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With passionfruit in season, we have given the traditional piña colada a twist by swapping the pineapple out for it. While the cocktail still delivers the same marriage of sweet and tart, this one serves with a little bit more boldness and pulpiness. There really is no better time than now to try it out.


  • 30 ml white rum
  • 30 ml dark rum
  • 80 ml strained fresh passionfruit juice
  • 20 ml sugar syrup
  • 40 ml coconut cream
  • ½ tsp passionfruit seeds
  • 1 cup ice cubes

Blend or process rum, juice, syrup, cream, seeds and ice cubes until smooth.

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