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A layered Ocean Love Colada in a round glass with yellow pineapple coconut cream at the base, red berry and deep blue layers, topped with whipped cream, toasted coconut flakes, fresh blueberries, and pineapple wedges, served on a white plate with raspberries and blueberries.

Ocean Love Colada

A spectacular, non-alcoholic tropical layered colada featuring three distinct rows of thick blended pineapple, red raspberries, and sapphire blue coconut cream, crowned with whipped cream and shredded coconut.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 people
Course: Drinks
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups frozen pineapple chunks Blended smoothly to establish our vibrant yellow base layer
  • 1 cup frozen red raspberries Creates the sharp, tart middle crimson row cleanly
  • 1 cup frozen blueberries Combined with coconut cream for the sapphire blue top layer
  • ½ cup coconut cream Thick canned variety divided evenly between the blending steps
  • 1.5 cups heavy whipping cream Beaten into stiff peaks for the final top cloud decoration
  • 1 teaspoon blue Curaçao syrup Or a half-teaspoon of blue spirulina powder to intensify the ocean hue
  • 2 slices fresh pineapple Cut into decorative wedges to accent the whipped cream
  • 2 tablespoon shredded coconut Gently dusted over the top surface to mimic fresh tropical snow

Equipment

  • 1 High-speed blender Essential for pureeing the frozen fruit into a dense, stackable soft-serve texture
  • 2 wide glass bowls Curved glass goblets showcase the distinct colorful sunset layers perfectly
  • 1 Piping bag Fitted with a large star tip to apply the cloud-like whipped cream decoration

Method
 

  1. Blend your frozen pineapple chunks and two tablespoons of thick coconut cream on high speed until a smooth yellow paste forms.
  2. Spoon the thick yellow pineapple mixture evenly into the bottom half of your wide curved glass dishes, smoothing flat.
  3. Clean the blender carafe and puree your frozen red raspberries with a splash of juice until dense and crimson.
  4. Spoon the red raspberry paste carefully over the yellow foundation, pressing it firmly against the outer glass walls.
  5. Combine your frozen blueberries, remaining coconut cream, and blue syrup inside the blender container smoothly.
  6. Process on high speed for thirty seconds until a uniform, deep sapphire blue tropical cream develops cleanly.
  7. Spoon the blue colada mixture smoothly over the red row, chilling the glasses in the fridge to lock shapes.
  8. Pipe a large cloud of freshly whipped cream over the top and decorate with pineapple wedges, whole berries, and coconut flakes.

Notes

Assembling this dessert inside a wide, curved glass goblet distributes the weight of the fruit evenly, preventing the heavy color layers from bleeding downward into each other.