Description
This Papaya Piña Colada is a creamy, tropical twist on the classic cocktail, made with ripe papaya, sweet pineapple juice, and coconut rum. It blends into a frosty, beach-worthy drink that’s smooth, fruity, and wildly refreshing — ready in just 5 minutes! Serve it up with a pineapple wedge and a mint sprig, and let the vacation vibes roll.
Ingredients
Serves 2
1 cup ripe papaya (peeled, deseeded, and chopped)
½ cup pineapple juice
¼ cup cream of coconut (such as Coco López)
½ cup coconut rum (Malibu or similar)
1 tablespoon fresh lime juice
1 cup ice
Optional Garnishes:
Pineapple wedge
Mint sprig
Cocktail umbrella
Instructions
Prepare the fruit
Peel, deseed, and chop your ripe papaya. If using fresh pineapple juice, juice it now.Add everything to the blender
Combine the papaya, pineapple juice, cream of coconut, coconut rum, lime juice, and ice in a high-speed blender.Blend until smooth
Blend on high speed for 30–60 seconds, until the mixture is creamy, frothy, and smooth.Serve it up
Pour into chilled hurricane or highball glasses.Garnish and enjoy
Top with a pineapple wedge, mint sprig, or cocktail umbrella for that festive tropical touch!
Notes
Use very ripe papaya for the best flavor — it should be orange and fragrant.
For a non-alcoholic version, swap the rum for coconut water or additional pineapple juice.
Want it extra thick? Use frozen papaya or frozen pineapple chunks instead of ice.
Try coconut milk + honey if you don’t have cream of coconut on hand.
Chill your glasses beforehand for an extra-refreshing experience!