Layered Berry Pina Colada
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This Layered Berry Pina Colada recipe is creamy and smooth with strawberries, blueberries, coconut, and pineapple flavors for a refreshing tropical rum drink. Step up your pina colada game with this refreshing summer cocktail that is like a liquid vacation in your own backyard.
Check out the Tropical Pina Colada Recipes page for ever more pineapple and coconut inspired recipes!
I had a hard time deciding what to call this cocktail! I did not take the time to get exact layers by freezing between each one, but technically it is not a lava flow pina colada…they are made with bananas, not blueberries.
Whatever you want to call it, it is a berrylicious rum spiked cocktail that is perfect for hot summer days and patriotic celebrations!!
Patriotic Pina Colada ingredients:
- frozen strawberries and blueberries.
- Bacardi silver rum.
- canned coconut milk, can shaken well to combine.
- Coco Lopez sweetened cream of coconut which you can find in the alcohol section of your local grocery store, or on Amazon.
- pineapple juice, canned or fresh squeezed.
- whipped cream and fresh berries to garnish.
- ice cubes and a high powered blender that can crush ice.
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How to make a Layered Berry Pina Colada
We are going to make each layer separately, so have ALL ingredients ready to go!
Place the frozen strawberries, rum, and pineapple juice into the blender.
Puree until smooth but still very thick and frozen. Divide the mixture between two pina colada glasses. For more defined layers, place the glasses in the freezer for 15 minutes to set.
Rinse out the blender, then and add the coconut milk, cream of coconut, pineapple juice, and rum. Puree until smooth but still very thick and frozen.
Pour the white mixture over the back of a spoon to keep the colors from mixing. Return the glasses to the freezer.
Rinse out the blender, then and add the frozen blueberries, pineapple juice, and rum. Puree until smooth but still very thick and frozen.
Pour the blueberry mixture over the back of a spoon over the white mixture.
I used a tablespoon to push the blue mixture down into the white mixture to give it more of a free-flow kinda look.
Top with a dollop of whipped cream and garnish with fresh blueberries and a strawberry. Serve immediately.
Sip each layer separately, or mix them together in a swirl pattern with a straw to enjoy all of the flavors together.
Recipe Notes & Tips
- For best results, use a really good blender that can crush ice!
- Cream of coconut is a thick, heavily sweetened, processed coconut milk product that resembles condensed milk. It is originally produced by the Puerto Rican company Coco López and can be found in the liquor department in most grocery stores.
- Canned coconut milk is unsweetened, full-fat and is very thick.
Tools used to create this recipe:
- Ninja Blender – this is the newer version, so it looks different than mine.
- Poco Grande Glasses – you can also use traditional hurricane glasses.
- Coco Lopez cream of coconut
- Canned coconut milk
- Navy blue paper straws
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Additional frozen cocktail recipes:
- Traditional Pina Colada – the original recipe
- Strawberry Daiquiri
- Blueberry Margaritas
- Peach Margaritas
- Berry Wine Smoothie
- Banana Daiquiri
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Enjoy!!
Layered Berry Pina Colada
Equipment
Ingredients
Strawberry Layer
- .75 cup frozen strawberries about 5
- 1 ounce pineapple juice
- 0.5 ounce Bacardi silver rum
Coconut Layer
- 4 ounces pineapple juice
- 3 ounces canned coconut milk
- 1 ounce cream of coconut Coco Lopez
- 1 ounce Bacardi silver rum
- 1 cup ice cubes
Blueberry Layer
- .75 cup frozen blueberries
- 1 ounce pineapple juice
- 0.5 ounce Bacardi silver rum
Garnish
- whipped cream
- fresh berries
Instructions
- Place the frozen strawberries, rum, and pineapple juice into the blender. Puree until smooth but still very thick and frozen.
- Divide mixture between two pina colada glasses. For more defined layers, place the glasses in the freezer for 15 minutes to set.
- Rinse out the blender, then and add the coconut milk, cream of coconut, pineapple juice, and rum. Puree until smooth but still very thick and frozen.
- Pour the white mixture over the back of a spoon to keep the colors from mixing. Return the glasses to the freezer.
- Rinse out the blender, then and add the frozen blueberries, pineapple juice, and rum. Puree until smooth but still very thick and frozen.
- Pour the blueberry mixture over the back of a spoon over the white mixture.
- Top with a dollop of whipped cream and garnish with fresh blueberries and a strawberry. Serve immediately.
Notes
- For best results, use a really good blender that can crush ice!
- Cream of coconut is a thick, heavily sweetened, processed coconut milk product that resembles condensed milk. It is originally produced by the Puerto Rican company Coco López and can be found in the liquor department in most grocery stores.
- Canned coconut milk is unsweetened, full-fat and is very thick.
- I used a tablespoon to push the blue mixture down into the white mixture to give it more of a free-flow kinda look.
