Strawberry Piña Colada
5 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
This Strawberry Piña Colada flips the Puerto Rican classic into a flirty pink slush, mixing ripe strawberries with pineapple and cream of coconut for a thick, frosty head-turner that actually tastes like vacation.
It is a quick blender cocktail for backyard BBQs, pool days, and girls night, with a smooth rum kick, balanced sweetness, and a garnish that looks like you tried way harder than you did.
Ingredients (2 servings)
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Ingredients
- 2 fl oz white rum white rum 2 fl oz
- ½ cup frozen strawberries frozen strawberries 4 oz
- ½ cup pineapple juice pure pineapple juice 4 fl oz
- ½ cup cream of coconut cream of coconut 5.38 oz
- 1 cup ice ice
For Garnish (Optional)
- fresh strawberries fresh strawberries 0.2 lb
- fresh pineapple, sliced fresh pineapple 0.13 ct
How to Make Strawberry Piña Colada
-
Chill everything
Pop your serving glasses in the freezer and make sure the pineapple juice and rum are well chilled so the drink blends thick, not slushy-thin.
-
Prep the coconut
Stir or shake the cream of coconut in its can until perfectly smooth so you do not get separated watery bits in the blender.
-
Load the blender in the right order
Add pineapple juice, cream of coconut, and rum first, then frozen strawberries, and pile the ice on top so the blades catch and pull everything down cleanly.
-
Blend until silky
Blend on high until perfectly smooth and thick with no icy shards, about 20 to 30 seconds depending on your blender.
-
Taste and fine-tune
Add a tiny pinch of salt to make the fruit pop, a squeeze of lime if you want more brightness, or a splash more cream of coconut if you like it sweeter.
-
Serve and garnish
Pour into the chilled glasses and garnish with a fresh strawberry and a pineapple slice for that glossy vacation vibe.
Substitutions
- White rum -> zero-proof swap
- Use 2 oz coconut water with 1/4 tsp rum extract or a quality nonalcoholic white rum to keep the tropical profile and body without the booze.
- Cream of coconut -> coconut cream + simple syrup
- Blend 1/3 cup thick coconut cream with 2 to 3 tbsp simple syrup to mimic the rich, glossy sweetness of cream of coconut while keeping that silky texture.
- Frozen strawberries -> freeze your own or go hibiscus-red
- Freeze fresh hulled strawberries for a cleaner berry note, or use plain ice plus hibiscus tea ice cubes for a vibrant ruby color and a tart floral twist.
Tips
- Use crushed or pebble ice for a smoother blend
- Smaller ice pieces shear faster, giving you that milkshake texture without overwatering the drink.
- Salt is your secret weapon
- A tiny pinch of fine salt makes the pineapple sweeter, the coconut rounder, and the strawberry brighter without tasting salty.
- Stir the can of cream of coconut
- Cream of coconut separates in the can, so stir it until homogenous to avoid waxy blobs and watery pockets.
- Make a striking swirl
- Blend a classic piña colada base first, then pulse in the strawberries at the very end or drizzle a quick strawberry puree for a marbled, Miami Vice look.
- Batch like a pro
- Blend everything except the ice and freeze the concentrate in ice cube trays, then blitz with fresh ice to serve fast without losing flavor.
- Do not overblend
- Stop as soon as it is smooth or you will heat the drink and thin it out.
Nutrition Facts *
| Energy | 337 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 8 | g |
| Carbohydrates | 47 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My piña colada came out thin and watery, what happened?
- Your liquids were warm or you blended too long, so the ice melted instead of aerating; start with chilled ingredients, use crushed ice, and stop blending as soon as it turns creamy.
- It is too sweet, how do I fix it?
- Add a squeeze of lime juice and a couple more frozen strawberries or a splash of pineapple juice to lift acidity without killing the coconut vibe.
- Can I use fresh strawberries instead of frozen?
- Yes, but freeze them first or add a little more ice to keep the drink thick and cold.
- Why did my drink separate after pouring?
- Cream of coconut can split if not fully mixed or if the drink warms up; stir the can well before using, keep everything cold, and reblend for 5 seconds if needed.
- Can I use dark or aged rum?
- Yes, but expect caramel and vanilla notes and a slightly tan color, which is delicious but less bright and berry-forward.
- Can I make it ahead?
- Blend without ice and chill the concentrate up to 24 hours, then blend with ice to serve so texture stays lush and not slushy-thin.
Serving Suggestions
A toasted coconut-sugar rim with a pinch of flaky salt brings crunchy contrast and makes the strawberries sing.
For a party move, add a small float of overproof rum or serve with grilled shrimp tacos and a squeeze of lime for a sharp, savory counterpoint.
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