Bright, fruity, and tropical, the Raspberry Colada Twist blends tangy raspberries with creamy coconut and sweet pineapple for a refreshing, velvety drink. It tastes like summer in a glass — bright berry notes, a rich coconut mouthfeel, and a juicy pineapple finish. Serve it chilled on a warm day or add a splash of rum for a relaxed, beachy cocktail.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — recipe makes 2 servings; assumes 1 tablespoon sugar added and no rum)
- Calories per serving: 520 kcal
- Protein: 3 g
- Carbohydrates: 38 g
- Fat: 41 g
- Fiber: 4 g
- Sugar: 26 g
- Sodium: 25 mg
Why Make This Raspberry Colada Twist
This Raspberry Colada Twist is an easy, showy drink with a bright, tart raspberry flavor balanced by creamy coconut and sweet pineapple. It smells tropical, looks vibrant pink, and feels silky on the tongue. It’s quick to blend, works as a refreshing non-alcoholic treat, and scales easily for parties. If you like contrast — tart fruit and rich creaminess — this recipe delivers.
How to Make Raspberry Colada Twist
You’ll simply blend fresh fruit with coconut cream and pineapple juice, then chill and garnish. The method keeps textures smooth and flavors bold. Use ripe raspberries for the best aroma and a natural tang. If you want a cocktail, add white rum at the end and blend briefly.
Ingredients:
- 1 cup fresh raspberries
- 1 cup coconut cream
- 1 cup pineapple juice
- 1–2 tablespoons sugar (optional, to taste)
- 2 cups ice
- 1–2 ounces white rum (optional)
- Fresh raspberries and pineapple slices for garnish
Directions:
Step 1: Preparation
Gather and chill your ingredients. Rinse the fresh raspberries and pat them dry. Measure the coconut cream, pineapple juice, and sugar. If you prefer a colder or slushier drink, use frozen raspberries instead of fresh.
Step 2: Mixing
In a blender, combine the fresh raspberries, coconut cream, pineapple juice, and sugar (if using). Pulse a few times to start breaking down the fruit and mix the cream in.
Step 3: Cooking
Add the ice and blend at high speed until smooth and frosty. If you want to add rum, blend in 1–2 ounces until well mixed. Taste and adjust sweetness or texture: add more pineapple juice to thin or more ice to thicken.
Step 4: Finishing
Pour the mixture into chilled glasses. Garnish with fresh raspberries and a pineapple slice. Serve chilled and enjoy!
How to Serve Raspberry Colada Twist
Serve in tall hurricane or highball glasses for a tropical look. Rim the glass with shredded coconut or sugar for extra flair. Offer paper umbrellas or a sprig of mint for color. For brunch, pair with light pastries; for an evening, serve with salty snacks or grilled skewers. For a festive touch, top one serving with a splash of sparkling water or prosecco.
How to Store Raspberry Colada Twist
- Best: Serve immediately for the freshest flavor and texture.
- Short term: If you must store, keep the blended drink in an airtight container in the refrigerator for up to 24 hours. Shake or stir before serving; texture will thin.
- Long term: Freeze the mixed base (before adding ice) in an airtight container for up to 1 month. Thaw slightly and re-blend with fresh ice when ready to serve.
- Note: Once ice has melted, the drink will be thinner and less frosty.
Expert Tips for Perfect Raspberry Colada Twist
- Use ripe raspberries for the brightest aroma and tartness. Frozen raspberries work well and reduce the need for ice.
- If coconut cream is very thick, stir it first; you can also warm the can briefly in a bowl of warm water to loosen it.
- To make the drink seedless, strain the blended mix through a fine mesh sieve, then re-chill or re-blend with ice.
- Adjust sweetness to taste. Try 1 tablespoon sugar first; swap with honey or maple syrup for a different note.
- For a lighter version, use light coconut milk or a 50/50 mix of coconut milk and coconut water.
- Blend on high speed for 30–60 seconds for a smooth, frosty texture. High-powered blenders give the creamiest result.
- If adding alcohol, add it after blending the main mixture so you can control strength and texture.
Delicious Variations
- Virgin Raspberry Colada: Omit rum and add a splash of coconut water for a lighter, hydrating version.
- Raspberry-Banana Colada: Add half a banana for extra creaminess and natural sweetness.
- Sparkling Raspberry Colada: Top each glass with a splash of prosecco or club soda for bubbles.
- Spicy Raspberry Colada: Add a small knob of fresh ginger or a pinch of cayenne for warmth.
- Frozen Pops: Pour blended mix into popsicle molds and freeze for a boozy (optional) frozen treat.
Frequently Asked Questions
-
Can I use frozen raspberries instead of fresh?
Yes. Frozen raspberries work well and help create a colder, thicker texture. Reduce the ice slightly if you use frozen fruit. -
Can I make this ahead of time for a party?
You can make the fruit-cream base ahead and refrigerate it for up to 24 hours. Add ice and re-blend just before serving to restore the frosty texture. If you prepare too early, store the base in an airtight container. -
What can I use instead of coconut cream?
For a lighter drink, use full-fat coconut milk or a 50/50 mix of coconut milk and Greek yogurt (for tang and protein). Note: calorie and texture will change. -
How much alcohol should I add?
The recipe lists 1–2 ounces white rum. For two servings, 1 ounce per serving is moderate. Add less for a milder cocktail or omit for a non-alcoholic version. -
My drink tastes too thick or too thin — how do I fix it?
Too thick: add a little pineapple juice or cold water and re-blend. Too thin: add more ice or a few frozen raspberries and blend until you reach the desired consistency. -
How do I keep seeds out of the drink?
After blending, pour the mixture through a fine mesh sieve into a bowl, pressing with a spoon to extract liquid. Re-blend the strained liquid with ice if needed. -
Is there a low-sugar option?
Yes — skip the added sugar and use ripe fruit or a small amount of a sugar substitute like stevia or erythritol. You can also use unsweetened pineapple juice and a splash of lime for brightness.
Conclusion
This Raspberry Colada Twist is a simple, tropical drink that balances tart raspberry, creamy coconut, and sweet pineapple. It’s quick to make, flexible for guests, and easy to adapt to your taste. For another take on raspberry-coconut-pineapple combinations and inspiration, check the Raspberry Colada Cocktail at Sip and Feast. Give it a try — it’s a bright, satisfying sip that’s hard not to love.
Print
Raspberry Colada Twist
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A refreshing blend of tangy raspberries, creamy coconut, and sweet pineapple, perfect for warm days or as a tropical cocktail.
Ingredients
- 1 cup fresh raspberries
- 1 cup coconut cream
- 1 cup pineapple juice
- 1–2 tablespoons sugar (optional, to taste)
- 2 cups ice
- 1–2 ounces white rum (optional)
- Fresh raspberries and pineapple slices for garnish
Instructions
- Gather and chill your ingredients. Rinse the fresh raspberries and pat them dry.
- In a blender, combine the fresh raspberries, coconut cream, pineapple juice, and sugar (if using). Pulse a few times to mix.
- Add the ice and blend at high speed until smooth and frosty. Add rum if desired and blend briefly.
- Pour into chilled glasses and garnish with fresh raspberries and pineapple slices.
Notes
Serve immediately for the best flavor and texture. Can be stored in the refrigerator for up to 24 hours, or frozen for up to 1 month before adding ice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 26g
- Sodium: 25mg
- Fat: 41g
- Saturated Fat: 36g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
