Ocean Love Colada Frappuccino with Pineapple and Coconut (Print version)
A creamy, icy pineapple coconut frappuccino with a blue ocean swirl and a smooth colada-style finish.
# Ingredients:
For the frappuccino
01 -
1 cup (165 g) frozen pineapple chunks
02 -
1 cup (240 ml) chilled pineapple juice
03 -
3/4 cup (180 ml) canned coconut milk, well shaken
04 -
1/4 cup (60 ml) cream of coconut
05 -
1 1/2 cups (210 g) ice
06 -
1 teaspoon fresh lime juice
07 -
1/2 teaspoon vanilla extract
08 -
1/8 teaspoon blue spirulina powder, or 2 drops blue food coloring
09 -
1 small pinch fine salt
For serving
10 -
2 tablespoons toasted shredded coconut
11 -
2 pineapple wedges
12 -
2 maraschino cherries, optional
# Instructions:
01 -
Place 2 tall glasses in the freezer for about 10 minutes while you measure the ingredients.
02 -
Add frozen pineapple, pineapple juice, coconut milk, cream of coconut, ice, lime juice, vanilla, and salt to a blender. Blend until thick and smooth, about 30-45 seconds.
03 -
Pour about one-third of the pale mixture into the chilled glasses, dividing it evenly.
04 -
Add blue spirulina or food coloring to the remaining mixture in the blender. Pulse just until evenly blue.
05 -
Pour the blue mixture over the pale layer. Swirl once or twice with a straw, then top with toasted coconut, pineapple wedges, and cherries if using. Serve immediately.
# Good to know:
01 -
Best served immediately after blending.
02 -
Use frozen pineapple for the thickest texture.
03 -
Blue spirulina gives a softer color than food coloring.