The Pink Colada is a fruity twist on the classic Piña Colada, where strawberries provide the pink color and an additional flavor note. The drink combines white Rum, coconut cream, and pineapple juice with fresh or frozen strawberries into a creamy, tropical cocktail. Blended, it results in a velvety texture reminiscent of an ice-cold smoothie. The Pink Colada is especially popular in beach bars and at summer events.
Here’s what you need for the Pink Colada
4 cl white Rum
6 cl pineapple juice
3 cl coconut cream
4–5 fresh or frozen strawberries
1 handful of crushed ice
Key points
Frozen strawberries ensure a thicker consistency and cool the drink more intensely without diluting it. Fresh strawberries bring more aroma but require additional ice in the blender. The coconut cream should be well shaken before opening to blend the fat and liquid. Those who prefer it less sweet can slightly reduce the pineapple juice or add a splash of lime juice. The blender should not run for too long, otherwise the texture will become watery instead of creamy.
Variations
- Frozen Strawberry Colada — With double the amount of strawberries and no pineapple juice, plus a bit more crushed ice for a more intense strawberry flavor.
- Pink Colada Virgin — Without Rum, but with a bit more pineapple juice and a splash of coconut water for the alcohol-free version.
Frequently asked questions
Can I use strawberry purée instead of fresh strawberries?
Yes, strawberry purée works well. Use about 3 cl and possibly reduce sweetness, as many purées are already sugared.
What’s the difference between coconut cream and coconut milk?
Coconut cream is much thicker and sweeter than coconut milk. For the Pink Colada, you need the cream; otherwise the drink will be too thin and less creamy.
Which Rum works best?
A light white Rum is ideal, as it won’t overpower the fruity flavors. Aged Rum would add a caramel note that isn’t desired here.
