Cocoa Colada
Photo: Alexandra Grablewski
Haasarud has a trick to give this drink the same look of drizzled chocolate sauce atop a classic ice cream sundae: she swirls some of the sauce along the inside of a tall glass and then pours in the cocktail, which is a mixture of coconut cream, pineapple juice, rum and chocolate. You'll see zigzags of chocolate through the glass—just watch out for a brain freeze. (For speedy blender cleanup after you're done, Haasarud has another smart idea: fill the pitcher with hot water until it's 1/4 full, add a few drops of dishwasher detergent, run the blender on high for a few seconds, then rinse with fresh hot water).
Serves 1


  • 2 ounces coconut cream (such as Coco L√≥pez)
  • 2 ounces pineapple juice
  • 1 1/2 ounces aged rum
  • 1/2 ounce rich chocolate sauce, plus a little extra for glass decoration
  • Shredded coconut, for garnish


Combine all the ingredients in a blender cup. Add 3/4 cup of ice and blend at high speed until smooth. Swirl some chocolate syrup in a tall glass. Pour the contents of the blender into the glass. Top with a sprinkle of shredded coconut.

Recipe and photo reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.

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