creamy but thick enough to hold a garnish.
03 -
If desired, sweeten with a teaspoon of honey or simple syrup. Add fresh lime juice for extra tang. To thin the mixture, add a splash more pineapple juice.
04 -
Pour the mixture into the chilled glass and garnish with whipped cream, fresh raspberry, pineapple wedge, and a sprinkle of shredded coconut for a tropical finish.
# Notes:
01 -
For a mocktail, omit the rum and enjoy a vibrant tropical drink. For a layered frozen effect, blend raspberries separately and layer with the coconut-pineapple base.