Strawberry Piña Colada
10 min
|
easy
|
gluten-free,
lactose-free,
low-FODMAP,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 0 min | 10 min |
Introduction
This Strawberry Piña Colada is a fun, fruity twist on the classic tropical cocktail you already love.
Frozen strawberries blend with pineapple juice, cream of coconut, and white rum for a super creamy, beachy drink.
It’s perfect for summer parties, backyard happy hour, or any night when you want vacation vibes at home.
Ingredients (1 serving)
Ingredients
For Garnish (Optional)
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How to Make Strawberry Piña Colada
-
Chill the liquids
Place the pineapple juice and white rum in the fridge until very cold, at least 1 hour if possible.
-
Prep the garnishes
Rinse the fresh strawberries and pineapple, then pat dry and slice or fan for garnish as desired.
-
Blend the cocktail
Add the white rum, frozen strawberries, pineapple juice, cream of coconut, and ice to a high-speed blender.
Blend until completely smooth and slushy, stopping to scrape and stir if any frozen fruit sticks to the sides.
-
Taste and adjust
Taste the drink, then add a splash of pineapple juice for a thinner texture or extra ice for more thickness.
-
Serve immediately
Pour into a chilled glass, then garnish with fresh strawberry slices and pineapple for that classic tropical look.
Substitutions
- Swap white rum for coconut rum
- Coconut rum keeps the tropical vibe but adds extra coconut flavor, which makes the drink taste richer and slightly sweeter.
- Make it alcohol free with coconut water
- Replace the white rum with chilled coconut water for a refreshing virgin version that still tastes creamy and beachy.
- Use raspberries instead of strawberries
- Raspberries bring a tangier berry note and deeper pink color, which balances the sweetness of the cream of coconut.
Tips
- Use very cold ingredients
- Chilled juice, rum, and cream of coconut help the drink blend thicker, so you use less ice and avoid dilution.
- Adjust sweetness slowly
- Cream of coconut is sweet, so taste before adding any sugar or syrup, then adjust in tiny splashes if needed.
- Pulse before blending fully
- Give the blender a couple pulses to break the ice and fruit, which prevents overworking the motor on one chunk.
- Layer ingredients for smoother blending
- Place liquids in the blender first, then add fruit and ice on top, which helps everything catch the blades quickly.
- Chill the glasses
- Pop your serving glass in the freezer for ten minutes so the slushy drink stays icy and thick longer.
Nutrition Facts *
| Energy | 771 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 25 | g |
| Carbohydrates | 106 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use fresh strawberries instead of frozen?
- Yes, fresh strawberries work. Add an extra handful of ice to keep the drink thick and nicely frosty.
- What if my piña colada turns out too thin?
- If it tastes good but feels thin, blend in more ice or a few extra frozen strawberries. Chill the glass again if needed.
- How can I make this ahead for a party?
- Blend everything except the ice, then chill that mixture in the fridge for up to one day. When ready, blend with ice and serve.
- Can I double or triple the recipe?
- Yes, this recipe scales well. Just keep the blender below the max line so the drink whips evenly and stays smooth.
- What cream of coconut should I use?
- Look for cream of coconut sold near cocktail mixers, like Coco Lopez or Coco Real. Do not use unsweetened canned coconut milk here.
Serving Suggestions
This creamy Strawberry Piña Colada loves salty snacks like plantain chips or a simple cheese board.
For a fun twist, swirl in a spoonful of strawberry jam before serving for extra ribbons of berry sweetness.
You can also top it with toasted coconut flakes, which add crunch and a bakery-style coconut aroma.
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