Looking for a show-stopping treat that’s part cocktail, part dessert, and 100% summer vibes? Look no further than this Strawberry Pina Colada with Malibu Frosting. It’s a tropical twist on the classic pina colada, blended with juicy strawberries and topped with a luscious frosting that’s spiked with Malibu rum. Whether you’re hosting a backyard BBQ, planning a beach-themed party, or just craving something sweet and boozy, this recipe is guaranteed to be a hit.
This recipe is simple enough for beginner bakers and cocktail lovers, yet fancy enough to impress your friends on Instagram. Let’s dive into this fruity, coconutty goodness and create a dessert-drink hybrid that tastes like a tropical vacation in every bite!
Ingredients Overview
Let’s start with what you’ll need to whip up this dreamy Strawberry Pina Colada with Malibu Frosting.
For the Strawberry Pina Colada:
- 1 cup fresh strawberries (hulled; frozen works too)
- 1 cup pineapple juice
- 1/2 cup coconut cream (not coconut milk – we want that thick, rich texture)
- 1-2 cups ice (depending on how thick you like it)
- 1/2 cup Malibu rum (or any coconut-flavored rum)
For the Malibu Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp Malibu rum
- 1/2 tsp coconut extract (optional but recommended for extra coconut flavor)
- A few drops of pink food coloring (optional for a strawberry hue)
Garnishes (Optional but Fun!):
- Fresh strawberry slices
- Pineapple wedges
- Shredded coconut
- Cocktail umbrellas (because why not?)
Step-by-Step Instructions
Step 1: Blend the Strawberry Pina Colada Base
Start by tossing your strawberries, pineapple juice, and coconut cream into a blender. Blend on high until the mixture is smooth and creamy. Add the ice and Malibu rum, and blend again until everything is perfectly mixed and frothy.
Pro Tip: Taste test! Want it sweeter? Add a splash of simple syrup. Need more coconut flavor? A bit more coconut cream or extract does the trick.
Texture Check: Aim for a smoothie-like consistency – not too runny, not too thick. You want it to hold the frosting on top without sinking.
Step 2: Make the Malibu Frosting
In a mixing bowl, beat the softened butter until fluffy (about 2-3 minutes). Gradually sift in the powdered sugar while continuing to mix. Once combined, add the Malibu rum and coconut extract. Beat until smooth and creamy. If it’s too runny, add more powdered sugar. Too thick? A splash of milk or more Malibu can loosen it up.
Optional: Add a drop or two of pink food coloring to match the strawberry pina colada theme.
Frosting Consistency: You want it pipe-able if you’re going for swirls, or easily spreadable for a more casual look.
Step 3: Assemble and Garnish
Pour the blended Strawberry Pina Colada into your favorite glasses or dessert cups, leaving a little room at the top. Using a piping bag or spoon, top each glass with a generous dollop of Malibu Frosting.
Finish off with your favorite garnishes: a strawberry slice on the rim, a sprinkle of shredded coconut, and that cute cocktail umbrella for flair.
Presentation Tip: Serve with a spoon and a straw — your guests will want to scoop and sip!
Tips for Customization
Non-Alcoholic Version
Hosting for all ages or just prefer it booze-free? Swap the Malibu rum with coconut water or coconut syrup. You’ll still get that tropical flavor without the alcohol kick. For the frosting, use coconut milk or extract to maintain the taste.
Flavor Boosters
- Frozen pineapple chunks can replace juice for a thicker, more intense pineapple flavor.
- Add banana for a tropical smoothie twist.
- Sprinkle in toasted coconut flakes for texture.
Dessert Version: Pina Colada Cupcakes
Turn this recipe into cupcakes! Use the pina colada blend in the batter and top with Malibu frosting for a handheld treat.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Blend the pina colada base and store it in the fridge for up to 4 hours. Give it a quick stir or blend before serving. The Malibu Frosting can be made a day ahead and kept chilled – just re-whip before piping.
What if I don’t have Malibu rum?
Any coconut-flavored rum works well. You can even use regular rum with a splash of coconut extract. For a non-alcoholic option, coconut syrup is a great alternative.
How do I store leftovers?
If you somehow have leftovers, store the pina colada in an airtight container in the fridge (consume within a day). Frosting can be refrigerated for up to 3 days – bring to room temp and stir before using again.
Can I use canned strawberries or puree?
Fresh or frozen strawberries are best for flavor, but if using puree, reduce the amount of pineapple juice to avoid a runny mix.
Let’s try it
There you have it — a vibrant, boozy, and irresistibly creamy Strawberry Pina Colada with Malibu Frosting that’s as fun to make as it is to devour. This recipe brings sunshine to your taste buds and a smile to your face. Whether you’re sipping it poolside or serving it as a dessert at your next gathering, it’s bound to be a crowd-pleaser.
Now it’s your turn! Try this recipe and let us know how it turned out. Snap a pic and tag us on social media — we’d love to see your tropical creations.
More
For more fruity and tropical-inspired recipes, don’t miss QuicklyTaste’s delicious Strawberry Cheesecake Bars for a creamy dessert that pairs perfectly with pina colada flavors, or the vibrant Pineapple Strawberry Pound Cake for another tropical treat. If you’re looking to expand your cocktail repertoire, the Caipirinha Recipe offers a refreshing, citrus-forward alternative. For even more creative summer dessert ideas, explore Half Baked Harvest — known for unique, seasonal recipes — or check out Sally’s Baking Addiction for step-by-step baking guides and frosting tips that can elevate your Malibu Frosting game. Need guidance on coconut cream vs. coconut milk? The Kitchn offers a great explainer. These curated resources will help you perfect your tropical dessert creations and impress at any summer gathering!
Strawberry Piña Colada with Malibu Frosting
Equipment
- Blender
- Mixing Bowl
- Hand Mixer or Whisk
- Piping Bag or Spoon
Ingredients
Strawberry Piña Colada
- 1 cup fresh strawberries hulled; frozen can be used
- 1 cup pineapple juice
- 1/2 cup coconut cream not coconut milk
- 1-2 cups ice adjust for thickness
- 1/2 cup Malibu rum or any coconut-flavored rum
Malibu Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp Malibu rum
- 1/2 tsp coconut extract optional
- pink food coloring optional
Garnishes (Optional)
- fresh strawberry slices
- pineapple wedges
- shredded coconut
- cocktail umbrellas
Instructions
- Blend strawberries, pineapple juice, and coconut cream until smooth. Add ice and Malibu rum, then blend again to desired consistency.
- In a mixing bowl, beat butter until fluffy. Gradually add powdered sugar. Mix in Malibu rum and coconut extract. Add pink coloring if desired.
- Pour piña colada mixture into glasses, leaving room at the top. Pipe or spoon frosting on top.
- Garnish with strawberry slices, pineapple wedges, coconut, and cocktail umbrellas. Serve with straws and spoons!