This Layered Berry Pina Colada recipe is creamy and smooth with strawberries, blueberries, coconut, and pineapple flavors for a refreshing tropical rum drink.
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.