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Pink Flamingo Pina Colada

A refreshing, frozen tropical cocktail featuring coconut rum, pineapple, and a splash of grenadine for a beautiful pink hue.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 glasses
Course: Cocktail, Drinks
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 4 oz Coconut rum Malibu or similar
  • 4 oz Pineapple juice chilled
  • 2 oz Coconut cream Coco Lopez or similar
  • 1 tbsp Grenadine adjust for color
  • 2 cups Ice crushed preferred
Garnish
  • 2 wedges Fresh pineapple
  • 2 whole Maraschino cherries

Equipment

  • Blender
  • Hurricane glasses
  • Jigger

Method
 

  1. Place two hurricane glasses in the freezer to chill for at least 10 minutes.
  2. In a blender, combine the coconut rum, pineapple juice, coconut cream, and grenadine.
  3. Add the ice to the blender. Start with 2 cups and add more if a thicker consistency is desired.
  4. Blend on high speed until completely smooth and frosty, ensuring no large ice chunks remain.
  5. Pour the mixture into the chilled glasses.
  6. Garnish each glass with a pineapple wedge and a maraschino cherry. Serve immediately.

Notes

For a virgin version, omit the rum and add a splash of coconut milk or water.