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Raspberry Piña Colada in a stemless wine glass with a creamy yellow pineapple-coconut smoothie swirled with deep pink raspberry puree in decorative streaks, topped with three fresh raspberries, served on a white napkin

Raspberry Piña Colada

A creamy, frozen blend of pineapple and coconut featuring a dramatic swirl of fresh raspberry puree. This refreshing mocktail is a visual showstopper for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 people
Course: Drinks
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

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

Equipment

  • 1 Blender High speed recommended
  • 1 Strainer Fine-mesh
  • 2 Hurricane glass For traditional serving

Method
 

  1. Combine raspberries and honey in a blender until the mixture is fully liquefied.
  2. Press the berry mixture through a strainer to remove all seeds for a smooth finish.
  3. Rinse the blender, then add frozen pineapple, coconut cream, juice, and ice.
  4. Pulse the mixture until it reaches a thick, uniform slushy texture with no lumps.
  5. Drizzle the red puree inside the glass in vertical lines using a small spoon.
  6. Fill the decorated glass with the white coconut mixture to create the swirl effect.
  7. Place two whole raspberries on the foam at the top for a professional look.

Notes

For the best visual 'flame' effect, ensure the raspberry puree is thick enough to coat the glass. Use frozen pineapple rather than fresh for a thicker consistency.