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A creamy pink Easter Bunny Colada cocktail in a tall glass, garnished with a marshmallow Peep bunny.
Lady Maria

Hoppy Easter Bunny Colada

A whimsical, creamy, and utterly delightful cocktail that takes the tropical soul of a classic piña colada and dresses it up for Easter festivities. This frosty and smooth drink tastes like a fluffy cloud of coconut and pineapple, with a gentle warmth from rum and a whisper of vanilla.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 2
Course: Cocktail, Drink
Cuisine: American, Tropical
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups frozen pineapple chunks
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons shredded coconut, for rim and garnish
  • Whipped cream, for topping
  • 2 Peeps marshmallow bunnies or chicks, for garnish

Equipment

  • High-powered blender
  • Hurricane or goblet glasses
  • Jigger or measuring cups
  • Measuring spoons
  • Two small plates (for rimming)
  • Straws

Method
 

  1. Place two hurricane or goblet glasses in the freezer to chill for at least 15 minutes. This keeps the drink frosty longer.
  2. Prepare the coconut rim. Pour a thin layer of cream of coconut onto a small plate and spread the shredded coconut on another plate. Dip the rim of each chilled glass first into the cream of coconut, then press it gently into the shredded coconut to coat.
  3. In the pitcher of a high-powered blender, combine the frozen pineapple chunks, white rum, 4 oz of cream of coconut, pineapple juice, and vanilla extract.
  4. Secure the lid and blend, starting on a low speed and gradually increasing to high. Blend for 30-60 seconds, or until the mixture is completely smooth, thick, and creamy.
  5. If the mixture is too thick to blend, add another splash of pineapple juice. If it's too thin, add a few more frozen pineapple chunks.
  6. Pour the finished colada into your prepared, chilled glasses.
  7. Garnish each drink with a generous dollop of whipped cream, a sprinkle of extra shredded coconut, and a Peeps marshmallow on the rim. Serve immediately.

Notes

Blender power is key for a smooth texture; if yours struggles, add a bit more liquid. Be sure to use 'cream of coconut,' not coconut milk or cream, for the authentic sweet and thick consistency. For a non-alcoholic version, simply omit the rum and add a bit more pineapple juice. You can create variations like a 'Strawberry Bunny Colada' by adding 1/2 cup of frozen strawberries, or a 'Toasted Bunny' by using toasted coconut for the rim and garnish.