A few summers back, my grandkids set up a tiny “tiki bar” in the corner of our backyard. They taped hand-drawn pineapple cutouts to the fence and offered me juice in plastic cups with bendy straws. It was innocent, colorful, and pure fun. That afternoon sparked something—so I went inside and started tinkering in the kitchen, determined to create something that tasted as bright and sweet as their imaginations.
After a few experiments with coconut cream and fresh fruit, I landed on this Strawberry Colada. One sip, and I felt like I’d been whisked off to a hammock beneath the palms. I may be 64 now and more comfortable in an apron than on a beach towel, but this drink makes me feel just as free-spirited as I did at 24.
It’s creamy, fruity, and kissed with coconut-flavored rum—perfect for porch sipping or backyard parties. Best of all, it uses a clever little trick: frozen coconut cubes. They give the drink a thick, frosty texture without watering it down like regular ice would.
This colada has since become my signature summer cooler. And every time I make it, I think of my little bartenders in the backyard—now much taller, but just as fun.
Short Description
A tropical, creamy frozen drink made with coconut cream, strawberries, pineapple juice, and a splash of coconut-flavored rum. Thick, smooth, and refreshing—like summer in a glass.
Key Ingredients
- 3¾ cups unsweetened coconut cream
- ½ cup sweetened coconut cream
- ⅓ cup pineapple juice
- 6 oz coconut-flavored rum
- 2 cups fresh strawberries, hulled and quartered
Tools Needed
- Blender
- Ice cube trays
- Measuring cups
- Paring knife
- Chilled serving glasses
Cooking Instructions
Step 1: Blend the Coconut Creams
In a blender, combine the unsweetened and sweetened coconut creams. Blend until smooth and fully emulsified, about 30–45 seconds. The mixture should be creamy and pourable.
Step 2: Freeze into Cubes
Pour the blended coconut mixture into standard ice cube trays. Freeze for at least 4–6 hours, or overnight, until solid. These coconut cubes create the drink’s luscious texture.
Step 3: Make the Drink
Once frozen, pop the coconut cubes into the blender. Add the pineapple juice, coconut-flavored rum, and fresh strawberries. Blend on high until the mixture is smooth and thick, about 1–2 minutes. The drink should be velvety with no chunks.
Step 4: Serve & Enjoy
Pour into chilled glasses. Garnish with a fresh strawberry or a slice of pineapple for flair. Serve immediately and enjoy the escape.
Why You’ll Love This Recipe
– Tastes like a tropical getaway in a glass
– No need for added ice—coconut cubes do the trick
– Naturally sweetened by fruit and cream
– Quick and easy to make with minimal ingredients
– Great for entertaining or relaxing solo
– Can be made alcohol-free for all ages
– Gluten-free and dairy-free
Mistakes to Avoid & Solutions
1. Using watery coconut milk instead of cream
Solution: Make sure you use thick, unsweetened coconut cream, not coconut milk. The texture and richness rely on it.
2. Not freezing long enough
Solution: Coconut cubes must be completely solid. Freeze overnight for best results and plan ahead.
3. Overloading the blender
Solution: Blend in batches if your blender is smaller. Too much at once can create uneven texture or burn out the motor.
4. Skipping the sweetened coconut cream
Solution: That little bit of sweetened cream balances the tang of strawberries and sharpness of the rum. Don’t omit it unless adjusting for dietary needs.
5. Adding regular ice
Solution: Avoid ice—it dilutes the drink. Stick to frozen coconut cubes for a thick, creamy consistency.
Serving and Pairing Suggestions
Serve this colada chilled in cocktail or highball glasses with fruit garnishes. It’s ideal for:
– Backyard BBQs
– Pool parties
– Brunch spreads
– Tiki nights or beach-themed dinners
Pair with light summer bites like:
– Grilled shrimp skewers
– Fresh mango salsa with chips
– Tropical fruit salad
– Coconut-lime chicken
For non-alcoholic pairings, try it alongside pineapple mocktails or iced hibiscus tea.
Storage and Reheating Tips
Storing Leftover Coconut Cubes: Keep any extra frozen coconut mixture cubes in a sealed freezer bag for up to 2 weeks.
Leftover Colada (blended): Transfer to an airtight container and freeze. Blend again briefly before serving to refresh the texture.
Prepping Ahead: You can make the coconut cubes in advance and store them frozen until ready to blend with fruit and rum.
Do Not Store Fully Assembled Drink in Fridge: The texture will separate and lose its frosty consistency. Always freeze and reblend if making ahead.
FAQs
1. Can I make this non-alcoholic?
Absolutely! Just skip the rum and add a splash more pineapple juice or a hint of coconut water.
2. What’s the difference between coconut milk and coconut cream?
Coconut cream is much thicker and richer. Coconut milk is diluted and won’t give the same creamy result.
3. Can I use frozen strawberries?
Yes, but let them thaw slightly before blending to help the blender along. You may also need a bit more juice to loosen the mix.
4. I don’t have sweetened coconut cream. What can I substitute?
You can mix ½ cup of unsweetened coconut cream with 1 tablespoon of maple syrup or agave for a similar effect.
5. Will it work with other fruit?
Yes! Mango, pineapple, or peach all blend beautifully. See the variations section for full instructions.
Tips & Tricks
Chill your serving glasses in the freezer 10 minutes before pouring for extra frostiness.
Use a high-speed blender for the smoothest texture.
Want a creamier drink? Add a splash of coconut milk during blending.
Garnish with toasted coconut flakes for a pretty presentation.
Freeze in popsicle molds for a frozen dessert version!
Recipe Variations
1. Mango Colada
Swap the strawberries for 2 cups of diced mango. Blend with the frozen coconut cubes, rum, and pineapple juice. The result is sweeter, with a sunny golden hue.
2. Pineapple-Basil Colada
Add ½ cup fresh pineapple chunks and 4 basil leaves. Blend with the coconut cubes, pineapple juice, and rum. Refreshing and slightly herbal.
3. Virgin Banana Strawberry Colada
Omit the rum. Add 1 small ripe banana along with the strawberries and juice. Sweet, thick, and family-friendly.
4. Berry Breeze Colada
Use a mix of strawberries, raspberries, and blueberries (2 cups total). Add an extra tablespoon of sweetened coconut cream if your berries are tart.
Final Thoughts
Making this Strawberry Colada is like bottling up a summer breeze and pouring it into a glass. It’s lighthearted, lush, and just indulgent enough to feel like a mini vacation. I’ve served it at family cookouts, quiet evenings on the porch, and even brunches with old teacher friends who still can’t believe I finally retired.
What I love most is how simple it is—no fuss, no fancy gear, just good ingredients and a clever trick or two. It honors the flavors of the tropics while keeping things light and fresh.
If you’re craving something cool, fruity, and a little creamy—give this one a try. Let the frozen coconut cubes do their magic, and let your mind drift someplace sunny. That’s what this drink is for: slowing down, sipping slow, and savoring the sweetness in life’s little moments.
Strawberry Colada
Print ThisIngredients
- 3¾ cups unsweetened coconut cream
- ½ cup sweetened coconut cream
- ⅓ cup pineapple juice
- 6 oz coconut-flavored rum
- 2 cups fresh strawberries, hulled and quartered
Instructions
Step 1: Blend the Coconut Creams
Blend both coconut creams until smooth and creamy, about 30–45 seconds.
Step 2: Freeze into Cubes
Pour into ice cube trays and freeze 4–6 hours or overnight until solid.
Step 3: Make the Drink
Add frozen coconut cubes, pineapple juice, rum, and strawberries to a blender. Blend on high until smooth and thick.
Step 4: Serve & Enjoy
Pour into chilled glasses, garnish with fruit, and serve right away.
