Craving a tropical escape but stuck at home? This raspberry colada cocktail is exactly what you need. It combines the creamy, frosty goodness of a classic piña colada with a bright, fruity berry layer that looks incredible in a glass.
Because of its striking red and white layers, it is widely known as the magma cocktail. The tart raspberries perfectly balance the sweet coconut, making this a refreshing summer drink that is never too heavy.
Why You’ll Love This Raspberry Colada Cocktail AKA Magma Cocktail
Finding a show-stopping drink that is actually easy to make can be a challenge. You will love this recipe because it solves that problem instantly. It looks like a complicated, expensive drink from a high-end beach resort, but it takes just minutes to blend up in your own kitchen.
The layers naturally mix as you sip, creating an evolving flavor profile. You get the rich coconut cream up front, followed by a punchy, tart berry finish that keeps you coming back for more.
What Makes This Recipe Special
The secret to this drink is the visual “magma” effect. Instead of blending the berries into the main mix, we create a thick raspberry puree for the base. When you pour the white frozen colada over the top, the red puree crawls up the sides of the glass.
This layered cocktail technique creates a flowing lava look that is absolutely stunning. Plus, it gives you total control over how much berry flavor you want in each sip by simply adjusting your straw.
Ingredients You’ll Need
You only need a handful of accessible, simple ingredients to pull off this impressive frozen rum drink.
- Frozen Raspberries: Pro-Tip: Keep them frozen! This ensures the base puree is thick enough to hold up the heavy colada layer.
- Simple Syrup: Pro-Tip: Adjust this slightly depending on how tart your raspberries are.
- White Rum: Pro-Tip: Use a clean, light rum so it does not overpower the delicate fruit flavors.
- Cream of Coconut: Pro-Tip: Make sure you buy sweetened cream of coconut, not unsweetened canned coconut milk.
- Pineapple Juice: Pro-Tip: Chilled juice helps keep the blended drink frosty longer.
- Crushed Ice: Pro-Tip: Crushed ice blends faster and smoother than large cubes.
Pro-Tips for Success
- Chill your glassware: Place your hurricane or highball glasses in the freezer for 15 minutes before making the drink. Frosty glasses keep the drink from melting too quickly.
- Rinse the blender: You must rinse the blender pitcher between making the red base and the white colada mix. If you do not, your white layer will turn completely pink.
- Pour slowly: When adding the colada layer over the raspberry base, pour it gently over the back of a spoon to keep the layers distinct.
- Do not over-blend: Pulse the ice just until smooth. Over-blending will create a watery drink that cannot support the layered effect.
Common Mistakes to Avoid
- Using the wrong coconut product: Buying coconut cream or coconut milk instead of cream of coconut will result in a bland, unsweetened, and icy drink. Coco Lopez or Real are great brands to look for.
- Using fresh berries for the base: Fresh berries contain too much water and will not create a thick enough puree. The white layer will immediately sink and mix with it, ruining the magma look.
- Adding too much ice: Start with less ice than you think. Too much ice dilutes the rum and fruit flavors, leaving you with a tasteless slush.
Flavor Variations
- Virgin Magma Mocktail: Simply omit the white rum and add an extra splash of pineapple juice or coconut water for a family-friendly treat.
- Strawberry Lava: Swap out the frozen raspberries for frozen strawberries if you prefer a sweeter, more traditional berry flavor.
- Spiced Rum Twist: Use a high-quality spiced rum instead of white rum for warm notes of vanilla and baking spices.
- Mango Colada: Blend a half cup of frozen mango chunks into the white colada layer for an extra punch of tropical fruit.
What to Serve With Raspberry Colada Cocktail AKA Magma Cocktail
This sweet, frozen cocktail is the ultimate companion for spicy and savory summer dishes. The cooling coconut is the perfect remedy for heat.
Serve these alongside spicy grilled jerk chicken, blackened fish tacos, or a massive platter of crispy coconut shrimp. It also functions beautifully as a standalone liquid dessert after a heavy barbecue meal.
Storage and Reheating
Frozen blended cocktails like this do not store well once assembled, as the ice will melt and the layers will separate and dilute. It is best to serve and enjoy them immediately.
However, you can prep ahead! Blend the raspberry base and store it in an airtight jar in the fridge for up to two days. You can also mix your rum, cream of coconut, and pineapple juice in a pitcher in the fridge. When ready to serve, just blend the white mix with ice and assemble.
View Full Recipe
Raspberry Colada Cocktail AKA Magma Cocktail
Description
This gorgeous Raspberry Colada Cocktail blends sweet coconut, white rum, and pineapple over a thick, tart raspberry base. It is the ultimate refreshing summer drink that looks just as incredible as it tastes.
Ingredients
Instructions
-
Blend the Magma Base (0-2 min)
Add the frozen raspberries and simple syrup to your blender. Blend until it forms a thick, smooth puree. Spoon this red mixture evenly into the bottom of two large glasses.
-
Clean the Blender (2-3 min)
Quickly rinse out the blender pitcher with warm water. It needs to be clean so the red residue does not turn your white colada layer pink.
-
Blend the Colada Layer (3-6 min)
Add the white rum, cream of coconut, pineapple juice, and crushed ice to the clean blender. Blend on high until the mixture is thick, frosty, and completely smooth.
-
Assemble the Layers (6-8 min)
Very slowly pour the frosty colada mixture over the raspberry base in each glass. Pouring gently over the back of a spoon helps keep the layers separated, allowing the red base to creep up the sides like magma.
-
Garnish and Serve (8-10 min)
Garnish the rim of each glass with a fresh pineapple wedge and a pick of fresh raspberries. Add a straw and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 9g45%
- Sodium 20mg1%
- Total Carbohydrate 46g16%
- Dietary Fiber 4g16%
- Sugars 36g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjusting the texture: If your colada layer is too thin, add a small handful of extra crushed ice and pulse again. If it is too thick to pour, add a tiny splash of pineapple juice.
- Scaling up: You can easily double this recipe for a party, but do not overload your blender. It is best to blend the colada layer in batches to ensure the ice gets perfectly smooth.
- Seedless option: If you strongly dislike raspberry seeds, push your blended raspberry puree through a fine-mesh sieve before adding it to the glasses. It takes an extra minute but yields a silky smooth base.
