Layered Strawberry Piña Colada

This recipe creates two beautiful and flavorful layered cocktails.

Yields: 2 servings Prep time: 15 minutes

Ingredients:

For the Strawberry Layer:

1 cup frozen strawberries
½ cup pineapple chunks (fresh or frozen)
¼ cup coconut cream (the thick solid part from a can of full-fat coconut milk, chilled)
1-2 tablespoons lime juice (adjust to your preference)
1-2 teaspoons granulated sugar or agave syrup (optional, adjust to sweetness of strawberries)
2-4 tablespoons white rum (optional, adjust to your preference)

For the Piña Colada Layer:

1 cup frozen pineapple chunks
½ cup coconut cream (the thick solid part from a can of full-fat coconut milk, chilled)
¼ cup pineapple juice
1-2 tablespoons lime juice (adjust to your preference)
1-2 teaspoons granulated sugar or agave syrup (optional, adjust to sweetness of pineapple)
2-4 tablespoons white rum (optional, adjust to your preference)

For Garnish (optional):

Equipment:

Instructions:

1. Prepare the Strawberry Layer:

Combine the frozen strawberries, pineapple chunks, coconut cream, lime juice, and optional sugar (or agave) and rum in a blender.
Blend on high speed until completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is incorporated.
Taste and adjust sweetness or lime juice as needed.
Pour the strawberry mixture evenly into the bottom of your two glasses, filling them about halfway.
Place the glasses in the freezer while you prepare the piña colada layer. This helps maintain the distinct layers.

2. Prepare the Piña Colada Layer:

Rinse out your blender.
Combine the frozen pineapple chunks, coconut cream, pineapple juice, lime juice, and optional sugar (or agave) and rum in the blender.
Blend on high speed until smooth and creamy. Again, stop and scrape down the sides if necessary.
Taste and adjust sweetness or lime juice to your liking.

3. Layer the Drinks:

Carefully and slowly pour the piña colada mixture over the chilled strawberry layer in each glass. Pour gently to help maintain the separation between the layers. You can try tilting the glass slightly or using the back of a spoon to help the top layer float.

4. Garnish and Serve:

Garnish each glass with a fresh strawberry slice and a pineapple wedge or chunk, if desired.
Add a cocktail straw and serve immediately.

Tips and Variations:

For a thicker consistency: Use more frozen fruit or less liquid.
For a thinner consistency: Add a little more pineapple juice or water to the piña colada layer, or a splash of water or lime juice to the strawberry layer.
Non-alcoholic version: Simply omit the rum from both layers. You might want to slightly increase the amount of juice or add a splash of coconut water to compensate for the liquid.
Sweetness adjustment: The sweetness of the fruit can vary, so always taste and adjust the sugar or agave accordingly.
Coconut milk vs. Coconut cream: Using full-fat canned coconut milk that has been refrigerated allows you to easily scoop out the thick cream for a richer texture. If you only have coconut milk, you can try using more of the solid part and less of the watery liquid.
Make ahead (partially): You can prepare the individual blended layers ahead of time and store them in separate airtight containers in the freezer for about 30 minutes to an hour to get them extra frosty. When ready to serve, layer them in the glasses.

Enjoy your beautiful and delicious layered strawberry piña coladas! Let me know if you have any other questions.

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