Description
Creamy coconut meets tangy raspberry in this fun twist on a classic colada. It’s perfect for beach days or lounging at home.
Ingredients
Scale
- 1 cup frozen raspberries
- ¾ cup pineapple juice (chilled)
- ½ cup coconut cream
- 1–2 oz white rum (optional)
- 1 cup crushed ice
- Optional garnish: fresh raspberry, pineapple wedge, mint sprig, shredded coconut rim
Instructions
- Chill your glass in the freezer for 5–10 minutes. Optional: Rim the glass with toasted coconut or crushed freeze-dried raspberries.
- In a blender, add frozen raspberries, pineapple juice, coconut cream, white rum (if using), and crushed ice. Blend until smooth and creamy.
- Taste and adjust. Add honey or simple syrup for sweetness. Add lime juice for tanginess. Add pineapple juice if too thick.
- Pour into your chilled glass. Top with whipped cream, a fresh raspberry, and a pineapple wedge, or sprinkle shredded coconut on top.
Notes
- Mocktail Version: Skip the rum.
- Frozen Layered Effect: Blend raspberries separately from the coconut-pineapple base and layer.
- Creamier Texture: Add ½ a frozen banana or vanilla yogurt.
- Berry Blend: Swap in strawberries or blueberries.
Nutrition
- Serving Size: 1 drink
- Calories: 300
- Sugar: 30g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg