Description
Frozen mango and pineapple pulp come together with cream of coconut, fresh juices, a splash of two rums and crushed ice for this summery tropical cocktail.
Ingredients
Units
Scale
- 6 oz white rum
- 4 oz dark rum
- 6 oz cream of coconut
- 4 oz pineapple juice
- 1 oz fresh lime juice
- 1 cup frozen pineapple cubes or pulp
- 1 cup frozen mango cubes or pulp
- 2-3 cups ice
- Garnishes: Dried or fresh pineapple or mango slices, Maraschino cherries, paper umbrellas, pineapple leaf
Instructions
- Place the frozen fruit, rum, pineapple juice, and cream of coconut in a blender and blend on high.
- Add handfuls of ice while the machine is running until the drink reaches a slushy, thickened smoothie consistency.
- Pour the colada into serving glasses, garnish and serve immediately.
Notes
Drink responsibly. If you are under the legal drinking age limit for your state or country, this recipe is not for you. Sorry.
- Prep Time: 5 minutes
- Category: cocktail
- Method: blending
- Cuisine: Caribbean
