Strawberry Pina Colada
A thick, frosty, 5-minute tropical drink that tastes like a real vacation — without the brain freeze.
Equipment
- Blender
- Measuring cups
- Tall glasses
Ingredients
- 1 cup frozen strawberries
- 1 cup frozen pineapple chunks
- 1/2 cup full-fat coconut cream (solid part only)
- 1/4 cup white rum
- optional handful of ice (only if you want extra frosty)
- Garnish: fresh strawberry and pineapple wedge
Instructions
- Prep: Make sure your fruit is fully frozen. If it's partially thawed, your drink will be thinner.
- Add liquids first: Pour the coconut cream and rum into the blender. This helps everything blend smoothly and prevents the blades from getting stuck.
- Add frozen fruit: Add the frozen strawberries and pineapple chunks on top. Pile it high — the more fruit, the thicker the drink.
- Blend: Start on low, then increase to high. Use the tamper if your blender has one to push the fruit down. Blend until completely smooth, about 30–45 seconds. Listen for the sound to change from a loud struggling roar to a smooth steady whir — that's your cue it's done.
- Adjust: Taste and adjust. If it's too thick, add a splash of pineapple juice or coconut water, one tablespoon at a time. If it's too thin, add a handful of ice or another frozen strawberry and blend again.
- Serve immediately: Pour into glasses. Garnish with a strawberry and a pineapple wedge if you're feeling fancy. Serve right away — it's best when it's frosty.
Notes
Make-ahead: Store in a sealed container in the fridge for up to 24 hours. It will separate — shake or re-blend before serving. Freezing is not recommended (gets icy).
Tips I learned the hard way: Use frozen fruit, not fresh. Don't overfill the blender. Adjust sweetness with honey or agave if your fruit is tart. Taste before serving — your palate is the authority.
Variations: For a lighter version, use light coconut milk and pineapple juice. For a virgin version, replace rum with coconut water or pineapple juice. Add a pinch of cayenne for a spicy twist.