The heat that day was ruthless. I was standing on our back porch with a basket of overripe strawberries from a local market run that got a little out of hand (two pounds for five bucks? I couldn’t not).
My kids were ankle-deep in a water balloon war, my husband manning the grill, and all I could think about was needing something cold, fruity, and creamy—fast. I didn’t want just a smoothie, and a regular cocktail felt too predictable. I wanted something that screamed vacation but didn’t involve hours of prep or fancy mixers.
That’s how my first Strawberry Colada came to life—completely on impulse and with what I had on hand. And let me tell you, it stopped time for a second. One sip of that icy, creamy drink, and I swear I could hear steel drums playing in the distance. It was so refreshing, so lush, so… tropical. And now? It’s become my warm-weather go-to—especially when I need a mini escape in a glass.
Over the next few weeks, I refined it a bit. The coconut cubes were a game-changer. Freezing the creamy base gave the drink a thick, velvety texture—like a cross between a daiquiri and a milkshake. It’s been a hit at every summer gathering since, and now I have to make a double batch if we’re having company. And hey, when something this good is this easy? You’ll keep coming back to it too.
Short Description
A Strawberry Colada is a tropical frozen drink made with creamy coconut, pineapple juice, coconut rum, and sweet strawberries. Blended until silky-smooth, it’s like sipping sunshine from a glass—perfect for warm days or anytime you want to feel like you’re on vacation.
Key Ingredients
- 3¾ cups unsweetened coconut cream
- ½ cup sweetened coconut cream
- ⅓ cup pineapple juice
- 6 oz coconut-flavored rum
- 2 cups fresh strawberries, hulled and quartered
Tools Needed
- Blender (high-speed preferred)
- Ice cube trays
- Measuring cups
- Chilled cocktail glasses
- Paring knife (for garnish)
Cooking Instructions
Step 1: Blend the Coconut Creams
Combine the unsweetened and sweetened coconut creams in a blender. Blend on high until the mixture is completely smooth and cohesive. You should have a silky, thick coconut base—don’t skip blending, or it won’t freeze evenly.
Step 2: Freeze into Cubes
Pour the blended coconut mixture into ice cube trays and freeze for at least 4–6 hours, or overnight for best texture. The cubes should be fully solid—this helps create that creamy frozen consistency when blended later.
Step 3: Make the Drink
Pop the frozen coconut cubes into a clean blender. Add the pineapple juice, coconut rum, and quartered strawberries. Blend on high until smooth and velvety—about 1 minute. The mixture should be thick enough to spoon but still pourable.
Step 4: Serve & Enjoy
Pour into chilled glasses and garnish with a fresh strawberry or a pineapple wedge. Serve immediately and sip slowly—it’s a little tropical vacation in a cup.
Why You’ll Love This Recipe
- Tastes like summer in a glass
- No need for store-bought mixers
- Naturally thick and creamy from coconut cubes
- Customizable for mocktail versions
- Perfect for parties, barbecues, or solo relaxing
Mistakes to Avoid & Solutions
Mistake 1: Using only sweetened coconut cream
The drink ends up too sweet and syrupy.
Solution: Balance it with unsweetened coconut cream as instructed. The sweetened version is just there to round out the flavor.
Mistake 2: Not freezing the coconut mix long enough
Your drink will turn into a runny mess.
Solution: Freeze the cubes overnight for best texture, and don’t rush the process.
Mistake 3: Over-blending
It can get too liquidy.
Solution: Blend just until smooth. If it’s too thin, add a few ice cubes and pulse.
Mistake 4: Using underripe strawberries
You’ll lose the natural sweetness.
Solution: Go for ripe, juicy berries—or use frozen strawberries in a pinch for extra chill.
Mistake 5: Adding all ingredients before freezing
Alcohol doesn’t freeze well.
Solution: Freeze only the coconut base, then add rum and fruit at blending.
Serving and Pairing Suggestions
This Strawberry Colada is best served in a frosty hurricane glass or mason jar, garnished with a slice of strawberry or pineapple and maybe a tiny paper umbrella for fun. Great as a welcome drink at summer cookouts, beach-themed parties, or lazy Sunday brunches.
Pair it with:
– Grilled shrimp skewers
– Tropical fruit salad
– Coconut-lime chicken
– Spicy tortilla chips with mango salsa
Serve buffet-style for casual gatherings or go plated for a cute date-night setup.
Storage and Reheating Tips
Storage: Store leftover blended colada in a sealed container in the freezer for up to 3 days.
Reheating: Don’t! This one isn’t meant to be reheated. Just re-blend with a splash of juice or rum to bring it back to life.
Tip: Freeze extra coconut cubes for spontaneous coladas on demand.
FAQs
1. Can I make this without alcohol?
Absolutely! Just skip the rum and add a splash more pineapple juice or coconut water. Still delicious and perfect for kids or non-drinkers.
2. Can I use frozen strawberries instead of fresh?
Yes, and it actually makes the drink colder and thicker. Just reduce the coconut cubes slightly if it gets too slushy.
3. What’s the best rum to use?
Coconut-flavored rum like Malibu works best, but white rum or spiced rum are tasty too. Adjust to taste.
4. Can I make this in advance for a party?
Yes! Blend everything but the rum, freeze in an airtight container, then re-blend with rum when ready to serve.
5. I don’t have ice cube trays—what now?
Freeze the coconut mix in a shallow baking dish, then break it into chunks before blending.
Tips & Tricks
Freeze the glasses 15 minutes before serving for that frosted look.
Add a squeeze of lime juice to brighten the flavors.
Toss in a few mint leaves for a subtle freshness.
Use a high-powered blender for that ultra-smooth finish.
Batch-blend the base and keep it in the freezer for surprise guests or self-care sips.
Recipe Variations
Strawberry Banana Colada
Add 1 frozen banana to the blender for a creamier twist with natural sweetness.
Berry Coconut Mocktail
Skip the rum and add ¼ cup coconut water and a handful of frozen mixed berries. A kid-friendly, antioxidant-rich treat.
Spiked Pineapple-Strawberry Colada
Swap half the strawberries with frozen pineapple chunks and use dark rum for a deeper, richer profile.
Creamy Mango Colada
Replace strawberries with 1½ cups fresh or frozen mango chunks. Use a touch of lime juice and reduce the sweetened cream slightly.
Chili-Lime Strawberry Colada
Add a pinch of chili powder and a dash of lime zest for a spicy-sour surprise. Rim the glass with Tajín for flair.
Final Thoughts
For me, this Strawberry Colada became more than a quick blend of fruit and cream—it became part of how I celebrate slower moments. The kind you want to savor. It reminds me of laughter, porch swings, and those lazy golden-hour evenings we all wish would last just a little longer.
It’s a small luxury with a simple prep. And trust me—once you make it, you’ll never settle for a store-bought frozen cocktail again. So here’s to frozen glasses, fresh berries, and making life just a little more delicious—one creamy sip at a time.
Strawberry Colada
Ingredients
- 3¾ cups unsweetened coconut cream
- ½ cup sweetened coconut cream
- ⅓ cup pineapple juice
- 6 oz coconut-flavored rum
- 2 cups fresh strawberries hulled and quartered
Instructions
- Add both coconut creams to a blender and blend until smooth and creamy. This step ensures an even freeze and silky texture.
- Pour the mixture into ice cube trays and freeze for 4–6 hours, or overnight, until fully solid.
- Add frozen coconut cubes, pineapple juice, rum, and strawberries to a blender. Blend until thick, smooth, and pourable.
- Pour into chilled glasses, garnish with fruit, and enjoy immediately.
