Go Back

Raspberry Colada Twist

A refreshing, dual-layered frozen cocktail featuring a tart raspberry slush swirled with a creamy coconut pineapple piña colada base. Perfect for summer sipping!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 glasses
Course: Cocktail, Drinks
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Layer
  • 2 cups frozen raspberries
  • 2 oz white rum optional
  • 1 tbsp lime juice freshly squeezed
  • 1 tbsp simple syrup optional, to taste
  • 1 cup ice
Colada Layer
  • 2 cups frozen pineapple chunks
  • 3 oz cream of coconut like Coco Lopez
  • 4 oz pineapple juice
  • 2 oz white rum or coconut rum
  • 1 cup ice
Garnish
  • 4-6 fresh raspberries
  • 2 pineapple wedges
  • whipped cream optional

Equipment

  • Blender
  • Tall Glasses
  • Measuring Cups
  • Knife

Method
 

  1. Place serving glasses in the freezer to chill for 10 minutes.
  2. In a blender, combine frozen pineapple, cream of coconut, pineapple juice, rum, and ice. Blend until smooth. Transfer to a pitcher and keep in freezer.
  3. Rinse blender pitcher.
  4. Add frozen raspberries, rum, lime juice, sweetener, and ice to blender. Blend until slushy consistency.
  5. Pour the white colada mixture and pink raspberry mixture alternately into glasses to create layers or a swirl effect.
  6. Garnish with fresh raspberries and a pineapple wedge on the rim. Serve immediately.

Notes

For a mocktail version, simply omit the rum and add a splash of coconut water or extra juice to help the blending process.