Strawberry Piña Colada
A creamy, tropical twist on the classic piña colada, swirled with fresh strawberry sauce for a fruity and refreshing drink that tastes like summer in a glass. Perfect for parties, relaxing afternoons, or whenever you need a little paradise in your day.
Equipment
- Blender
- Small saucepan
- Wooden spoon or spatula
- - Measuring cups
- - Tall serving glass
- Straw (optional)
- Spoon (optional)
Ingredients
- For the Piña Colada Base:
- 2 cups frozen pineapple chunks
- 1/2 cup coconut cream not coconut milk
- 1/2 cup pineapple juice
- 1/2 cup ice
- 1 tablespoon agave syrup or honey optional
- For the Strawberry Swirl:
- 1/2 cup fresh or frozen strawberries
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- For Garnish:
- Whipped cream
- Maraschino cherry
- Pineapple wedge
Instructions
- Prepare the strawberry swirl
- In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat, let it cool, and blend or mash as desired.
- Blend the piña colada base
- Add the frozen pineapple, coconut cream, pineapple juice, ice, and optional sweetener to a blender. Blend until completely smooth and creamy.
- Swirl and assemble
- Drizzle the strawberry sauce inside the serving glass to create streaks. Carefully pour the piña colada mixture into the glass.
- Garnish and serve
- Top with whipped cream, a cherry, and a pineapple wedge. Serve immediately with a straw.
Notes
For an alcoholic version, add 1–2 oz of white rum or coconut rum to the blender with the other ingredients.
Make ahead tip: You can freeze the blended piña colada in ice cube trays and re-blend with a splash of juice when ready to serve.
Coconut cream note: Make sure to use canned coconut cream for the richest texture—shake the can well or stir before using.
Dietary info: Naturally gluten-free and easily made vegan by using plant-based whipped topping and agave syrup.