Description
A layered tropical cocktail with a creamy piña colada base and a sweet strawberry puree “lava flow.” Perfect for a refreshing treat!
Ingredients
Scale
- 1 pound fresh strawberries, hulled
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- 4 ounces pineapple juice
- 2 ounces white rum (optional, for an adult version)
- 1 tablespoon cream of coconut
- 1/2 teaspoon coconut extract (optional, for enhanced coconut flavor)
- Fresh strawberry slices
- Pineapple wedges
- Whipped cream
- Maraschino cherries
- Approximately 4 cups of ice cubes
Instructions
- Wash and hull the strawberries.
- In a blender or food processor, combine strawberries, sugar, and lemon juice.
- Blend until completely smooth.
- (Optional) Strain through a fine-mesh sieve for an extra smooth puree.
- Chill in the refrigerator for at least 30 minutes.
- Carefully scoop out the thick coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind.
- In a blender, combine coconut cream, pineapple juice, white rum (if using), cream of coconut, and coconut extract (if using).
- Blend until smooth and creamy.
- (Optional) Chill in the refrigerator for up to a few hours.
- Fill a tall glass with ice cubes.
- Slowly pour the Piña Colada base into the glass, filling it about two-thirds full.
- Gently pour the chilled strawberry puree over the top of the Piña Colada base.
- (Optional) Use a spoon or straw to gently swirl the strawberry puree into the Piña Colada base for a more dramatic effect.
- (Optional) Garnish with fresh strawberry slices, pineapple wedges, whipped cream, and maraschino cherries.
- Serve immediately.
Notes
- Adjust sweetness to your liking by adding more sugar to the strawberry puree or more cream of coconut to the Piña Colada base.
- For a non-alcoholic version, omit the white rum.
- If fresh strawberries aren’t available, use frozen strawberries (thawed slightly).
- Make sure the strawberry puree is well chilled to achieve the best “lava flow” effect.
- You can prepare the strawberry puree and Piña Colada base ahead of time and store them in the refrigerator.
- Consider rimming the glass with shredded coconut or sugar for an extra touch of elegance.
- If your strawberry puree is too thin, you can thicken it by adding a small amount of cornstarch or arrowroot powder.
- If your Piña Colada base is too watery, it’s likely because your coconut milk didn’t separate properly.
- If the layers are blending together too quickly, make sure both the strawberry puree and the Piña Colada base are well chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes