Key Lime Colada Recipe

Optional rim

If you want a lime-sugar rim, lightly wet the glass rim with a cut lime wedge. Combine a small spoonful of fine sugar with a little grated lime zest on a plate, then spin the glass rim in the mixture to coat. Set the glass in the freezer or fridge to chill while you mix the cocktail.

Toast the coconut flakes if using: heat a small dry skillet over medium heat, add the flakes, and toss for 1–2 minutes until golden and fragrant. Remove and cool.

Measure and add the white rum (6 tsp) and coconut rum (2 tsp) into a blender or cocktail shaker.

Add the fresh key lime juice (1 oz), sweetened condensed milk (2 tbs), and cream of coconut (2 tbsp) to the blender/shaker.

Pour in the pineapple juice (3 oz). These proportions create the bright key-lime-coconut balance—adjust by 1/2 tbs or 1/4 oz to taste if you prefer tarter or sweeter.

Add the ice (about 1 cup). If using a blender, blend on high for 10–20 seconds until smooth and frothy. If using a shaker, add crushed ice, shake vigorously for 10–15 seconds, then strain into the prepared glass filled with fresh crushed ice and stir gently to combine.

Pour the blended or shaken mixture into the chilled prepared glass. If you used a sugar rim, keep the rim clear from spills when pouring.

Garnish with a key lime wheel or wedge on the rim. Sprinkle a pinch of toasted coconut flakes and a little lime zest over the top for aroma and contrast.

Serve immediately with a straw. Recommend tasting and, if desired, adding a touch more lime juice for brightness or 1/2 tbs more cream of coconut for sweetness and body.