Go Back

Raspberry Colada Twist

A refreshing, dual-layered frozen cocktail featuring a tart raspberry bottom and a creamy coconut-pineapple top. Perfect for summer sipping!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 glasses
Course: Cocktails, 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 or agave nectar
  • 0.5 cup ice cubes
Colada Layer
  • 2 cups frozen pineapple chunks
  • 4 oz cream of coconut sweetened (e.g., Coco Lopez)
  • 4 oz pineapple juice
  • 2 oz white rum optional
  • 1 cup ice cubes
Garnish
  • 6 fresh raspberries
  • 2 pineapple wedges

Equipment

  • Blender
  • Measuring Cups
  • Glasses

Method
 

  1. Chill two tall glasses in the freezer for 10 minutes.
  2. In a blender, combine frozen raspberries, lime juice, simple syrup, 2 oz rum (if using), and 0.5 cup ice. Blend until smooth and slushy.
  3. Pour the raspberry mixture into the bottom half of the chilled glasses. Return glasses to freezer if the mixture is melting.
  4. Rinse the blender thoroughly.
  5. Add frozen pineapple, cream of coconut, pineapple juice, remaining 2 oz rum (if using), and 1 cup ice to the blender. Blend until creamy and white.
  6. Gently spoon the colada mixture over the raspberry layer to create a two-tone effect.
  7. Top with fresh raspberries and a pineapple wedge. Serve immediately with a straw.

Notes

For a non-alcoholic mocktail, simply replace the rum with a splash of water or extra fruit juice.