Bomba Colada

Take a pina colada, crank up the volume, and you’ve got a Bomba Colada. Rum, pineapple juice, coconut cream, and milk get blended with ice into a frosty, creamy slush that screams beach vacation.

But the real showstopper is the presentation. The rim of a tall 16-ounce glass gets dipped in strawberry puree, then rolled in shredded coconut. Pour in the frozen blend, and finish with a float of dark rum that slowly sinks through the drink as you sip.

It takes about five minutes from blender to hand. That’s less time than it takes to find your sunglasses.

Pro Tips

• Use Coco Lopez or another thick coconut cream, not thin coconut milk. The richness matters here.
• Blend the ice thoroughly. You want a smooth, slushy texture, not chunky ice chips.
• Float the dark rum gently on top by pouring it over the back of a spoon. It creates a gorgeous layered effect.
• For a virgin version, skip the rum and add an extra splash of pineapple juice. Still tropical, still gorgeous.