Looking to upgrade your usual tropical cocktail? This Raspberry Piña Colada is everything you love about the classic—pineapple, coconut, and rum—with the bold, bright addition of frozen raspberries. It’s creamy, sweet, and vibrantly pink, perfect for sipping poolside, serving at a party, or pretending you’re on vacation any day of the week.
Best of all, it’s made in minutes with just a few ingredients and a blender.
Why I Love This Recipe
I’m all for classic cocktails, but this one? It’s next-level fun. The raspberries add tang, the pineapple juice keeps it tropical, and the coconut cream and rum bring creamy, boozy bliss.
It’s basically a smoothie for adults—and it looks as good as it tastes.
Ingredients
- 1 cup frozen raspberries
- 1 cup pineapple juice
- ½ cup coconut cream (not coconut milk)
- ½ cup white rum
- 1–2 tablespoons sugar or honey (optional, depending on sweetness preference)
- 1 cup ice
Garnish (optional):
- Fresh raspberries
- Pineapple wedge
- Shredded coconut
- Cocktail umbrella (because why not?)
Swaps and Notes
- No coconut cream? Use full-fat canned coconut milk for a lighter version.
- No rum? Swap with coconut rum or leave it out for a mocktail.
- Want it slushier? Add more ice or freeze the pineapple juice into cubes.
- Extra creamy? Blend in a scoop of vanilla or coconut ice cream.
Step-by-Step Instructions
🔹 Step 1: Blend
In a high-powered blender, combine:
- Frozen raspberries
- Pineapple juice
- Coconut cream
- White rum
- Ice
- Optional: Sugar or honey, to taste
Blend until smooth and creamy. Add more ice or juice to adjust the texture.
🔹 Step 2: Taste and Adjust
Taste and tweak sweetness as needed. Want it stronger? Add another splash of rum.
🔹 Step 3: Serve
Pour into chilled glasses. Garnish with pineapple wedges, coconut, or fresh berries for a festive finish.
Serve immediately and enjoy your tropical escape!
Tips for Success
- Use frozen fruit: It gives a frostier texture without watering it down.
- Chill your glasses: A frosty rim keeps the drink colder longer.
- Make it ahead: Blend and freeze in a zip-top bag, then re-blend before serving.
Serving Suggestions and Pairings
This cocktail pairs perfectly with:
- Grilled shrimp, fish tacos, or fresh fruit skewers
- Blueberry Lemonade – for a non-alcoholic sip
- Rainbow Sangria – for a drink flight or pitcher party
- The Slippery Drank – another fun cocktail twist
- No-Bake Oreo Cream Pie – creamy dessert pairing
- Chocolate Chip Cookie Dough Brownie Bombs – for when you want sweet + boozy
Storage and Leftovers
- Make it ahead: Blend, pour into an ice cube tray, freeze, and re-blend when ready.
- Short-term storage: Keep in the fridge for up to 1 day, then shake or blend before serving.
- Batch it: Double or triple the recipe for a blender-friendly party batch.
More Recipes You’ll Love
If you love tropical drinks and fun sippers, check out:
Final Thoughts
This Raspberry Piña Colada is the boozy, berry-packed, beachy cocktail you didn’t know you needed. It’s as easy as it is delicious, with a balance of creamy, fruity, and citrusy that’s just right for sunshine sipping.
Tried it? Tag @chefmaniac and show us your tropical drink setup—we’re always down for a virtual happy hour! 🍍🍓🍹
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