Ingredients
Method
- In a blender, combine the frozen pineapple chunks, coconut milk, white rum, pineapple juice, lime juice, and ice. Blend until smooth and creamy.
- Pour half of the mixture into a glass, filling it about halfway.
- Slowly pour the blue curaçao over the back of a spoon into the glass to create a layered effect.
- Top with the remaining pina colada mixture.
- Garnish with fresh pineapple slices and maraschino cherries. Serve immediately.
Nutrition
Notes
- For a non-alcoholic version, replace the rum with additional pineapple juice or coconut water.
- For a tropical twist, add a handful of spinach or kale to the blender for a green layer.