Strawberry Colada Recipe

Prepare fruit

Hull and halve the fresh strawberries. If using fresh pineapple, core and cut into chunks. Measure 1 cup each of strawberries and pineapple and place them in a blender.

If you prefer a smoother texture, let very ripe strawberries macerate with 1 teaspoon simple syrup for 5–10 minutes before blending to release juices and intensify flavor.

Add 1/2 cup coconut cream and 1/2 cup coconut milk to the blender with the fruit. Pour in 2 tablespoons white rum if using and 1 tablespoon fresh lime juice.

Taste and add simple syrup as needed. Start with 1 teaspoon and increase up to 1 tablespoon if you want it sweeter. Remember coconut cream is sweet; adjust accordingly.

Add 1 cup of ice cubes to the blender. Secure the lid and blend on high until the mixture is completely smooth and has a thick, pourable consistency, about 30–60 seconds depending on blender power.

If the mixture is too thin, add a few more ice cubes and blend again. If too thick, add 1–2 tablespoons coconut milk or water and pulse to reach desired consistency.

Pour the Strawberry Colada into chilled glasses. Garnish each glass with a strawberry slice or pineapple wedge and sprinkle a small pinch of toasted coconut flakes on top if desired.

Serve immediately with a straw. For a frozen-slush presentation, use more ice and blend longer; for a lighter, drinkable version reduce ice and increase coconut milk by 2–4 tablespoons.