Why you’ll love this drink

Frozen raspberries add vibrant color and natural tart-sweet flavor that pairs wonderfully with creamy coconut and pineapple. The result is a refreshing, slightly tangy piña colada variation with a fruity finish. It’s quick to make, ideal for patio afternoons, casual gatherings, or whenever you want a frosty cocktail without fuss.

Ingredients

• 2 cups frozen raspberries
• 2 ounces coconut rum, chilled
• 2 ounces coconut cream
• 4 ounces pineapple juice, chilled

Instructions

1. Add all ingredients into a blender. Blend until smooth and creamy, adjusting speed as needed to fully break up the frozen raspberries.
2. Pour into chilled glasses and serve immediately. Garnish with a few fresh raspberries, a pineapple wedge, or a sprig of mint if desired.

Taste and texture tips

For the classic frozen texture, use frozen raspberries rather than fresh. If raspberries are fresh, pre-freeze them for the same icy consistency. You can also freeze pineapple juice into ice cubes to strengthen the frozen texture without diluting flavor. If your blender struggles with frozen fruit, let the fruit sit at room temperature for a few minutes or pulse with a small splash of juice first, then blend until smooth.

Variations

• Non-alcoholic version: Omit the coconut rum and add a touch more pineapple juice or a splash of coconut water for a mocktail.
• Stronger cocktail: Increase the coconut rum slightly to taste, but blend carefully to maintain texture.
• Fruit blends: Try substituting or mixing in other frozen berries (strawberries or cherries) for a mixed-berry piña colada twist.

Serving suggestions

Serve these in chilled glasses with a fun straw or cocktail umbrella for a festive touch. They pair nicely with light finger foods, tropical salads, or grilled seafood. Keep extras in the freezer for a quick second round — just give them a quick re-blend if they firm up too much.

Storage

This drink is best enjoyed immediately, but you can store any leftover mixture in an airtight container in the freezer for up to a week. Before serving, let it thaw slightly and re-blend for the best texture.

Notes on ingredients

Coconut cream adds richness and lends the classic piña colada creaminess; full-fat coconut cream will yield the creamiest results. Coconut rum contributes a light coconut-flavored alcohol note — choose your favorite brand or substitute with another rum if preferred.

Nutrition Information

Amount per serving (approximate):

• Calories: 251
• Saturated Fat: 8 g
• Sodium: 3 mg
• Carbohydrates: 23 g
• Fiber: 8 g
• Sugar: 10 g
• Protein: 2 g