Description
A tropical twist on the classic Piña Colada! This Key Lime Colada combines the tangy flavor of Key limes with creamy coconut and sweet pineapple for a refreshing and irresistible frozen cocktail (or mocktail!).
Ingredients
Scale
- 1 cup Key lime juice (freshly squeezed is best!)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon Key lime zest
- 1 (13.5 oz) can full-fat coconut milk, refrigerated overnight (for thick cream)
- 1/4 cup cream of coconut (Coco Lopez is a great brand)
- 2 tablespoons powdered sugar (adjust to taste)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 cups frozen pineapple chunks
- 1 cup ice cubes (more if needed for desired consistency)
- 1/4 cup white rum (optional, for an adult version)
- Key lime slices
- Pineapple wedges
- Toasted coconut flakes
- Maraschino cherries
Instructions
- Combine Ingredients: In a small saucepan, combine the Key lime juice, granulated sugar, and water.
- Heat and Dissolve: Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved. This usually takes about 3-5 minutes. You want a clear syrup, not a caramelized one, so keep the heat moderate.
- Add Zest: Remove the saucepan from the heat and stir in the Key lime zest. The zest adds a wonderful aromatic element to the base.
- Cool Completely: Allow the Key lime base to cool completely to room temperature. This is crucial because you don’t want to melt the ice when you blend everything together later. You can speed up the cooling process by placing the saucepan in an ice bath.
- Refrigerate (Optional): For an even colder and more refreshing drink, you can refrigerate the Key lime base for at least 30 minutes, or even longer. This will help the final colada stay frozen longer.
- Separate Coconut Cream: This is the most important step! After refrigerating the can of full-fat coconut milk overnight (or for at least 8 hours), carefully scoop out the thick, solidified coconut cream from the top of the can. Leave the watery liquid at the bottom behind. This is what gives the colada its creamy texture. If your coconut milk didn’t separate well, you might need to try a different brand or refrigerate it for a longer period.
- Combine Cream Ingredients: In a medium bowl, combine the scooped-out coconut cream, cream of coconut, powdered sugar, vanilla extract, and a pinch of salt.
- Whip Until Smooth: Use an electric mixer (handheld or stand mixer) to whip the mixture until it’s smooth, light, and fluffy. This usually takes about 2-3 minutes. Be careful not to overwhip, as it can become grainy. You’re aiming for a texture similar to whipped cream.
- Taste and Adjust: Taste the colada cream and adjust the sweetness to your liking. If you prefer a sweeter colada, add a little more powdered sugar. If you want a more pronounced coconut flavor, add a touch more cream of coconut.
- Refrigerate (Optional): If you’re not using the colada cream immediately, you can refrigerate it for up to a few hours. This will help it stay firm and cold.
- Combine Ingredients in Blender: In a high-powered blender, combine the frozen pineapple chunks, ice cubes, and the cooled Key lime base.
- Add Rum (Optional): If you’re making an adult version, add the white rum to the blender.
- Blend Until Smooth: Blend the mixture on high speed until it’s completely smooth and creamy. This may take a minute or two, depending on the strength of your blender. If the mixture is too thick, add a little more Key lime juice or water, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a few more ice cubes.
- Taste and Adjust: Taste the blended colada and adjust the sweetness or tartness to your liking. If it’s not sweet enough, add a little more powdered sugar or cream of coconut. If it’s too sweet, add a squeeze of fresh Key lime juice.
- Prepare Glasses: Choose your favorite glasses for serving the colada. You can chill the glasses in the freezer for a few minutes before serving to keep the colada colder for longer.
- Pour Colada into Glasses: Pour the blended colada mixture into the prepared glasses, filling them about three-quarters full.
- Top with Colada Cream: Spoon a generous amount of the prepared colada cream on top of each glass of colada. You can also use a piping bag to create a more decorative swirl of cream.
- Garnish (Optional): Garnish the coladas with Key lime slices, pineapple wedges, toasted coconut flakes, and/or maraschino cherries. Get creative and use your favorite tropical garnishes!
- Serve Immediately: Serve the Key Lime Coladas immediately and enjoy! They’re best when freshly made and the colada is still icy cold.
Notes
- Fresh Key lime juice is key for the best flavor.
- Adjust sweetness to your taste.
- Omit rum for a virgin version.
- Experiment with adding other fruits like mango, banana, or strawberries.
- For a thicker treat, make it a smoothie bowl.
- Freeze the blended colada mixture for later.
- Add a pinch of cayenne pepper for a spicy kick.
- Use full-fat coconut milk that has been refrigerated for the creamiest texture.
- Substitute sweetened condensed milk for cream of coconut if needed.
- Prep Time: 15 minutes
- Cook Time: 5 minutes