Best 7 Strawberry Colada Recipes

STRAWBERRY PINA COLADA

Steps:

• Combine the strawberries, pineapple juice, coconut cream, and crushed ice in a blender and blend until smooth and thick. Serve in a margarita glass or other fun glass and garnish with drink umbrella, whole strawberry, pineapple wedge, and fresh mint leaf.;

STRAWBERRY COLADA SMOOTHIE

Steps:

• Blend coconut water, peaches, kiwis, banana, strawberries, honey, ground ginger, and wheat germ together in a blender on medium speed until smooth, 30 seconds to 1 minute.

STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
• Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
• Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
• Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
• Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
• Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
• Enjoy (responsibly)!

STRAWBERRY PINA COLADA PIE

Steps:

• Beat cream cheese and milk in large bowl with electric mixer until well blended. Add dry pudding mix and pineapple; mix well. Gently stir in 2 cups of the whipped topping; spoon into crust.
• Refrigerate 3 hours or until firm.
• Top with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.

VIRGIN-TWISTED STRAWBERRY COLADA

Steps:

• Make this just before you are ready to serve.
• Make both drink mixes according to directions substituting any alcohol for water.
• Pour the two together in a tall glass, turning it to create a twist w/ the colors.
• Place a squirt of whipped cream on top.

STRAWBERRY COLADA

Steps:

• Add ingredients to a blender and mix for 15-20 seconds or until smooth.
• Pour into daiquiri glass.
• Garnish with a slice of strawberry and pineapple.

STRAWBERRY COLADA SMOOTHIE

Steps:

• Blend on medium settings