Nutty Colada

Pro tips

• Use full-fat canned coconut milk; shake hard to emulsify the milk with spirits and pineapple juice.
• Strain crushed pineapple to prevent pulp from clogging the shaker; reserve juice for the drink.
• Chill your glassware before pouring to keep the drink cold longer without over-dilution.

Substitutions

• Amaretto → Frangelico or hazelnut liqueur (nuttier profile)
• Coconut milk → Heavy cream or coconut cream (richer, less tropical)
• Crushed pineapple → Fresh pineapple juice (smoother texture)

Storage & make-ahead

Serve immediately after shaking; store leftover batched mix refrigerated up to 2 days in an airtight container.

Equipment

cocktail shaker · strainer · jigger

Can I make a Nutty Colada without coconut milk?

Yes—substitute heavy cream, coconut cream, or oat milk for a creamier or dairy-free version, though coconut milk is traditional.

Should I blend or shake a Nutty Colada?

Shake vigorously with ice in a cocktail shaker for 10–15 seconds to chill and emulsify the coconut milk and crushed pineapple.

What glassware works best for this drink?

Serve in a coupe, rocks, or hurricane glass; a highball with ice works for a longer pour.

Can I batch this cocktail ahead for a party?

Yes—mix amaretto, coconut milk, and crushed pineapple in a pitcher and chill; shake with ice and serve individually.

Is there a non-alcoholic version?

Replace amaretto with almond syrup or almond extract (1/4 tsp) diluted in water for a virgin Nutty Colada.