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Raspberry Piña Colada

A refreshing, tropical, and visually stunning layered frozen cocktail blending sweet coconut, tangy pineapple, and tart raspberries.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 drinks
Course: Beverage, Cocktail, Drinks
Cuisine: American, Caribbean, Tropical
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 2 cups frozen raspberries divided use
  • 1 cup pineapple juice chilled
  • 0.5 cup coconut cream like Coco López
  • 0.5 cup white rum can substitute with coconut rum
  • 1 cup crushed ice
Garnishes
  • 4 fresh raspberries
  • 2 wedges fresh pineapple with leaves
  • 1 tbsp coconut flakes

Equipment

  • High-powered blender
  • Tall glasses
  • Small bowl and fork

Method
 

  1. Place your serving glasses in the freezer for 10-15 minutes to chill.
  2. Take 1/2 cup of the frozen raspberries, let them thaw slightly, and mash them into a purée with a fork. Spoon this evenly into the bottom of the chilled glasses.
  3. In a blender, combine the remaining 1 1/2 cups of frozen raspberries, pineapple juice, coconut cream, white rum, and crushed ice.
  4. Blend starting on low speed, then increase to high. Blend for 30-45 seconds until completely smooth and frosty.
  5. Carefully pour the blended mixture over the mashed raspberry base in your glasses to create distinct layers.
  6. Top with a pinch of coconut flakes, float fresh raspberries on the surface, and garnish the rim with a pineapple wedge. Serve immediately.

Notes

To make this a mocktail, simply omit the white rum and add an extra splash of pineapple juice or sparkling water before blending. Ensure you use coconut cream, not coconut milk, for the proper thick texture and sweetness.