Cocoa Colada
Photo: Alexandra Grablewski
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 Drinksfysrtvtybfrxrttx by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.

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