Bunny Colada
A frozen pink blended cocktail — essentially a strawberry piña colada — made with rum, strawberry lemonade, frozen strawberries, and cream of coconut. Festive for Easter but drinkable all year.
Ingredients
⚠️ The web clipper didn’t capture the recipe card measurements. Check the source for exact quantities.
- Rum (white or coconut rum work well)
- Frozen strawberry lemonade concentrate (or strawberry lemonade)
- Frozen strawberries
- Cream of coconut (e.g., Coco López)
- Ice (as needed for blending)
Optional garnishes: Fresh strawberry, Peeps candy on a skewer, sweetened coconut flakes on the rim (use corn syrup to adhere)
Recipe
- Add rum, strawberry lemonade, frozen strawberries, and cream of coconut to a blender.
- Blend until smooth.
- Pour into glasses.
- Garnish with fresh strawberries, Peeps skewers, and coconut-rimmed glasses if desired.
To rim with coconut: Dip glass rim in corn syrup, then in sweetened coconut flakes.
Kid-friendly version: Omit the rum entirely — the drink still works as a frozen mocktail.
Notes & Modifications
- Very similar to a piña colada but substitutes strawberries and lemonade for pineapple.
- Coconut rum instead of white rum would amplify the tropical flavor.
- Best served immediately; doesn’t hold well once blended.
- Tall hurricane glasses or any wide-mouthed glass work well for presentation.
Pairs Well With
- Easter brunch spreads
- Grilled shrimp or tropical apps
- Light summery food generally