Tropicolada Recipe

Prepare fruit and equipment

If using fresh pineapple or mango, cut into chunks and freeze for at least 1–2 hours for a thicker texture. Slice banana and freeze if desired. Chill serving glasses in the freezer for 10–15 minutes.

Combine base ingredients

In a high-speed blender add 1 cup fresh pineapple chunks, 1 sliced frozen banana, and 3 cups frozen mango chunks.

Add liquids

Pour in 120 ml pineapple juice, 60 ml coconut cream, and 90 ml light rum (use mango-flavored rum if available). Add 1 cup crushed ice to help chill and thicken the drink.

Optional sweetness and brightness

If you prefer a sweeter cocktail, add 1 tablespoon simple syrup or agave. For a touch of acidity to balance the richness, add 1/2 tablespoon fresh lime juice.

Blend until smooth

Secure the lid and blend on high for 45–75 seconds, stopping to scrape down the sides once if needed, until the mixture is completely smooth and pourable but thick (like a slushy). If too thick, add 1–2 tablespoons pineapple juice; if too thin, add a few more frozen mango chunks or ice and re-blend.

Pour the Tropicolada into the chilled glasses, filling to the rim.

Garnish each glass with a pineapple wedge and a banana slice on the rim, sprinkle 1 teaspoon toasted coconut flakes over the top, and add a cocktail umbrella if desired.

Serve immediately with a straw and enjoy responsibly. Recipe yields approximately 2 servings.