Raspberry Colada Tropical Drink (Print)
A tropical splash of raspberries, pineapple, and coconut in a creamy chilled drink.
# Ingredients:
01 -
1 cup frozen raspberries
02 -
¾ cup chilled pineapple juice
03 -
½ cup coconut cream (e.g., Coco López)
04 -
1–2 oz white rum (optional)
05 -
1 cup crushed ice
06 -
Optional garnish: fresh raspberry, pineapple wedge, mint sprig, shredded coconut
# Directions:
01 -
Chill a hurricane or highball glass in the freezer for 5–10 minutes for a frosted effect. Optionally, rim the glass with toasted coconut or dip the rim in honey and coat with crushed freeze-dried raspberries.
02 -
In a blender, combine frozen raspberries, pineapple juice, coconut cream, white rum (if using), and crushed ice. Blend until smooth and creamy. The mixture should be thick enough to hold a garnish while still drinkable with a straw.
03 -
Taste the mixture and adjust as desired. For sweetness, add a teaspoon of honey or simple syrup. For tanginess, add a squeeze of fresh lime juice. If the mixture is too thick, thin it with a splash of pineapple juice.
04 -
Pour the blended mixture into the chilled glass. Top with whipped cream and garnish with a fresh raspberry, pineapple wedge, mint sprig, or shredded coconut for a tropical finish.
05 -
For a mocktail, omit the rum. For a layered effect, blend raspberries separately from the coconut-pineapple mixture and layer them for a visually striking swirl. To make it creamier, add ½ a frozen banana or a scoop of vanilla yogurt. To create a berry blend, replace raspberries with strawberries or blueberries.