Cocoa Colada
Photo: Alexandra Grablewski
Serves 1


  • 2 ounces coconut cream (such as Coco López)
  • 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.

More Frozen Drink Recipes