A creamy, tropical non-alcoholic twist on the classic piña colada, the Pink Flamingo Colada blends coconut, pineapple, and strawberries into a refreshing pink drink that feels like a beach vacation in a glass. It’s fruity, smooth, and bursting with natural sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup frozen pineapple chunks
1/2 cup frozen strawberries
1/2 cup full-fat canned coconut milk
1/2 cup pineapple juice
1 tablespoon maple syrup or agave (optional)
1/2 teaspoon vanilla extract
Pinch of salt
Ice cubes as needed for texture
Fresh strawberries or pineapple wedges for garnish (optional)
Directions
I start by adding the frozen pineapple and strawberries, coconut milk, pineapple juice, maple syrup (if using), vanilla extract, and a pinch of salt to a high-speed blender.
I blend everything until it’s smooth and creamy.
If it turns out too thick, I splash in a bit more pineapple juice or water.
For that extra frosty texture, I toss in a few ice cubes and blend again.
I taste it and adjust the sweetness if needed by adding more syrup.
Then I pour it into chilled glasses and garnish with a strawberry or a wedge of pineapple.
And just like that, it’s ready to enjoy!
Servings and timing
Servings: 2
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Calories: Approximately 180 kcal per serving
Variations
Berry Blast Version: I sometimes swap the strawberries for raspberries or cherries for a different fruity flavor.
Creamier Texture: I add a scoop of frozen banana for extra creaminess and natural sweetness.
Coconut-Free: I’ve tried this with almond or oat milk and it still tastes fantastic—just not as rich.
Frozen Cocktail: For adult gatherings, a splash of rum can turn this into a party-ready frozen cocktail.
Greens Boost: A small handful of spinach blends right in for a nutrient boost without affecting the flavor too much.
Storage/Reheating
This drink is best enjoyed fresh right after blending. If I have leftovers, I store them in an airtight container in the fridge for up to 1 day. I shake or stir it well before serving again. It also freezes well—just pour it into ice cube trays and re-blend with a splash of juice or water when I want a quick refresh.
FAQs
What makes this drink pink?
The frozen strawberries give it that beautiful natural pink hue. If I want a more intense color, I add a few extra berries.
Can I make this without a high-speed blender?
Yes, but I recommend thawing the frozen fruit slightly and blending in batches if needed. It might take a little longer, but it still works.
Is this drink healthy?
Absolutely. It’s packed with fruit, contains no refined sugar (unless I add sweetener), and uses whole food ingredients.
Can I prep this ahead of time?
I like to prep the ingredients in freezer bags so all I need to do is dump them into the blender. It’s not ideal to blend in advance, but the prep is definitely make-ahead friendly.
What can I use instead of maple syrup?
Agave, honey (if not vegan), or just skipping the sweetener altogether works. The fruit often provides enough sweetness on its own for me.
Conclusion
The Pink Flamingo Colada is my go-to tropical drink when I want something refreshing, fruity, and fun. It’s easy, fast, and always a crowd-pleaser. Whether I’m cooling down on a summer day or just craving a little taste of paradise, this vibrant drink hits the spot every time.
📖 Recipe:
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Pink Flamingo Colada
- Total Time: 5 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A creamy, tropical non-alcoholic twist on the classic piña colada, blending coconut milk, pineapple, and strawberries into a smooth, refreshing pink drink that’s fruity, plant-based, and ready in minutes.
Ingredients
1 cup frozen pineapple chunks
1/2 cup frozen strawberries
1/2 cup full-fat canned coconut milk
1/2 cup pineapple juice
1 tablespoon maple syrup or agave (optional)
1/2 teaspoon vanilla extract
Pinch of salt
Ice cubes as needed for texture
Fresh strawberries or pineapple wedges for garnish (optional)
Instructions
- Add frozen pineapple chunks, strawberries, coconut milk, pineapple juice, maple syrup (if using), vanilla extract, and a pinch of salt to a high-speed blender.
- Blend until smooth and creamy.
- If too thick, add a splash of pineapple juice or water and blend again.
- Add a few ice cubes for a frostier texture and blend again.
- Taste and adjust sweetness with more syrup if desired.
- Pour into chilled glasses and garnish with fresh strawberries or pineapple wedges.
Notes
Swap strawberries with raspberries or cherries for a different fruity flavor.
Add a scoop of frozen banana for a creamier texture.
Almond or oat milk can be used instead of coconut milk for a lighter version.
Add a splash of rum for an adult cocktail version.
Blend in a small handful of spinach for a hidden nutrient boost.
Best served fresh, but can be stored in the fridge for up to 1 day or frozen into cubes for later blending.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blended
- Cuisine: Tropical
Nutrition
- Serving Size: 1 glass
- Calories: 180
- Sugar: 18g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
