Description

The Pink Flamingo Colada is a creamy, tropical frozen cocktail with a gorgeous pink twist. A dreamy blend of coconut cream, pineapple juice, and strawberry purée gives this drink its luscious texture and fruity balance, while a mix of white rum and coconut rum adds the perfect boozy kick. Topped with whipped cream and a pineapple slice, this visually stunning drink is as fun to make as it is to sip. Whether you’re hosting a summer party, lounging by the pool, or just craving a little island escape, this cocktail brings paradise right to your glass.

Ingredients

Scale

2 ounces white rum
1 ounce coconut rum
2 ounces coconut cream
2 ounces pineapple juice
1 ounce strawberry purée
1 cup crushed ice
Pink sugar for rim (optional)
Whipped cream for topping

Pineapple slice for garnish

Instructions

In a blender, combine white rum, coconut rum, coconut cream, pineapple juice, strawberry purée, and crushed ice. Blend until smooth and creamy.
If rimming the glass with pink sugar, dip the rim in pineapple juice, then roll it in pink sugar to coat.
Pour the blended mixture into the prepared glass, allowing the natural pink swirls to form.
Top with whipped cream and a pineapple slice for a beautiful finishing touch.

Serve immediately and enjoy your tropical escape.

Notes

For a non-alcoholic version, substitute the rum with coconut water or extra pineapple juice.
For a sweeter cocktail, use sweetened coconut cream or add a dash of simple syrup.
To enhance the fruity flavors, try adding a splash of mango or passion fruit juice.
Use crushed ice for a smoother texture and chill the glass beforehand to keep the drink colder for longer.
For a more distinct swirl effect, blend the white base first, then stir in the strawberry purée instead of fully blending it.

Best enjoyed fresh, but leftovers can be stored in an airtight container in the freezer for up to a day. Blend again before serving.