Description
Sip your way into summer with this Ocean Love Colada recipe—a creamy, coconutty cocktail swirled with vibrant blue curaçao and a burst of blueberry puree. It’s smooth, fruity, and visually stunning—perfect for beach parties, brunches, or whenever you’re craving a tropical escape in a glass.
Ingredients
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2 oz coconut rum
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1 oz blue curaçao
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1 oz pineapple juice
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1 oz coconut cream
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½ cup crushed ice
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1 tbsp blueberry puree
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Whipped cream (for topping)
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Garnish: pineapple wedge and frozen or fresh blueberries
Instructions
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In a blender, combine the coconut rum, pineapple juice, coconut cream, and crushed ice. Blend until smooth and creamy.
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Pour the blended base into a tall glass.
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Slowly drizzle the blue curaçao and blueberry puree over the top.
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Use a straw or skewer to gently swirl the colors for that signature ocean wave effect.
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Top with a swirl of whipped cream.
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Garnish with a pineapple wedge and a few blueberries.
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Serve immediately and enjoy while cold!
Notes
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For a non-alcoholic version, use coconut water or soda in place of the rum and blue curaçao.
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Swap coconut rum with white rum and a dash of coconut extract if needed.
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Chill your glass before serving to keep your cocktail icy cold.
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Make the blueberry puree ahead of time and store in the fridge for up to 3 days.
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Want it stronger? Float a little dark rum on top before serving!