Kahlua Colada
A tropical twist on the pina colada that swaps dark rum for Kahlua. Rich coffee flavor melds with coconut cream and pineapple into a frozen vacation in a glass.
Ingredients
- 2 oz Kahlua
- 2 oz Coconut cream
- 2 oz Pineapple juice
- 1 cup Ice
- pineapple wedge (garnish) garnish
- toasted coconut flakes (garnish) garnish
Pairs With
Enjoy with coconut cream pie, tropical fruit platters, or macadamia nut cookies to enhance the tropical-coffee fusion and creamy coconut notes.
Instructions
Add Kahlua, coconut cream, pineapple juice, and ice to a blender
Blend on high 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 Coco Lopez or another cream of coconut rather than coconut milk — the richness is essential for a proper colada texture Toast the coconut flakes in a dry pan for 2 minutes until golden for a nutty aroma that pairs beautifully with the coffee Add 1 oz of dark rum alongside the Kahlua for an extra boozy, more complex variation