Ocean Love Colada Recipe – A Swirl of Tropical Bliss in a Glass
Sip your way into summer with this Ocean Love Colada recipe—a creamy, coconutty cocktail swirled with vibrant blue curaçao and a burst of blueberry puree. It’s smooth, fruity, and visually stunning—perfect for beach parties, brunches, or whenever you’re craving a tropical escape in a glass.
Ingredients
- 2 oz coconut rum
- 1 oz blue curaçao
- 1 oz pineapple juice
- 1 oz coconut cream
- ½ cup crushed ice
- 1 tbsp blueberry puree
- Whipped cream for topping
- Garnish: pineapple wedge and frozen or fresh blueberries
Instructions
- In a blender, combine the coconut rum, pineapple juice, coconut cream, and crushed ice. Blend until smooth and creamy.Pour the blended base into a tall glass.Slowly drizzle the blue curaçao and blueberry puree over the top.Use a straw or skewer to gently swirl the colors for that signature ocean wave effect.Top with a swirl of whipped cream.Garnish with a pineapple wedge and a few blueberries. Serve immediately and enjoy while cold!
Notes
- For a non-alcoholic version, use coconut water or soda in place of the rum and blue curaçao.
- Swap coconut rum with white rum and a dash of coconut extract if needed.
- Chill your glass before serving to keep your cocktail icy cold.
- Make the blueberry puree ahead of time and store in the fridge for up to 3 days.
- Want it stronger? Float a little dark rum on top before serving!