Description
This Yellow Colada cocktail is a creamy, tropical twist on the classic piña colada—blended with pineapple, coconut, and a splash of mango juice for that signature golden hue. It’s refreshingly sweet, lusciously smooth, and perfect for sipping under the sun or serving at your next beachy get-together. A mini vacation in every glass—bright, bold, and anything but boring!
Ingredients
2 oz coconut rum
1 cup fresh or frozen pineapple chunks
½ cup pineapple juice
¼ cup cream of coconut (use coconut milk for a lighter version)
1 oz mango juice
1 cup ice
Optional Garnishes:
Pineapple wedge
Maraschino cherry
Toasted coconut flakes (for rimming the glass)
Instructions
In a blender, combine coconut rum, pineapple chunks, pineapple juice, cream of coconut, mango juice, and ice.
Blend on high until smooth, creamy, and golden. Adjust texture by adding more ice (for thicker) or juice (for thinner).
Pour into chilled glasses—hurricane or tulip glasses are perfect for this.
Garnish with a pineapple wedge, cherry, and a sprinkle of toasted coconut on the rim if you’re feeling fancy.
Serve immediately and enjoy that sunny, tropical glow with every sip!
Notes
Mocktail version: Skip the rum and add coconut water or sparkling soda for a non-alcoholic treat.
No mango juice? Use frozen mango chunks instead for a thicker, more smoothie-like texture.
Want extra citrus zing? Add a splash of fresh lime juice.
Make ahead: Blend in advance and store in the fridge for up to 24 hours, or freeze in ice cube trays and re-blend when ready to serve.
Hosting tip: Batch blend for a party and serve from a chilled pitcher—it’s always a crowd favorite!