Description
This Purple Piña Cocktail is a vibrant, tropical twist on the classic piña colada—made with pineapple juice, cream of coconut, white and coconut rum, and a medley of berries for that signature purple hue. It’s creamy, fruity, and guaranteed to wow your guests or brighten a solo happy hour. Blend, sip, and feel like you’re on vacation!
Ingredients
1 oz white rum
1 oz coconut rum (like Malibu)
3 oz pineapple juice
2 oz cream of coconut (such as Coco Lopez)
½ cup mixed fresh berries (blueberries, raspberries, blackberries)
1 cup ice
Garnish: lime wheels and extra berries
Instructions
Add the white rum, coconut rum, pineapple juice, cream of coconut, fresh berries, and ice into a high-speed blender.
Blend until completely smooth and thick—you’re going for that creamy, frozen texture.
Pour the cocktail into tall glasses like hurricanes or highballs.
Garnish with lime wheels and a few extra berries on top for a colorful finish.
Serve immediately with a straw or cocktail spoon.
Notes
Use frozen berries if you want an extra icy texture and even bolder color.
Want it sweeter? Add a teaspoon of simple syrup or honey depending on your taste.
For a mocktail version, skip the rum and use coconut water or berry-flavored soda.
Chilling your glasses before serving keeps your cocktail colder longer and adds that wow factor.
Blend thoroughly for the smoothest sip—especially if using berries with seeds.