Raspberry Piña Colada Frost (Print-Friendly Version)
Frozen raspberries, pineapple juice, and coconut cream combine for a cool, vibrant tropical blend.
# Ingredients List:
→ Main Ingredients
01 -
240 ml pineapple juice
02 -
120 ml coconut cream
03 -
120 ml white rum or coconut water
04 -
150 g frozen raspberries, plus extra for garnish
05 -
1 cup (approx. 120 g) crushed ice
06 -
15 ml simple syrup, optional, to taste
# How to Make It:
01 -
Place a tall glass or tiki mug in the freezer for 5–10 minutes to chill. Gather a blender and a straw.
02 -
Add pineapple juice, coconut cream, and white rum or coconut water to the blender.
03 -
Add the frozen raspberries, crushed ice, and simple syrup to the blender.
04 -
Secure the blender lid. Blend on high for 30–60 seconds until mixture is completely smooth and creamy.
05 -
If the mixture is too thick, add a splash of pineapple juice. If too thin, add more ice or raspberries. Taste and adjust sweetness or tang with additional simple syrup or coconut cream if necessary.
06 -
Pour the blended mixture into the chilled glass.
07 -
Garnish with extra raspberries, a pineapple wedge, and optionally a sprinkle of shredded coconut or whipped cream.
# Extra Tips:
01 -
Use chilled coconut cream for easier scooping and a creamier texture.
02 -
Opt for freshly squeezed pineapple juice to enhance tropical flavor.
03 -
Substitute other berries for raspberries to create unique variations.