In your blender, combine 2 oz of coconut rum, 1/2 cup of pineapple juice, 2 tablespoons of coconut cream, and 1/2 oz of grenadine. Add a generous amount of ice — about 1 to 1 1/2 cups works well for a thick, slushy consistency.

Blend everything on high speed for about 30–45 seconds, or until the mixture is creamy and completely smooth. You’re looking for a thick, icy texture that holds its shape when poured.

Pour the beautifully pink, frosty drink into a tall glass. Garnish with a fresh pineapple slice on the rim and a cherry on top to capture that festive, tropical vibe.

Serve your Pink Flamingo Pina Colada right away while it’s still icy cold. Give it a gentle stir if needed to swirl the colors beautifully before sipping.