Strawberry Pina Colada with Coconut Rum Whipped Cream
A frosty blended cocktail made with fresh strawberries, pineapple juice, coconut cream, and coconut rum, finished with a rum whipped cream frosting.
Equipment
- Blender
- Mixing bowl
- Whisk
- Tall chilled glass
Ingredients
Main Ingredients
- 2 oz coconut rum measured with a jigger
- 1 oz unsweetened coconut cream stirred well
- 6 oz fresh pineapple juice
- 1 cup fresh strawberries hulled
- 1 cup crushed ice
- ¼ cup whipped cream freshly whipped to soft peaks
- 1 oz coconut rum for the frosting
- 1 whole strawberry for garnish
Instructions
Cooking
- Blend the base. Add the rum, coconut cream, and juice to a blender, then the strawberries and ice. Blend on high for 45 to 60 seconds until thick, smooth, and pale pink.
- Mix the frosting. Gently fold 1 ounce of rum into the whipped cream with a spatula for about 20 seconds until creamy and just combined.
- Fill the glass. Pour the blended mixture into a frozen tall glass, leaving about an inch at the top for the topping.
- Top and serve. Swirl the frosting over the drink, add the garnish and a straw, and serve immediately. Do not drive after drinking.
Notes
Substitutions: Use coconut water instead of rum for an alcohol free version, and frozen strawberries with 1/2 cup ice for a thicker drink.
Tips: Blend liquids first and ice last, and fold the rum into the cream gently so the frosting stays fluffy.
Storage: Keep the blended base covered in the refrigerator for up to 24 hours and blend again before serving. Whip the cream fresh. Do not drive after drinking.