Description
This Raspberry Piña Colada is a creamy, tropical twist on the classic—blending frozen raspberries, pineapple juice, coconut cream, and white rum into one refreshingly bold cocktail. With vibrant berry flavor and a silky texture, it’s summer in a glass. Quick to make, totally customizable, and perfect for pool days, parties, or a beachy night in. One sip, and you’re on island time.
Ingredients
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1 cup frozen raspberries
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1 cup pineapple juice (100% juice, not from concentrate)
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½ cup coconut cream (not coconut milk)
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½ cup white rum
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1 cup crushed ice
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1 tablespoon simple syrup (optional, adjust to taste)
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Garnishes: whipped cream, fresh raspberries, pineapple wedge (optional)
Instructions
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Add to blender: Combine frozen raspberries, pineapple juice, coconut cream, white rum, crushed ice, and simple syrup (if using) in a blender.
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Blend until smooth: Blend on high until creamy and fully combined, with no chunks of ice or fruit.
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Taste and adjust: If it’s too tart, add a bit more simple syrup. For a thinner drink, splash in extra pineapple juice.
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Serve immediately: Pour into a chilled glass and garnish with whipped cream, fresh raspberries, and a pineapple wedge for a tropical touch.
Notes
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To make it non-alcoholic, skip the rum and double the pineapple juice.
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Use only coconut cream (not milk) for the creamiest texture.
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Swap raspberries for strawberries or blend in mango for a fruity variation.
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Chill your glass before pouring for the best frosty finish.
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Leftovers? Freeze in an airtight container and re-blend with a splash of juice when ready to serve.