This is a blended kiwi cocktail built on the same bones as a piña colada — coconut cream, pineapple juice, rum — with fresh kiwi doing the heavy lifting on flavor. It comes together in one blender in 10 minutes, and the result is creamy, tart, and cold enough to actually feel refreshing. If you want something that looks impressive with almost no effort, this is a solid choice.
What makes this version work
Two things matter here. First, the ratio of coconut cream to pineapple juice keeps the drink creamy without turning it into a milkshake — too much coconut cream and the kiwi flavor disappears, too little and the whole thing tastes thin and sharp. Second, the lime juice isn’t optional. Kiwi is already tart, but without a small hit of lime the sweetness from the honey can make the drink taste flat rather than bright. Those 15 ml pull everything into focus. Get those two things right and the blender does the rest.
Troubleshooting
- Drink is too thick to pour: You used too much ice or the kiwi was very cold. Add a splash of pineapple juice and blend for another 10 seconds — no need to start over.
- Grainy or stringy texture: The kiwi wasn’t blended long enough, or your blender isn’t powerful enough for a short blend time. Run the blender for a full 60 seconds and check before pouring.
- Tastes too sweet even after skipping extra honey: Ripe kiwis vary a lot in sugar content. Squeeze in a little more lime juice rather than adding more ingredients — it cuts sweetness without changing the volume of the drink.
- Drink separates quickly in the glass: This happens when the ice is over-blended into water. Use ice straight from the freezer and don’t blend longer than needed to get a smooth consistency.
- Color is dull brown-green instead of bright green: The coconut cream is overpowering the kiwi color. Make sure you’re measuring 120 ml, not eyeballing a generous pour. Slightly underripe kiwis also produce a duller color than fully ripe ones.
Storage and reheating
This drink doesn’t store well once blended — the ice melts, the texture breaks down, and the kiwi oxidizes to a brownish color within a couple of hours. If you want to prep ahead, blend everything except the ice and refrigerate the liquid base in a sealed jar for up to 24 hours. When you’re ready to serve, add the ice and blend for 20 to 30 seconds. Skip the garnish — not worth the extra dish — and just pour straight into cold glasses. There’s no freezer option worth recommending; the coconut cream separates on thawing and the texture doesn’t recover.
Kiwi Colada
Ingredients
- 2 small ripe kiwis peeled and diced
- 120 ml coconut cream quality full-fat for richness
- 60 ml white rum preferably a Caribbean brand
- 60 ml pineapple juice freshly squeezed if available
- 15 ml lime juice fresh
- 1 cup ice cubes
- 2 tablespoons honey for sweetness, adjust to taste
- 1 small kiwi slices for garnish
Instructions
- Combine the diced kiwis, coconut cream, white rum, pineapple juice, lime juice, ice cubes, and honey in a blender.
- Blend until smooth and creamy, ensuring the kiwi is completely pureed and the mixture is even.
- Taste and adjust the sweetness with more honey if needed.
- Pour over a few ice cubes into chilled glasses.
- Garnish with fresh kiwi slices on the rim of the glass to add a visual cue to the drink's essence.
Notes
Nutrition
Common questions
Can I make this without alcohol?
Yes — just leave out the rum entirely. Replace it with an extra 60 ml of pineapple juice to keep the liquid balance right, otherwise the drink will be thicker than intended.
Do I need to peel the kiwi before blending?
Yes, peel it. Kiwi skin is edible but it turns the drink bitter and adds a rough texture that doesn’t blend out completely, even in a good blender.
Can I use canned coconut milk instead of coconut cream?
You can, but the drink will be noticeably thinner and less rich. If coconut milk is all you have, use the thick layer from the top of an unshaken can to get closer to the right consistency.
How do I know if my kiwis are ripe enough?
A ripe kiwi gives slightly when you press the skin, similar to a ripe peach. Underripe kiwis are very firm and taste almost purely sour, which will throw off the balance of the drink even with extra honey.
Can I double the recipe for a group?
Yes, but check your blender capacity first — a doubled batch with ice is a large volume. It’s safer to blend in two separate batches than to overfill and end up with an uneven blend.
