Ingredients

Scale

2 cups frozen sliced strawberries

4 oz light white rum (optional, omit for virgin version)

1 cup pineapple juice, chilled

1 cup frozen pineapple chunks

1/2 cup cream of coconut (such as Coco Lopez)

Pineapple wedges and fresh strawberry slices for garnish

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Instructions

1-Make the strawberry layer: Blend frozen strawberries, 2 oz white rum (if using), and 1/2 cup pineapple juice until smooth. Pour evenly into two glasses.

2-Make the pineapple coconut layer: Rinse blender. Blend frozen pineapple chunks, 2 oz rum, 1/2 cup pineapple juice, and cream of coconut until smooth and creamy.

3-Assemble the layers: Spoon the pineapple mixture gently on top of the strawberry layer to keep layers distinct, or pour and stir for a blended look.

4-Garnish and serve: Top with optional whipped cream, a strawberry slice, and a pineapple wedge. Serve immediately.

Last Step:

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Notes

💡 Use frozen strawberries instead of ice for a thick, velvety texture that won’t get watered down.
💡 Use cream of coconut (like Coco Lopez), not coconut milk—this swap makes all the difference for authentic coconut flavor.
💡 Spoon the pineapple layer gently over the back of a spoon to keep the red and white layers distinct.

Author: Ruby Bennett
Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Drinks
Method: Blender
Cuisine: Caribbean
Diet: Gluten Free, Vegetarian

Nutrition

Serving Size: 1 glass
Calories: 400
Sugar: 52g
Sodium: 40mg
Fat: 9g
Saturated Fat: 8g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 1g
Cholesterol: 0mg