Coconut Colada

About the Coconut Colada

Coconut Colada takes the familiar piña colada idea and gives it a scoop of coconut sorbet in place of cream of coconut, blended with Timber Creek Florida Rum, pineapple juice, and lime for a lighter, brighter frozen style drink. Swapping in sorbet instead of the traditional cream base cuts down on richness while still delivering that unmistakable coconut flavor, and it gives the finished cocktail a slightly icier, more refreshing texture that suits a hot Florida afternoon. Timber Creek’s rum is a natural fit for this kind of tropical build; distilled and aged on the distillery’s Crestview farm through its grain to glass process, the rum carries brown sugar and light baking spice notes that play well against coconut and pineapple without getting buried by them, since a thinner or more neutral rum tends to vanish once fruit and sweet dairy adjacent flavors enter the mix.

To build it, combine two ounces of the rum with a scoop of coconut sorbet, an ounce of pineapple juice, and half an ounce of lime juice in a shaker, and shake vigorously with ice until the sorbet has mostly broken down and the mixture is well chilled and slightly frothy. Strain into a chilled coupe and garnish with a lime wheel on the rim. Because the sorbet replaces the need for a blender, this version comes together faster than a traditional frozen colada while still delivering a similar cooling, tropical effect.

It is an obvious match for coconut shrimp, pineapple salsa, or jerk chicken if you are building out a beach style spread, and it also plays nicely with mango salad for a lighter lunch pairing. This is a dessert adjacent cocktail meant to be sipped slowly in the shade rather than rushed, and given how easy drinking it is, keeping a glass of water nearby and pacing your rounds is a good idea.

Coconut Colada takes the familiar piña colada idea and gives it a scoop of coconut sorbet in place of cream of coconut, blended with Timber Creek Florida Rum, pineapple juice, and lime for a lighter, brighter frozen style drink. Swapping in sorbet instead of the traditional cream base cuts down on richness while still delivering that unmistakable coconut flavor, and it gives the finished cocktail a slightly icier, more refreshing texture that suits a hot Florida afternoon. Timber Creek’s rum is a natural fit for this kind of tropical build; distilled and aged on the distillery’s Crestview farm through its grain to glass process, the rum carries brown sugar and light baking spice notes that play well against coconut and pineapple without getting buried by them, since a thinner or more neutral rum tends to vanish once fruit and sweet dairy adjacent flavors enter the mix.

To build it, combine two ounces of the rum with a scoop of coconut sorbet, an ounce of pineapple juice, and half an ounce of lime juice in a shaker, and shake vigorously with ice until the sorbet has mostly broken down and the mixture is well chilled and slightly frothy. Strain into a chilled coupe and garnish with a lime wheel on the rim. Because the sorbet replaces the need for a blender, this version comes together faster than a traditional frozen colada while still delivering a similar cooling, tropical effect.

It is an obvious match for coconut shrimp, pineapple salsa, or jerk chicken if you are building out a beach style spread, and it also plays nicely with mango salad for a lighter lunch pairing. This is a dessert adjacent cocktail meant to be sipped slowly in the shade rather than rushed, and given how easy drinking it is, keeping a glass of water nearby and pacing your rounds is a good idea.