Place your chosen glass in the freezer for about 5 to 10 minutes to get it nicely chilled and frosty.
If you want to add extra flair, coat the rim of the glass with toasted coconut or dip it in honey, then roll it in crushed freeze-dried raspberries for a colorful touch.
Add frozen raspberries, chilled pineapple juice, creamy coconut cream, white rum if you like, and crushed ice into a blender.
Blend everything until you get a smooth and creamy consistency that’s thick enough to hold your garnish but thin enough to enjoy through a straw.
Give your drink a taste test and if you’d like it sweeter, stir in a teaspoon of honey or simple syrup.
For more tang, squeeze in some fresh lime juice.
If the mixture is too thick, pour in some extra pineapple juice to make it easier to drink.
Pour the blended mixture gently into your cold glass.
Finish off by topping it with whipped cream, a fresh raspberry, a pineapple wedge, or sprinkle some shredded coconut on top to create that beachy vibe.
If you prefer a non-alcoholic version, just leave out the rum—it stays vibrant and tropical without it.
For a stunning visual, try blending raspberries separately from the coconut-pineapple mix and layer them for a layered, sunset swirl effect.
To make it extra creamy, add half a frozen banana or a scoop of vanilla yogurt into the blend.
Feel free to switch out raspberries for strawberries or blueberries to mix up your fruity colada twist.
