I’ve made plenty of tropical drinks over the years, but the Cottontail Colada hits different.
I wanted to take the beloved piña colada and give it an Easter makeover — something smooth and festive that still makes you feel like you’re lounging somewhere warm, even if you’re just sitting at the family table surrounded by Easter baskets.
After a bit of experimenting with marshmallow syrup and coconut cream, this cocktail earned a permanent spot on my springtime menu.
It’s playful but grown-up, and always gets a smile.
Food Pairings
I always like to match the vibe of a cocktail, and for the Cottontail Colada, I recommend pairing it with light, tropical-inspired treats that complement its creamy sweetness.
Some of my favorites:
Coconut Macaroons — their chewy texture and toasted flavor mirror the coconut notes perfectly.
Carrot Cake Cupcakes — the warm spice and cream cheese frosting offer a great contrast to the cocktail’s cool, sweet base.
Pineapple-glazed Ham Sliders — the sweet glaze links right into the pineapple and coconut flavors, while the saltiness keeps things balanced.
These bites make the whole experience feel like a laid-back Easter brunch by the beach.
Similar Drinks to Try
If you enjoy the Cottontail Colada, you might like these too:
🥚 Speckled Egg Shot — A pastel-colored, creamy shooter with candy-sweet vibes.
🍋 Lemon Meringue Pie Martini — Sweet, tart, and silky, just like the classic dessert.
🧁 Bunny Tail Milkshake Cocktail — A marshmallow-forward, coconut-topped boozy milkshake.
🍓 Strawberry Shortcake White Russian — A berry-laden twist on the classic creamy cocktail.
🫐 Blueberry Cream Cloud Martini — Smooth blueberry flavor wrapped in a cloud of cream.
🥥 Coconut Cream Bunny Punch — A party-perfect blend of coconut, marshmallow, and pineapple.
Cottontail Colada
Ingredients
- 2 oz Coconut Rum
- 2 oz Pineapple Juice
- 1 oz Cream of Coconut
- 1 oz Marshmallow Syrup
- 1 oz Heavy Cream
- Ice
- Sweetened shredded coconut (for the rim)
- Marshmallow bunny or Peep (for garnish)
Instructions
- Prepare your glass by dipping the rim into marshmallow syrup and rolling it in shredded coconut for a fluffy, festive touch.
- Fill a shaker with ice, then pour in the coconut rum, pineapple juice, cream of coconut, marshmallow syrup, and heavy cream.
- Shake until everything’s smooth, frothy, and ice-cold — about 15-20 seconds.
- Strain into your prepared glass.
- Garnish with a marshmallow bunny or Peep perched right on the rim.
FAQ
Q: Can I make this cocktail ahead of time for a group?
A: You sure can — just multiply the recipe and blend it in a pitcher. Shake or stir well before serving, and rim each glass with the coconut and syrup before pouring.
Q: What’s a good non-alcoholic version?
A: Swap the coconut rum for coconut water or coconut milk, and you’ve got a family-friendly version that still feels like Easter in a glass.
Q: Can I substitute the marshmallow syrup?
A: Absolutely. If you can’t find marshmallow syrup, vanilla syrup, or even a light honey syrup works nicely, though it’ll slightly change the flavor.
Q: What’s the best glass to serve a Cottontail Colada in?
A: I recommend a stemless wine glass or a classic piña colada hurricane glass — something wide enough to show off the coconut-flaked rim and tall enough to hold the creamy pour.
Q: Does this cocktail work as a frozen blended drink?
A: It does! Add all the ingredients to a blender with about 1 cup of ice and blend until smooth for a frosty Easter slush version.