Raspberry Piña Colada
This raspberry piña colada is a creamy, frozen tropical drink with a bright, tart twist. Sweet pineapple and rich coconut cream blend smoothly with frozen raspberries for a refreshing, vibrant mocktail that feels indulgent without being heavy.
Ingredients
Raspberry Piña Colada Base
- 1 cup frozen raspberries
- 1 cup pineapple juice chilled
- 1/2 cup coconut cream thick, canned coconut cream
- 1 cup crushed ice
- 1 tablespoon simple syrup optional, to taste
Instructions
- Add the pineapple juice and coconut cream to a blender.
- Add the frozen raspberries, crushed ice, and simple syrup if using.
- Blend on high for 30–60 seconds until completely smooth and creamy.
- Taste and adjust sweetness or thickness as needed by adding more juice or frozen fruit.
- Pour into chilled glasses and serve immediately.
Notes
This recipe is written as a non-alcoholic raspberry piña colada. If you prefer a cocktail-style version, you can replace up to 1/2 cup of pineapple juice with coconut water for balance, or serve with a separate optional rum addition on the side for guests who choose to include it.
For best texture, always adjust thickness with frozen fruit before adding extra ice. Coconut cream is essential for a rich, creamy result.