The Midori Colada combines the creamy coconut-pineapple base of the classic Piña Colada with the sweet melon note of Midori liqueur. The result is a vibrant green, tropical drink that visually and flavor-wise evokes a summer vacation. The Japanese melon liqueur lends the classic a fruity freshness that pairs perfectly with the coconut cream. A simple Tiki drink for anyone who likes it colorful and sweet.
Here’s what you need for the Midori Colada
4 cl Midori melon liqueur
4 cl white Rum
6 cl pineapple juice
3 cl Cream of Coconut
2 cl heavy cream
What matters
The Cream of Coconut is the key factor here for achieving the right consistency. Many opt for coconut milk and wonder why the drink turns watery. Cream of Coconut is sweetened and thicker, giving the whole thing the necessary creaminess. I deliberately blend it for a shorter time than a classic Piña Colada, because otherwise the Midori would fade into the background. The vibrant green color fades if you blend for too long or the ice melts too much. It’s better to blend once briefly and vigorously; then the color remains intense and the melon flavor stands out.
Variations
- Frozen Midori Colada — Blend with 150 g frozen pineapple pulp instead of juice for a thicker, slush-like consistency.
- Midori Colada Light — Omit the heavy cream and use only Cream of Coconut, adding a splash of lime juice for extra freshness.
Frequently asked questions
Can I use a different melon liqueur instead of Midori?
Yes, any melon liqueur will work. Midori, however, is the most well-known and has the most intense green color, which makes the drink visually stand out.
Can I make this drink without a blender?
Theoretically yes, if you shake vigorously in a shaker. But the creamy, ice-cold consistency is only achievable with a blender. Without one, it will end up more like a shaken cocktail than a Colada.
Which Rum should I use?
A neutral white Rum is perfectly sufficient. The Midori and the coconut cream dominate the flavor, so a Rum that’s too aromatic would get lost.
