Strawberry Piña Colada With Malibu Frosting

Sunshine was pouring through the window, and my playlist was shuffling through tropical beach tunes. I wasn’t on vacation—just in my kitchen, barefoot, with a wild craving for something fruity, creamy, and a little bit rebellious.

That’s when I grabbed a pint of strawberries and thought, “Why not give them the tropical escape they deserve?” I had pineapple juice chilling in the fridge, a can of coconut cream tucked in the back of the pantry, and just enough Malibu left in the bottle to make things interesting.

Blending those ingredients felt like painting with flavor—strawberries turning the mix a luscious pink, coconut cream bringing in that dreamy silkiness, and a splash of white rum to kick things up a notch. But what made this day special wasn’t just the drink. It was the frosting. Yes, frosting.

I wanted something more than a garnish. I whipped up a Malibu-infused buttercream so fluffy, it could’ve floated off the spoon. I served it on the side like a tropical dip, and honestly, I surprised myself with how addicting it turned out.

This recipe became my instant mood-lifter. It’s part cocktail, part dessert, and entirely irresistible. Great for brunches, poolside hangouts, or just turning your Tuesday into a mini escape. Let me walk you through the full tropical experience—from the icy blend to the pillowy frosting.

Short Description

A refreshing and creamy Strawberry Piña Colada blended with strawberries, coconut cream, and rum, topped with (or dipped in) a dreamy Malibu frosting for a tropical dessert cocktail twist.

Key Ingredients

For the Strawberry Piña Colada:

• 1 cup fresh strawberries, hulled and sliced
• 1 cup pineapple juice
• 1 cup coconut cream
• 1/2 cup white rum (or coconut rum for a sweeter flavor)
• 1 tablespoon fresh lime juice
• 1 cup ice cubes
• Fresh strawberries and pineapple slices for garnish

For the Malibu Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons Malibu rum (or coconut rum)
• 1 tablespoon coconut cream
• 1 teaspoon vanilla extract
• Pinch of salt

Tools Needed

• Blender
• Electric hand mixer or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Serving glasses

Cooking Instructions

Step 1: Blend the Piña Colada Base
In a blender, combine sliced strawberries, pineapple juice, coconut cream, white rum, lime juice, and ice cubes. Blend on high until the mixture becomes creamy and smooth.

Step 2: Adjust Texture and Flavor
Check the consistency—if it’s too thick, blend in a splash of pineapple juice. Taste it. Want more sweetness? Toss in a few more strawberries or a dash of simple syrup.

Step 3: Garnish and Serve the Drink
Pour the strawberry piña colada into chilled glasses. Garnish each glass with a slice of pineapple and a whole strawberry for that island-style charm.

Step 4: Make the Malibu Frosting
In a mixing bowl, beat softened butter until creamy and pale. Gradually add powdered sugar, mixing on low until fully incorporated.

Step 5: Add the Flavor Boosters
Pour in Malibu rum, coconut cream, vanilla extract, and a pinch of salt. Beat on medium speed until the frosting turns light, airy, and spreadable. If it feels too thick, add a teaspoon more coconut cream until smooth.

Why You’ll Love This Recipe

– Refreshingly creamy and tropical

– No baking required

– Versatile—cocktail + dessert combo

– Crowd-pleaser for brunches, BBQs, and beachy get-togethers

– Can be made alcohol-free

– The frosting doubles as a dip or cupcake topping

Mistakes to Avoid & Solutions

Using frozen strawberries without adjusting liquid
Frozen berries release extra water—reduce pineapple juice by 2–3 tablespoons or skip the ice to prevent a watery drink.

Over-mixing the frosting
Frosting can turn too runny if overbeaten, especially in warm kitchens. If this happens, chill it in the fridge for 10–15 minutes to firm it up.

Using sweetened coconut cream
Some brands are pre-sweetened and can overpower the drink. Always taste first. Opt for unsweetened or adjust other ingredients accordingly.

Adding rum too early in frosting
Rum can break down butter if added too soon. Always beat the butter and sugar together first, then slowly add rum while mixing.

Not chilling your glassware
Warm glasses melt the drink too quickly. Pop them in the freezer for 10 minutes before pouring for a better experience.

Serving and Pairing Suggestions

– Serve in chilled hurricane or tiki glasses

– Add cocktail umbrellas or skewered fruit for presentation

– Perfect as a fun pre-dessert cocktail or served with mini cupcakes frosted with Malibu buttercream

– Pair with grilled pineapple skewers or shrimp tacos for a complete tropical menu

– Great for buffet setups or plated as a dessert cocktail

Storage and Reheating Tips

Strawberry Piña Colada:

Store leftovers in a mason jar in the fridge for up to 24 hours. Shake well before serving.

Freeze in popsicle molds for boozy tropical pops.

Malibu Frosting:

Keep in an airtight container in the fridge for up to 5 days.

Let it sit at room temperature for 15–20 minutes and re-whip before serving to restore its fluffiness.

Avoid microwaving—it may split the butter and ruin the texture.

FAQs

1. Can I make this drink alcohol-free?
Yes! Just skip the rum and add extra pineapple juice or coconut water. You’ll still get all the tropical flavors without the buzz.

2. Can I use frozen strawberries instead of fresh?
Absolutely. Just make sure to slightly reduce the amount of ice or pineapple juice to balance the water content.

3. How do I make the frosting pipeable for cupcakes?
Use less coconut cream and beat the frosting longer for a firmer texture. Chill it before piping if needed.

4. What if I don’t have Malibu?
Use any coconut-flavored rum, or replace it with rum extract and more coconut cream for a non-alcoholic version.

5. Can I double the recipe for a party?
Yes, both the drink and frosting can be scaled up easily. Just blend in batches to avoid overloading your blender.

Tips & Tricks

– Always taste before serving—personal preference matters with sweetness and rum.

– Chill your ingredients before blending for an extra cold, creamy result.

– For a slushier texture, add more ice and blend longer.

– A dash of sea salt in the frosting deepens the coconut flavor.

– Pipe the frosting onto cookies or crackers for a fun, boozy twist.

Recipe Variations

Mango Piña Colada with Passionfruit Frosting

Swap strawberries for 1 cup fresh mango chunks.

Replace lime juice with a splash of orange juice.

For the frosting, swap Malibu with passionfruit liqueur or juice concentrate.

Strawberry Banana Colada with Honey Cream

Replace 1/2 cup strawberries with ripe banana slices.

Reduce pineapple juice slightly.

Make a frosting with whipped cream cheese, a drizzle of honey, and vanilla for a milder pairing.

Berry Tropical Smoothie (Non-Alcoholic)

Use mixed berries instead of strawberries.

Omit alcohol entirely and use coconut water + pineapple juice.

Add a scoop of vanilla protein powder for a nutritious boost.

Piña Colada Cupcake Toppers

Use the Malibu frosting as a topper for pineapple cupcakes.

Drizzle with strawberry syrup for a fruity swirl.

Garnish with toasted coconut flakes or mini drink umbrellas.

Final Thoughts

This Strawberry Piña Colada with Malibu Frosting was a blend of spontaneity, color, and just the right amount of indulgence. The creamy drink cools you down while the fluffy frosting adds a surprising twist that takes it from cocktail hour to dessert time in one sip.

It’s not about being fancy—it’s about letting your senses escape, even for just a moment. Whether you’re celebrating something or just need a mini getaway, this recipe brings the island vibe straight to your glass. Honestly, I’ll be revisiting this combo every time I crave something bright, boozy, and blissfully sweet.

Let your blender lead the way—you might end up discovering your new favorite tropical treat.