This Blueberry Piña Colada Cocktail Recipe is a dreamy twist on the tropical classic—creamy, fruity, and kissed with a burst of blueberry flavor. With the tropical trio of white rum, coconut cream, and pineapple juice, this vibrant cocktail gains a bold, berry-forward edge from blueberry syrup or muddled blueberries. Finished with a touch of blue curaçao for color and citrusy depth, it’s the ultimate beachy sipper with a unique spin. Serve over crushed ice and top with fresh garnishes for a cocktail that tastes like vacation in every sip.
Ingredients
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2 oz white rum
-
2 oz coconut cream
-
3 oz pineapple juice
-
1 oz blueberry syrup or muddled blueberries
-
½ oz blue curaçao
-
Crushed ice
Optional Garnish
-
Fresh blueberries
-
Pineapple slice
-
Mint sprig
Preparation
Step 1: Muddle or prepare blueberry syrup
If using fresh blueberries, muddle them in the shaker until juicy and broken down. If using blueberry syrup, measure 1 oz and set aside.
Step 2: Add all ingredients to shaker or blender
In a cocktail shaker or blender, combine 2 oz white rum, 2 oz coconut cream, 3 oz pineapple juice, your blueberry component, and ½ oz blue curaçao.
Step 3: Add ice and shake/blend
If shaking: fill shaker with crushed ice and shake vigorously for 15 seconds. If blending: add a generous scoop of crushed ice and blend until smooth.
Step 4: Serve
Pour the mixture into a hurricane or tiki glass filled with crushed ice, or pour directly from the blender if blended.
Step 5: Garnish and enjoy
Top with fresh blueberries, a pineapple wedge, and a sprig of mint. Serve with a straw and sip your way to paradise.
Variation
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Frozen Piña Colada Style: Blend all ingredients with ice for a smoothie-like texture
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Spiked Blueberry Slush: Use blueberry vodka in place of rum for extra berry flavor
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Sparkling Version: Add a splash of sparkling water or soda before serving
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Layered Look: Shake the coconut cream with rum, then float the blueberry and curaçao mixture for a swirling effect
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Mocktail Version: Skip the alcohol and use coconut milk, pineapple juice, and blueberry syrup with a splash of soda
Cooking Note
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Coconut cream should be well mixed before using—stir or shake the can if it’s separated
-
If using muddled blueberries, double strain the mix to remove skins and seeds for a smoother sip
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Crushed ice works best for this cocktail’s slushy, tropical texture
-
Use high-quality blue curaçao for better color and cleaner flavor
-
Adjust sweetness by modifying the amount of blueberry syrup or pineapple juice
Tips
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Chill your glass in advance for an extra-refreshing experience
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For a swirl of color, drizzle blueberry syrup around the inside of the glass before pouring
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Use a combination of fresh and frozen fruit for a more textured blended version
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Pair with grilled seafood, coconut shrimp, or fruit skewers
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Great for poolside parties, summer cookouts, or tropical-themed brunch
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Nutritional Information (per serving)
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Calories: 290
-
Protein: 1g
-
Fat: 9g
-
Carbohydrates: 32g
-
Sugar: 26g
-
Sodium: 12mg
Note: May vary depending on syrup type and coconut cream brand
FAQs
Can I use frozen blueberries instead of fresh?
Yes—thaw them slightly before muddling or blending, or simmer into a quick syrup with sugar and water.
What’s the difference between coconut cream and coconut milk?
Coconut cream is thicker and richer, perfect for creamy cocktails. Coconut milk is thinner and better suited for lighter drinks.
Can I make this cocktail ahead of time?
Yes. Blend or shake the ingredients (minus ice) and store in the fridge. Shake again with ice before serving.
Is this drink very sweet?
It’s naturally sweet from the pineapple juice and coconut cream. Adjust sweetness by using less syrup or adding more citrus.
How can I make a layered presentation?
Pour the base (rum, coconut cream, and juice), then float blueberry syrup and blue curaçao last using the back of a spoon.
Conclusion
This Blueberry Piña Colada Cocktail Recipe is a refreshing, fruity escape in a glass. With the creamy richness of coconut, tropical tang of pineapple, and a blueberry twist that adds color and flavor, it’s the perfect summer cocktail for when you want something both classic and creative. Whether blended or shaken, this cocktail is as Instagram-worthy as it is sip-worthy. Garnish with fresh fruit, serve over ice, and enjoy the breeze of island bliss—one vibrant sip at a time.
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Blueberry Piña Colada Cocktail Recipe
- Total Time: 10 min
Ingredients
Ingredients
-
2 oz white rum
-
2 oz coconut cream
-
3 oz pineapple juice
-
1 oz blueberry syrup or muddled blueberries
-
½ oz blue curaçao
-
Crushed ice
Optional Garnish
-
Fresh blueberries
-
Pineapple slice
-
Mint sprig
Instructions
Step 1: Muddle or prepare blueberry syrup
If using fresh blueberries, muddle them in the shaker until juicy and broken down. If using blueberry syrup, measure 1 oz and set aside.
Step 2: Add all ingredients to shaker or blender
In a cocktail shaker or blender, combine 2 oz white rum, 2 oz coconut cream, 3 oz pineapple juice, your blueberry component, and ½ oz blue curaçao.
Step 3: Add ice and shake/blend
If shaking: fill shaker with crushed ice and shake vigorously for 15 seconds. If blending: add a generous scoop of crushed ice and blend until smooth.
Step 4: Serve
Pour the mixture into a hurricane or tiki glass filled with crushed ice, or pour directly from the blender if blended.
Step 5: Garnish and enjoy
Top with fresh blueberries, a pineapple wedge, and a sprig of mint. Serve with a straw and sip your way to paradise.
Notes
-
Coconut cream should be well mixed before using—stir or shake the can if it’s separated
-
If using muddled blueberries, double strain the mix to remove skins and seeds for a smoother sip
-
Crushed ice works best for this cocktail’s slushy, tropical texture
-
Use high-quality blue curaçao for better color and cleaner flavor
-
Adjust sweetness by modifying the amount of blueberry syrup or pineapple juice
- Prep Time: 10 min
- Cook Time: 0 min
Nutrition
- Calories: 290
- Sugar: 26 g
- Sodium: 12mg
- Fat: 9g
- Carbohydrates: 32g
- Protein: 1 g