Lava Flow Recipe

Make the strawberry-pineapple purée

Place the hulled strawberries, pineapple chunks, lime juice, and sugar in a blender. Purée on high until completely smooth, about 30–45 seconds. Taste and adjust sweetness with the optional simple syrup if needed. If you prefer a very smooth texture, press the purée through a fine-mesh sieve into a bowl to remove seeds and fibrous bits, using a spatula to help push it through.

Prepare the creamy coconut layer

In a separate container, whisk the chilled coconut cream until slightly loosened and pourable (about 20–30 seconds). Stir in the vanilla vodka or 1 tablespoon light rum if using, and taste. Add the optional teaspoon simple syrup only if the coconut is not sweet enough. Keep chilled until ready to assemble.

Build the Lava Flow

If using alcohol, combine the 2 oz light rum with crushed ice in a blender and pulse once or twice just to chill (do not fully blend into slush unless desired). Pour the rum and ice into a tall chilled glass, filling it about three-quarters full. Slowly pour the coconut cream mixture into the center of the glass so it sinks and swirls, creating a pale column. Using a spoon, slowly drizzle about 1/3 to 1/2 cup of the strawberry-pineapple purée down the side of the glass so it 'flows' around and through the coconut column (this is the 'lava').

For a non-alcoholic version, skip the rum and fill the glass with crushed ice, add the coconut cream, then pour the fruit purée down the side in the same way.

Finish and garnish

Garnish with a strawberry or pineapple wedge and a mint sprig. Serve with a straw and long spoon so the guest can mix the layers if they wish. Optionally float an additional 1/2 oz white rum on top for a boozy finish.

Serve immediately while cold. Encourage stirring to combine the fruity 'lava' with the creamy center for a layered tropical experience.