Indulge in the ultimate tropical escape with this Strawberry Piña Colada with Malibu Frosting — a refreshing, fruity cocktail bursting with pineapple, coconut, and ripe strawberry flavor. Finished with a sweet Malibu rum drizzle and whipped cream topping, this slushy cocktail is a vacation in a glass—perfect for beach days, backyard barbecues, or summer parties.
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Why You’ll Love This Recipe
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Combines classic piña colada flavor with a vibrant strawberry twist
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Topped with a decadent Malibu rum frosting for an extra pop of sweetness
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Simple, quick, and impressive for guests
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Great for summer parties, beach events, or weekend treats
Ingredients Breakdown
Cocktail Base
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2 oz white rum – Classic Piña Colada spirit that brings a clean, crisp kick.
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1 oz Malibu coconut rum – Adds a sweet coconut liqueur layer and enhances tropical depth.
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2 oz cream of coconut – Rich, sweet coconut flavor and creamy consistency.
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2 oz pineapple juice – Bright tropical tang and balance.
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2 oz strawberry puree – Adds fruity sweetness and a vibrant pink hue.
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1 cup crushed ice – Essential for that frozen, slushy texture.
Toppings & Garnish
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Whipped cream – Adds creamy sweetness and volume on top.
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Malibu Frosting:
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2 tbsp powdered sugar – Sweet base for frosting.
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1 tbsp Malibu coconut rum – Adds flavor and liquefies the frosting.
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Coconut flakes – Adds texture and enhances coconut flavor.
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Fresh strawberry & pineapple wedge – Colorful, fruity garnish that complements the flavors and adds visual appeal.
Tips and Tricks
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Use fresh strawberry puree for the brightest flavor
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Freeze the pineapple juice into ice cubes for extra chill and no dilution
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Double the recipe to serve two in one blend
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Rim the glass with sugar and coconut for extra flair
Variations and Customizations
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Frozen Mocktail: Skip the rum and use coconut milk + pineapple juice
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Piña Colada Daiquiri: Add a splash of lime juice for tartness
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Spicy Twist: Add a pinch of cayenne or jalapeño for heat
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Boozy Popsicles: Freeze the mixture in molds for adult pops
Pairing Suggestions
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Serve with grilled shrimp skewers, fish tacos, or mango salsa with chips
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Pair with light desserts like coconut cake or fruit salad
Storage Instructions
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Best enjoyed immediately
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To prep ahead: blend without ice, refrigerate, then re-blend with ice when ready
Popular Questions
Can I use frozen strawberries instead of puree?
Yes! Blend frozen strawberries with a bit of pineapple juice to make your own puree.
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Can I use another coconut rum brand?
Absolutely — any coconut rum will work, though Malibu is a popular choice for sweetness.
How do I make it stronger?
Increase the white rum to 3 oz for more kick, or add a floater on top.
Print
Strawberry Piña Colada with Malibu Frosting
- Total Time: 5 minutes
- Yield: 1 large cocktail
Description
A boozy tropical blend of strawberries, coconut, and pineapple—topped with rum-spiked frosting & whipped cream!
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Ingredients
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2 oz white rum
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1 oz Malibu coconut rum
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2 oz cream of coconut
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2 oz pineapple juice
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2 oz strawberry puree
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1 cup crushed ice
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2 tbsp powdered sugar
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1 tbsp Malibu coconut rum
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Whipped cream
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Coconut flakes
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Fresh strawberry & pineapple wedge
Instructions
1. Make the Cocktail Base
In a blender, add:
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2 oz white rum
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1 oz Malibu coconut rum
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2 oz cream of coconut
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2 oz pineapple juice
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2 oz strawberry puree
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1 cup crushed ice
Blend on high until smooth and slushy (about 30 seconds).
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2. Prepare the Malibu Frosting
In a small bowl, mix:
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2 tablespoons powdered sugar
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1 tablespoon Malibu coconut rum
Whisk until smooth and slightly thickened.
3. Assemble the Cocktail
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Pour the blended mixture into a tall or hurricane glass.
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Top with a swirl of whipped cream.
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Drizzle the Malibu frosting over the whipped cream.
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Sprinkle with coconut flakes.
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Garnish with a fresh strawberry and a pineapple wedge on the rim.
Notes
This Strawberry Piña Colada with Malibu Frosting is your go-to drink for instant vacation vibes. Creamy, fruity, and stunningly Instagram-worthy, it’s sure to become your favorite signature summer cocktail.
- Prep Time: 5 minutes
- Category: Drink
- Method: Blending
- Cuisine: American
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