The Pink Flamingo Piña Colada is a vibrant twist on the classic tropical cocktail. With the creamy coconut and pineapple flavors of a traditional piña colada and a splash of sweet pink fruit—usually from strawberries or grenadine—this drink is as fun to sip as it is to look at. It’s my go-to when I want to bring beachy vibes and a splash of color to any occasion.

Why You’ll Love This Recipe

I love how this cocktail takes the creamy, tropical flavors I already enjoy in a piña colada and gives them a fruity pink makeover. It’s smooth, refreshing, and slightly sweet, making it perfect for lounging on the patio or impressing friends at a summer gathering. The color alone is enough to make people ask, “What’s in that?”

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White rum
Coconut cream
Pineapple juice
Frozen or fresh strawberries (or a splash of grenadine for color)
Crushed ice
Pineapple slices or maraschino cherries (optional, for garnish)

Directions

I add rum, coconut cream, pineapple juice, and strawberries or grenadine to a blender with plenty of crushed ice.
I blend everything until the mixture is smooth and creamy.
I pour the cocktail into a chilled glass—usually a hurricane or tall glass works best.
I garnish with a slice of pineapple or a cherry if I’m feeling fancy, then serve immediately.

Servings and timing

This recipe makes 2 cocktails. It takes about 5–10 minutes to prepare from start to finish, depending on whether I’m using fresh or frozen fruit.

Variations

Sometimes I use frozen raspberries for a tangier version or blend in mango to enhance the tropical notes. For a non-alcoholic mocktail, I skip the rum and add a splash of club soda or extra juice. I’ve also made it layered—blending the pink mix separately and pouring it over classic piña colada for a beautiful two-tone drink.

storage/reheating

This cocktail is best served immediately. If I need to prepare ahead, I blend the mixture without ice and store it in the fridge for up to 24 hours. When ready to serve, I blend again with ice to bring back that slushy texture.

FAQs

What makes it pink?

I usually use strawberries, but grenadine or raspberry puree works just as well to give it that pretty pink hue.

Can I make it without a blender?

It’s possible, but the texture won’t be the same. I’d crush the ice finely and shake all ingredients well in a cocktail shaker before pouring over ice.

What kind of rum should I use?

White rum works best for a smooth, clean flavor. I’ve also tried coconut rum for extra tropical taste.

Is this very sweet?

It has a naturally sweet flavor from the pineapple and coconut, but I adjust the sweetness by using more or fewer strawberries or limiting the grenadine.

Can I make a big batch for a party?

Absolutely. I multiply the ingredients and blend in batches, then keep the mixture in a chilled pitcher over ice for guests to serve themselves.

Conclusion

The Pink Flamingo Piña Colada is a fun, tropical drink that brings a splash of color and a whole lot of flavor to any gathering. I love how easy it is to make, how customizable it is, and how it instantly transports me to vacation mode. Whether I’m sipping poolside or just pretending I am, this cocktail always brings the sunshine.