Baileys Colada
A tropical twist on the pina colada that swaps in Baileys for a lush, creamy island escape. Coconut, pineapple, and Irish cream come together in a frozen vacation in a glass.
Ingredients
- 2 oz Baileys Irish Cream
- 1 oz Coconut rum
- 2 oz Pineapple juice
- 1 oz Cream of coconut
- 1 cup Ice
- pineapple wedge (garnish) garnish
- toasted coconut flakes (garnish) garnish
Pairs With
Pair with tropical desserts like coconut macaroons, pineapple upside-down cake, or passion fruit panna cotta; the creamy coconut-pineapple combination echoes island flavors.
Instructions
Combine Baileys, coconut rum, pineapple juice, cream of coconut, and ice in a blender
Blend until smooth and frothy, about 20 seconds
Pour into a hurricane glass
Garnish with a pineapple wedge on the rim
Sprinkle toasted coconut flakes over the top
Tips
Use cream of coconut (like Coco Lopez), not coconut milk — the sweetness and thickness are essential Toast the coconut flakes in a dry pan for 2 minutes for a nutty, caramelized garnish For a thicker texture, freeze the pineapple juice in an ice cube tray and blend those in place of regular ice