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Raspberry Colada Twist

A stunning layered frozen cocktail featuring a tart raspberry bottom and a creamy coconut-pineapple top. The perfect tropical summer drink.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 glasses
Course: Cocktail, Dessert, Drinks
Cuisine: American, Caribbean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Layer
  • 1.5 cups frozen raspberries
  • 1 oz white rum optional
  • 1 tbsp simple syrup adjust to taste
  • 1 tsp lime juice freshly squeezed
  • 0.5 cup ice crushed
Colada Layer
  • 3 oz cream of coconut like Coco Lopez
  • 4 oz pineapple juice 100% juice
  • 1.5 oz white rum optional
  • 1.5 cups ice crushed
Garnish
  • 2 wedges fresh pineapple
  • 6 whole fresh raspberries

Equipment

  • Blender
  • Measuring cups
  • Tall glasses

Method
 

  1. Prepare the Raspberry Layer: In a blender, combine frozen raspberries, lime juice, simple syrup, 1 oz rum (if using), and 0.5 cup ice.
  2. Blend on high until smooth and thick, resembling sorbet. Add a splash of water if it refuses to blend, but keep it thick.
  3. Divide the raspberry mixture evenly between two tall glasses. Rinse the blender pitcher.
  4. Prepare the Colada Layer: Add cream of coconut, pineapple juice, 1.5 oz rum (if using), and 1.5 cups ice to the clean blender.
  5. Blend until creamy, white, and frothy.
  6. Assemble: Gently pour the white colada mixture over the raspberry layer in the glasses. You can swirl slightly with a spoon for a marbled effect.
  7. Garnish: Place fresh raspberries on top of the foam and wedge a slice of fresh pineapple on the rim.
  8. Serve immediately with a straw before it melts.

Notes

For a mocktail version, replace the rum with coconut water or just omit it completely.