Blueberry Rum Colada Recipe
This Blueberry Rum Colada is a tropical cocktail with a vibrant twist - creamy coconut, juicy pineapple, and sweet-tart blueberries blended with rum for a refreshing, colorful drink. Perfect for summer gatherings or a fun weekend treat, it’s as delicious as it is visually stunning.
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Servings: 2
Equipment
- Blender
- Medium Saucepan
- Fine-mesh strainer
- Highball or hurricane glasses
- Cocktail shaker (optional)
- Knife and Cutting Board
Ingredients
Blueberry Lime Syrup:
- 1 cup fresh or frozen blueberries
- 1 oz lime juice about ½ lime
- 1 tsp lime zest
Blueberry Rum Colada:
- 4 oz coconut milk full fat for creaminess
- 2 oz coconut rum
- 2 oz light rum
- 2 oz pineapple juice
- 2 tbsp blueberry lime syrup from above
- 1 cup ice
- Optional garnishes: fresh blueberries mint sprigs, dried lime slices
Instructions
- Make the Blueberry Lime Syrup: In a small saucepan, combine blueberries, lime juice, and lime zest. Heat over medium until blueberries burst and syrup thickens slightly (about 5 minutes).
- Mash gently with a spoon and strain through a fine mesh sieve. Set aside to cool.
- Prepare the Colada: In a blender, combine coconut milk, coconut rum, light rum, pineapple juice, blueberry syrup, and ice. Blend until smooth and creamy.
- Serve: Pour into glasses. Optional: drizzle a little extra blueberry syrup for swirl effect.
- Garnish: Top with fresh blueberries, mint, or dried lime slices for a festive presentation.
- Optional Variation: For a frozen version, add an extra ½ cup ice and blend until slushy.
Notes
- Creaminess: Use full-fat coconut milk for a richer, smoother drink.
- Syrup Alternatives: Fresh or frozen blueberries both work. Adjust sweetness with sugar or honey as desired.
- Make Ahead: Blueberry syrup can be made 3–4 days in advance and stored in the refrigerator.
- Alcohol-Free Option: Replace rum with additional pineapple juice or coconut water for a mocktail version.
- Presentation Tip: Layer blueberry syrup on the bottom and top for a beautiful purple swirl effect.