Raspberry Colada Twist (Recipe for Printing)
Enjoy a splash of summer with creamy coconut, tart raspberry, and pineapple in this bright colada twist. Perfect for June, tropical brunches, or poolside. Save & click.
# What You Need:
→ Main Ingredients
01 -
1 cup frozen raspberries
02 -
1/2 cup coconut cream
03 -
1 to 2 ounces white rum (optional)
04 -
3/4 cup chilled pineapple juice
05 -
1 cup crushed ice
→ Garnish
06 -
Fresh raspberries
07 -
Pineapple wedges
08 -
Mint sprigs
09 -
Shredded coconut
# How to Make It:
01 -
Chill serving glasses in the freezer for 5 to 10 minutes to achieve a frosty finish.
02 -
For added flair, rim the glass with toasted coconut or coat with honey then dip in crushed freeze-dried raspberries.
03 -
Combine frozen raspberries, coconut cream, white rum (if using), pineapple juice, and crushed ice in a blender.
04 -
Process mixture until creamy and thick enough to support garnishes, but smooth enough to sip with a straw.
05 -
Adjust sweetness with a teaspoon of honey or simple syrup. For additional tang, include a squeeze of fresh lime juice. If the blend is too thick, incorporate more pineapple juice.
06 -
Pour the mixture into prepared glasses.
07 -
Top with a dollop of whipped cream, a fresh raspberry, a pineapple wedge, or a sprinkle of shredded coconut as desired.
# Extra Tips:
01 -
Omit the rum for a vibrant non-alcoholic mocktail. For a visual layered effect, blend raspberries separately from the coconut-pineapple base and layer in the glass. Enhance creaminess by adding half a frozen banana or a scoop of vanilla yogurt.