Tropical Rainbow Sherbet Piña Colada

This Tropical Rainbow Sherbet Piña Colada is a colorful twist on the classic island cocktail. Blending creamy coconut, juicy pineapple, and sweet rainbow sherbet, this frozen drink is as refreshing as it is vibrant. Whether I’m lounging by the pool or hosting a summer gathering, this drink brings instant tropical vibes with every sip.

Why You’ll Love This Recipe

I love this piña colada because it’s not just delicious—it’s fun. The addition of rainbow sherbet takes the traditional flavors of coconut and pineapple and layers in fruity, tangy sweetness with a pop of color. It’s creamy, icy, and beautifully blended. Plus, I can make it boozy with rum or keep it kid-friendly without. It’s the ultimate summer treat in a glass.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rainbow sherbet (any brand or flavor combo)
• Pineapple juice
• Cream of coconut (such as Coco Lopez)
• Light rum (optional, for the classic cocktail version)
• Ice cubes
• Fresh pineapple or cherries (for garnish)
• Whipped cream (optional, for topping)

directions

1. I add the rainbow sherbet, pineapple juice, cream of coconut, ice, and rum (if using) to a high-powered blender.

2. I blend until smooth and creamy. If it’s too thick, I add a splash more pineapple juice to loosen it up.

3. I pour the drink into chilled glasses and garnish with pineapple wedges, cherries, or a swirl of whipped cream for extra flair.

4. I serve it immediately while it’s still cold and frosty.

Servings and timing

This recipe makes 2–3 servings and takes about 5 minutes to prepare from start to finish. It’s quick, easy, and made entirely in the blender.

Variations

• For a non-alcoholic version, I simply leave out the rum and it becomes a kid-friendly tropical smoothie.

• I sometimes mix in frozen mango or strawberries for an extra fruity twist.

• If I want a richer texture, I use coconut milk instead of cream of coconut.

• To make it extra cold and slushy, I freeze the pineapple juice into cubes ahead of time.

• I’ve also topped it with toasted coconut flakes for a fun tropical crunch.

storage/reheating

Since this is a frozen drink, I serve it right after blending for the best texture. If I have leftovers, I pour them into popsicle molds and freeze for a refreshing treat later. Re-blending after freezing can work, but the texture isn’t quite the same as fresh.

FAQs

Can I make this ahead of time?

I prefer to blend and serve this drink fresh, but I’ve prepped the ingredients and frozen them in individual portions to blend quickly when needed.

What type of rum is best for piña coladas?

I usually use light rum for a classic taste, but dark or coconut rum adds a deeper, richer flavor if I want to mix it up.

Can I use canned pineapple instead of juice?

Yes, I’ve used canned pineapple in juice and blended it all together. It gives a thicker texture and a slightly more tropical feel.

Is there a dairy-free version?

Rainbow sherbet often contains dairy, but there are non-dairy versions available. Combined with cream of coconut, it can be made fully dairy-free.

What’s the difference between cream of coconut and coconut milk?

Cream of coconut is sweet and thick—perfect for cocktails. Coconut milk is unsweetened and thinner, often used in cooking. I stick to cream of coconut for that classic piña colada flavor.

Conclusion

This Tropical Rainbow Sherbet Piña Colada is a playful, colorful take on a classic frozen cocktail. I love how easy it is to make, how festive it looks, and how perfectly it captures those summer vacation vibes. Whether I’m sipping solo or serving a crowd, it’s always a fun, flavorful escape in a glass.