This summer try Strawberry Pina Coladas for a wonderful twist on a great classic. I have a few surprise ingredients that make this extra nice.
I remember my first pina colada. I was having lunch with my dad at a little Mexican restaurant next to the Willamette River and he ordered a virgin one for me.
I was all of 9 years old and totally hooked for life! It was cool and creamy and icy and sweet and cloying but SO good.
Years later I was excited to have one of my favorite treats with rum only to discover I didn’t like it with rum. At all. I tried several times in several countries and never could get one to taste like that childhood treat.
In the end I decided I liked my rum in cherry coke and my pina coladas unsullied by alcohol. It might be unsophisticated but I was happy.
How to Make the Best Strawberry Pina Colada
These days I do a lot more with coconut rum which is a favorite of mine for cocktail making. Being curious I just had to see how that turned out in a pina colada. Low and behold, it was excellent!
With some tweaking and experimenting I finally had the perfect pina colada recipe. My secret ingredient (besides coconut rum) is just a touch of frozen orange juice concentrate. It really does add a little something extra.
Enjoy Strawberry Season with a Strawberry Pina Colada!
This version is for Strawberry Pina Coladas because it is May and strawberry season is kicking into high gear. Strawberry is a perfect companion for pineapple and coconut. Now all you need is a hammock and a warm day!
Exactly one time I tried to hollow out a pineapple with a knife. It was a epic fail and something I will never, ever do again. This handy, cheap tool does the job in a jiffy and makes pineapple cutting a breeze. If you eat several fresh pineapples a year this is well worth it. I don’t have a favorite brand, but I do think that buying stainless steal instead of plastic makes sense. You can see multiple options on Amazon.
Summertime Strawberry Pina Coladas
- 2 cups pineapple diced
- 1 cup strawberries sliced
- 1 Tbsp. frozen orange juice concentrate
- 3/4 cup cream of coconut
- 4 oz coconut rum chilled
- 1 cup crushed or nugget ice
- Combine everything except the ice in a blender and puree until smooth.
- Add ice and blend until you reach the desired consistency.
- Serve immediately in chilled glasses or a hollowed out pineapple.
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Originally published May of 2015. Updated April of 2021