Ocean Love Colada
A visually stunning, tropical frozen drink with layers of pineapple, coconut, blueberry, and raspberry. It’s creamy, fruity, and refreshing—like sipping sunshine on the beach. Perfect for summer gatherings, holidays, or anytime you need a vacation in a glass.
Equipment
- High-speed blender
- Small saucepan
- Sieve or strainer (optional)
- Chilled glass
Ingredients
- For the Piña Colada Base:
- 2 cups frozen pineapple chunks
- 1/2 cup cream of coconut
- 1/2 cup coconut milk or pineapple juice
- 1.5 cups ice
- For the Blueberry Swirl:
- 1/2 cup blueberries fresh or frozen
- 1 tbsp honey or sugar optional
- Splash of water
- For the Raspberry Layer:
- 1/3 cup raspberries
- 1 tbsp simple syrup or agave
- Splash of lemon juice
- Toppings:
- Whipped cream
- Fresh blueberries
- Pineapple slices
- Sugar for the rim optional
Instructions
- In a saucepan, heat the blueberries with a splash of water and sweetener. Simmer until thick. Repeat with raspberries in a separate pan. Cool both purées.
- In a blender, combine pineapple, cream of coconut, coconut milk, and ice. Blend until creamy.
- Spoon blueberry purée into the bottom of a chilled glass. Gently pour or spoon in the piña colada blend. Add the raspberry layer on top.
- Garnish with whipped cream, blueberries, pineapple wedges, and sugar on the rim if desired.
- Serve immediately and enjoy the tropical escape!
Notes
Make it boozy by adding 1–2 oz of white or coconut rum.
Use frozen fruit for the best slushy texture.
For a smoother drink, strain fruit purées before layering.
Vegan option: Use dairy-free whipped topping and coconut-based ingredients.
Best served fresh, but fruit purées can be prepped up to 3 days ahead.