Strawberry Piña Colada with Malibu Frosting Recipe

Introduction

Get ready to blend up a taste of paradise with this Ultimate Strawberry Piña Colada. This vibrant drink combines sweet strawberries, creamy coconut, and tangy pineapple for a perfect tropical escape. For another fruity favorite, try this Tropical Strawberry Mango Smoothie Recipe. Top it all off with a dreamy, boozy Malibu frosting for a truly indulgent treat.

Ingredients

This vibrant cocktail blends the sweet-tart pop of fresh strawberries with the tropical creaminess of coconut and pineapple, all elevated by the smooth, sun-kissed flavor of Malibu rum.

• 2 ounces Malibu rum
• 1 ounce coconut cream
• 6 ounces fresh pineapple juice
• 1 cup fresh strawberries, hulled
• 1/2 cup crushed ice
• 1 cup whipped cream, for frosting
• 1 ounce Malibu rum, for frosting
• Fresh strawberries, for garnish

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Strawberry Piña Colada with Malibu Frosting recipe is about 20% faster than similar blended cocktails, as it skips any cooking steps for a quick, no-bake assembly.

Step-by-Step Instructions

Step 1 — Prepare the Strawberry Purée

Hull and roughly chop one cup of fresh strawberries. Blend them until completely smooth, then strain through a fine-mesh sieve to remove the seeds for a silky texture. This concentrated strawberry purée is the key to the vibrant flavor and color of your Strawberry Piña Colada with Malibu Frosting.

Step 2 — Blend the Cocktail Base

In a blender, combine the strawberry purée, 4 ounces of pineapple juice, 2 ounces of cream of coconut, and 1.5 ounces of white rum. Add 1.5 cups of ice. Blend on high for 30-45 seconds until the mixture is completely smooth and has a slushy, pourable consistency.

Step 3 — Prepare the Malibu Frosting Rim

Pour a thin layer of Malibu Coconut Rum onto a small plate. On a separate plate, spread out sweetened shredded coconut. Dip the rim of your serving glass first into the rum, then into the coconut to create an even, flavorful crust. This step adds an extra layer of coconut flavor to every sip.

Step 4 — Assemble the Drink

Pour the blended Strawberry Piña Colada mixture into your prepared glass. For a layered effect, you can gently pour it over the back of a spoon. Leave about half an inch of space at the top to accommodate the frosting.

Step 5 — Make the Malibu Frosting

In a small bowl, combine 4 ounces of softened cream cheese, 2 tablespoons of powdered sugar, and 1 tablespoon of Malibu Coconut Rum. Whip with a hand mixer until light and fluffy, about 2 minutes. The frosting should hold soft peaks.

Step 6 — Top and Garnish

Spoon or pipe the Malibu frosting onto the top of the drink. Garnish with a fresh strawberry slice and a cocktail umbrella or a pineapple leaf for a festive presentation. Serve immediately with a straw.

Nutritional Information

Calories	~410 kcal
Protein	~3g
Carbohydrates	~55g
Fat	~9g
Fiber	~2g
Sodium	~85mg

Note: Estimates based on typical ingredients and serving size. This Strawberry Piña Colada with Malibu Frosting provides a notable amount of Vitamin C from the fresh strawberries.

Healthier Alternatives

This Strawberry Piña Colada with Malibu Frosting is a treat, but you can easily tweak it for different dietary needs or preferences. Here are some practical ingredient swaps that maintain the tropical flavor.

• Greek Yogurt for Heavy Cream (Protein Boost) — Use plain, full-fat Greek yogurt in the frosting. It adds a tangy protein punch while keeping it creamy and thick.
• Coconut Milk Beverage for Pineapple Juice (Lower-Carb) — Swap the pineapple juice for unsweetened coconut milk beverage to significantly reduce the sugar and carb content while enhancing the coconut flavor.
• Frozen Cauliflower for Some Pineapple (Lower-Carb/Stealth Veggie) — Replace half the frozen pineapple with riced frozen cauliflower. It blends smoothly, adds creaminess, and cuts carbs without overpowering the strawberry piña colada flavor.
• Coconut Cream for Heavy Cream (Dairy-Free) — Chill a can of full-fat coconut milk and use the solid coconut cream for the Malibu frosting. It’s rich, dairy-free, and complements the coconut rum perfectly.
• Monk Fruit Sweetener for Confectioners’ Sugar (Sugar-Free) — Use a powdered monk fruit or erythritol blend in the frosting. It dissolves well and creates a sweet, low-carb frosting without spiking blood sugar.
• Fresh or Frozen Strawberries Only (No Added Sugar) — Omit any strawberry syrup or sweetened berries. Rely solely on the natural sweetness of fresh or frozen strawberries for a cleaner, fruit-forward taste.
• Oat Flour or Almond Flour for All-Purpose Flour (Gluten-Free) — If making a cake base for this frosting, substitute with a 1:1 gluten-free flour blend, oat flour, or almond flour for a nuttier, gluten-free version.
• Low-Sodium Coconut Rum or Omit Salt (Low-Sodium) — Choose a low-sodium coconut rum alternative or simply omit any added salt in the recipe to make this strawberry piña colada treat more heart-friendly.

Serving Suggestions

• Perfect Pairings: Serve this Strawberry Piña Colada with Malibu Frosting alongside grilled shrimp skewers, coconut-crusted fish tacos, or a fresh tropical fruit platter for a complete island-inspired meal.
• Brunch Brilliance: Elevate your weekend brunch by offering this cocktail as a signature drink. It pairs wonderfully with fluffy pancakes, French toast with caramelized pineapple, or a savory egg strata.
• Celebration Centerpiece: Transform it into a celebratory dessert cocktail for birthdays or summer parties. Rim the glasses with toasted coconut or pink sugar and garnish with a fresh strawberry and pineapple wedge on a cocktail pick.
• Plating Perfection: For a stunning presentation, serve in chilled hurricane or coupe glasses. Layer the frosting carefully over the back of a spoon to create a distinct, creamy top layer over the vibrant pink base.
• Mocktail Magic: Easily create a family-friendly version by omitting the rum. The combination of strawberry, pineapple, and coconut cream with the Malibu frosting is deliciously satisfying on its own.
• Frozen Variation: For a hotter day, blend all ingredients (except the frosting) with extra ice to create a frozen Strawberry Piña Colada. Swirl or dollop the Malibu frosting on top as a creamy, boozy finish.

This Strawberry Piña Colada with Malibu Frosting is versatile enough for a casual poolside sip or to be the star of your next festive gathering. Its beautiful color and layered presentation are sure to impress.

Common Mistakes to Avoid

• Mistake: Using frozen strawberries that are freezer-burned or icy. Fix: Thaw berries slightly and pat dry to prevent a watery, diluted cocktail.
• Mistake: Over-blending the drink, which melts the ice too quickly. Fix: Pulse blend just until smooth to maintain a thick, frosty texture.
• Mistake: Substituting cream of coconut with coconut milk or cream. Fix: Use sweetened cream of coconut (like Coco López) for authentic flavor and body.
• Mistake: Adding Malibu rum directly to a hot frosting base. Fix: Let your buttercream base cool completely before folding in the rum to preserve its flavor.
• Mistake: Skimping on the pineapple juice, using a low-quality or overly sweet brand. Fix: Use 100% unsweetened pineapple juice to balance the sweetness of the other ingredients.
• Mistake: Not chilling your glassware before serving. Fix: Place glasses in the freezer for 15 minutes to keep your Strawberry Piña Colada colder longer.
• Mistake: Making the frosting too thin by adding all the liquid at once. Fix: Incorporate the Malibu and strawberry puree gradually until you reach a spreadable consistency.
• Mistake: Garnishing with fresh fruit that sinks immediately. Fix: Use a pineapple wedge on the rim or freeze strawberry slices into your ice cubes for a floating garnish.

Storing Tips

• Fridge: Store your Strawberry Piña Colada with Malibu Frosting in an airtight container in the refrigerator for up to 2 days. The frosting may soften slightly, so stir gently before serving.
• Freezer: For longer storage, freeze the mixture in a freezer-safe, sealed container for up to 1 month. Thaw overnight in the refrigerator before using.
• Reheat: This is a chilled dessert and is not meant to be reheated. For food safety, keep it refrigerated below 40°F (4°C) until ready to serve.

Always use clean utensils when scooping from the container to prevent spoilage and maintain the fresh, tropical flavor of your Strawberry Piña Colada with Malibu Frosting.

Conclusion

This Strawberry Piña Colada with Malibu Frosting is a show-stopping tropical dessert. For more fruity inspiration, try our Tropical Strawberry Pineapple Shortcake Recipe or Strawberry Mousse Cake Recipe. We hope you love it! Give it a try and share your thoughts in the comments below.

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FAQs

Can I make a non-alcoholic version of this Strawberry Piña Colada with Malibu Frosting?

Yes, you can easily make a non-alcoholic version. Simply omit the Malibu rum from the frosting and use coconut cream or coconut milk for flavor. The drink itself can be made with pineapple juice and strawberry puree for a delicious, family-friendly treat.

How far in advance can I prepare the Malibu frosting?

You can prepare the Malibu frosting a day in advance. Store it covered in the refrigerator. Before using, let it sit at room temperature for about 30 minutes and give it a quick stir or re-whip to restore its creamy texture for your Strawberry Piña Colada with Malibu Frosting.

What’s the best way to blend the drink for a smooth texture?

For the smoothest Strawberry Piña Colada with Malibu Frosting, use a high-powered blender. Combine frozen strawberries, pineapple, ice, and your liquid ingredients, then blend on high until completely smooth. This ensures a creamy, slushy consistency without any fruit chunks.