When the weekend rolls around; Max and I love creating "fancy" drinks; and this Raspberry Piña Colada is our favorite way to feel like we are on a tropical vacation right in our own kitchen. The vibrant red swirls against the creamy coconut base always make Max's eyes light up; especially when he gets to help with the "paint job" inside the glass.
Jump to:
- Why You Will Love This Raspberry Piña Colada
- How To Make Raspberry Piña Colada
- What Pairs Well With Raspberry Piña Colada
- Raspberry Piña Colada Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Raspberry Piña Colada
- Raspberry Piña Colada Frequently Asked Questions
- A Sweet Weekend Escape
- Related
- Raspberry Piña Colada
Why You Will Love This Raspberry Piña Colada
This drink is the ultimate blend of tart berries and smooth coconut; offering a refreshing escape that is both visually stunning and incredibly simple to whip up. It is versatile enough for a sunny afternoon in the garden or a cozy themed dinner; and it looks just like a professional cocktail from a beachside resort.
How To Make Raspberry Piña Colada
A classic piña colada is a blend of pineapple and coconut; but adding a raspberry twist brings a bright acidity that balances the richness perfectly. This version uses a fresh puree swirled through a frozen base to create the striking "flame" effect you see in our family photos; making it a hit for both kids and adults.
Raspberry Piña Colada Ingredients
- 1 cup frozen pineapple chunks
- 4 ounces coconut cream
- 2 ounces pineapple juice
- ½ cup fresh raspberries
- 1 tablespoon honey or agave nectar
- 1 cup ice cubes
- Fresh raspberries for garnish
Step by Step Method
Prepare the raspberry puree
- Blend the fresh raspberries with a splash of water and the honey until completely smooth.
Strain the seeds
- Press the puree through a fine-mesh sieve to ensure a silky texture that pours easily.
Blend the coconut base
- Combine the frozen pineapple; coconut cream; pineapple juice; and ice in a high-speed blender.
Process until creamy
- Blend on high until the mixture reaches a thick; slushy consistency without any large ice chunks.
Create the swirls
- Tilt your serving glass and drizzle the raspberry puree down the inner sides to create vertical streaks.
Pour the colada
- Carefully pour the frozen coconut mixture into the center of the glass so the red puree rises up the sides.
Add final garnishes
- Top the drink with two fresh raspberries and a small drizzle of remaining puree for a professional finish.
MAX’S REACTION
"It looks like a volcano! The red stripes are so cool; and it tastes like a frozen tropical candy bar!"
What Pairs Well With Raspberry Piña Colada
Because this is quite rich and sweet; I love serving it alongside salty snacks like plantain chips or spicy shrimp tacos. If we are having a full "tropical night;" it also goes beautifully with a fresh mango salsa and lime-seasoned chips.
Raspberry Piña Colada Variations
Raspberry Colada Twist with Lime
Add the juice of half a lime to the raspberry puree to give it an extra zesty kick that cuts through the coconut.
Frozen Raspberry Piña Colada Mocktail
This recipe is naturally non-alcoholic; but you can add a splash of sparkling cider for some festive bubbles.
Raspberry Coconut Cocktail
For the adults; add 2 ounces of white rum to the blender for a traditional boozy island experience.
Raspberry Lemonade Cocktail Blend
Swap the pineapple juice for fresh lemonade to create a tarter; more refreshing summer hybrid.
Equipment
- High-speed blender
- Fine-mesh strainer
- Tall hurricane or specialty glass
- Small spoon for drizzling
Mom Tip: Chill your glasses in the freezer for ten minutes before serving; it keeps the "lava" swirls from melting too quickly!
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
This drink is best served immediately because the frozen texture will separate as it thaws. If you have extra raspberry puree; keep it in a sealed jar in the fridge for up to three days.
Make Ahead Strategy
You can prepare the raspberry puree a day in advance to save time. Just give it a quick stir before drizzling it into your glasses to ensure it flows smoothly.
Reheating Instructions
Never microwave a frozen drink; if it has melted; pour it back into the blender with a handful of fresh ice and pulse briefly to restore the slushy texture.
Top Tips for Best Raspberry Piña Colada
The secret to getting those perfect vertical red streaks is the thickness of your puree; if it is too watery; it will just pool at the bottom of the glass instead of clinging to the sides. I always have Max hold the glass at a 45-degree angle while I pour the red "paint" down the ribs of the glass. Make sure your frozen pineapple is truly rock-solid before blending; as this provides the structural base that holds the puree in place. If the mixture feels too thin; add more ice gradually until it can support the weight of the garnish on top.
Raspberry Piña Colada Frequently Asked Questions
Can I use raspberry jam instead of fresh berries?
You can; but you will need to thin it with a little water and it will be much sweeter than the fresh version.
How do I get the red puree to stay on the sides?
Drizzle the puree slowly and let it sit for thirty seconds in the glass before adding the white coconut mixture.
Can I use coconut milk instead of coconut cream?
Coconut milk is much thinner; so your drink will be less "frozen" and more like a juice; coconut cream is essential for that thick texture.
A Sweet Weekend Escape
Creating these colorful treats always turns a regular Saturday into a special occasion for our family. If you enjoyed this tropical vibe; you might also love our decadent Brownie Batter Milkshake for a chocolate fix or my Strawberry Chocolate Martini for a romantic evening in. During the spring; Max and I always look forward to making our whimsical Cottontail Martini for the holidays.
Share your Raspberry Piña Colada! Tag us @HannahCooking with #RaspberryPinaColada; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Raspberry Piña Colada recipe and let us know what twists or ingredients you used!
Related
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- Reese’s Cheesecake Cookie Delight32 Minutes
- Crack Burgers25 Minutes
Raspberry Piña Colada
Equipment
- 1 Blender (High speed recommended)
- 1 Strainer (Fine-mesh)
- 2 Hurricane glass (For traditional serving)
Ingredients
- 1 cup Frozen pineapple chunks - Keep frozen until use
- 4 oz Coconut cream - Canned, not milk
- 2 oz Pineapple juice - Unsweetened
- ½ cup Fresh raspberries - For puree
- 1 tablespoon Honey - Or agave
- 1 cup Ice cubes - Clean water ice
Instructions
- Combine raspberries and honey in a blender until the mixture is fully liquefied.
- Press the berry mixture through a strainer to remove all seeds for a smooth finish.
- Rinse the blender, then add frozen pineapple, coconut cream, juice, and ice.
- Pulse the mixture until it reaches a thick, uniform slushy texture with no lumps.
- Drizzle the red puree inside the glass in vertical lines using a small spoon.
- Fill the decorated glass with the white coconut mixture to create the swirl effect.
- Place two whole raspberries on the foam at the top for a professional look.
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