Superfood Pina Colada

We’re keeping it healthy(ish) and green this St. Patrick’s Day!

Superfood Pina Colada | CaliGirlCooking.com

That’s right, this Superfood Pina Colada gets its vivid teal green color from our favorite superfood – spirulina! I’m just so over the top excited about not only the refreshing, tropical taste of this beautiful libation, but the gorgeous hue. And it’s all natural! How about that.


We’re pretty lucky that St. Patrick’s Day falls on a Friday this year, not only because we have two whole days to recover afterwards, but also because that means I get to bring you a fun cocktail to celebrate! And fun this is.

I’m really expanding the horizons here with this Superfood Pina Colada. After all, it’s only the second frozen drink I’ve featured on this here blog (after this Frozen Cantaloupe White Wine Sangria) as well as just the second superfood cocktail (after this Turmeric Gin and Ginger Cocktail, which was a HUGE hit.) I figured it was high time for me to start padding the portfolio in these areas, and our Superfood Pina Colada did not disappoint.

Superfood Pina Colada | CaliGirlCooking.com

Here’s the trick with anything you’re adding spirulina too: be sure to add tons of other delicious flavors! In fact, you might be a bit put off by the smell of spirulina when you first open the jar, but have no fear, when mixed with plenty of fruity pineapple and creamy coconut flavor, any off-taste is gone and all you’re left with is this beautiful color!!

The other great thing about this Superfood Pina Colada is that the recipe makes multiple servings. Perfect for a party! After whirring all of the ingredients together in the blender, you’ll end up with four small or two very large drinks – and if you go with the small servings, this is actually quite a low potency cocktail, which means you can drink more than one without worrying about a headache the next day!

As always, I tried to minimize any artificial sweeteners and stick with as many fresh ingredients as I could. This means that, in addition to the spirulina and requisite rum, all you’re going to need is some coconut milk, frozen pineapple, and pineapple juice. No crazy liqueurs or overly-sugary syrups needed. Oh, and a blender. You’re definitely going to need a blender.

Superfood Pina Colada | CaliGirlCooking.com

And if you’re wondering where you can find spirulina, simply head to your nearest Whole Foods or health food store, or hop on to the every-trusty Amazon! It’s pretty easy to find these days, so don’t even worry about that.

No matter what your plans are this St. Patrick’s Day, I hope they involve these Superfood Pina Coladas in some way. The hubs and I aren’t up to anything too exciting, most likely going downtown for a bit to support some of his accounts and possibly stopping by a show our friends’ band is putting on at a local restaurant.

The good news is, if you don’t have time today to make these Superfood Pina Coladas, they’re perfectly acceptable any time of the year, especially with all this warm weather we’ve been having! And if you’re on the East Coast hunkering down for winter storm Stella, why not mix some of these up to transport yourself to a tropical vacation somewhere?

Superfood Pina Colada | CaliGirlCooking.com

I hope you all have a safe, superfood cocktail-filled day and weekend! Xo

Superfood Pina Colada | CaliGirlCooking.com
Print
Superfood Pina Colada
Prep Time
10 mins
 

The classic pina colada gets a healthy twist (and it's beautiful color!) from the addition of the trendy superfood, spirulina. 

Course: Drinks
Author: CaliGirl Cooking
Ingredients
  • 4 ounces white rum
  • 1 13.5 ounce can coconut milk
  • 1 teaspoon spirulina
  • 2 cups ice
  • 3 1/2 cups frozen pineapple
  • 6 ounces pineapple juice
  • Pineapple wedges for garnish (optional)
Instructions
  1. Place all ingredients in a blender and puree on high until everything is combined. Pour into glasses and garnish with a pineapple wedge, if desired.

Superfood Pina Colada | CaliGirlCooking.com

Tropical Matcha Chia Pudding

Full-on long weekend recovery mode right here.Tropical Matcha Chia Pudding | CaliGirl Cooking

And this Tropical Matcha Chia Pudding is helping us keep on keepin’ on.

How was everyone’s long weekend? Do anything fun? Eat (or drink) anything delicious? Tell me, tell me! I want to hear all about it. This Labor Day weekend was a tad bittersweet for us. When it comes to long weekends, we’re usually the ones to jump at the chance to go on a short trip somewhere or go visit our family. Unfortunately, due to recent injuries, we had to stick at home this year, but we still managed to squeeze in some fun!


The best part was all of the delicious food and drink that were consumed. We attended a Convention of Cocktails on Sunday (yep, my friends are the coolest and have cocktail competitions for their birthday parties) and my good friend Dez hosted a CaliGirl Cooking Night for me last night!

Guys, this was soooo fun and I highly recommend that all of my food blogger friends jump on this train. Basically, Dez invited over a bunch of our friends, and asked each person to contribute a dish using a recipe from my blog. Everyone was told to come armed with empty stomachs and feedback for how easy the recipe was to follow, whether I missed anything in my instructions, if there was a part they didn’t understand, etc. Let me tell you, it was just EPIC and my heart felt so full seeing everyone enjoying all of the recipes I work so hard to create for you all.

It was also the perfect way for me to do a “soft” kick-off for my newest venture, Celebrations by CaliGirl Cooking! Yes, that’s right, this gal is stepping into the menu planning/food and beverage consultation world and I couldn’t be more excited. In a nutshell, I’m here to help anyone (including you!) that needs just a little (or a lot of) guidance in planning a menu for any special occasion you may be celebrating. I’ll have more details coming to the site soon, but in the meantime, if you’re curious, drop me a line. I always love to hear from you!

Tropical Matcha Chia Pudding | CaliGirl Cooking

But as per usual, I’m digressing again. What I REALLY want to tell you guys about today is this Tropical Matcha Chia Pudding, because I’m pretty darn excited about it. As I mentioned when I made these Coconut-Vanilla Chia Pudding Parfaits, it took me a while to jump on the chia pudding train. I always add chia seeds to my smoothie in the morning, but for that very reason it took me a while to feel the urge to make some other sort of breakfast involving the gelatinous superfood.

You may have seen a little teaser for these during my @bloglovin_food Instagram takeover this past weekend, and I’ve been getting so many requests for the recipe! Well wait no longer, my friends, it’s coming right at ya today.

To be honest, I was so surprised at how easy it was to make a matcha version of chia pudding. Like, why haven’t I been seeing more of this all over the inter-webs? Seriously, so simple. Much like our beloved matcha lattes, we just whisk matcha powder into almond milk, and then we add the chia seeds and just a touch of honey. Pop it in the refrigerator overnight and you’ll be ready to enjoy Tropical Matcha Chia Pudding first thing in the AM!

Tropical Matcha Chia Pudding | CaliGirl Cooking

Seriously, aside from chopping up the macadamia nuts and pineapple, there will be no other prep time required once you pull this pudding out of the refrigerator. If that’s not considered a grab-and-go breakfast, I don’t know what is!

Before I leave you with the recipe, let me just say that this Tropical Matcha Chia Pudding has got alllll the right flavors. The soft and silky matcha chia pudding is balanced out by the crunch of the macadamia nuts and the sweet hit from the fresh pineapple. And the coconut! We can’t forget the coconut. Because could we really call this a TROPICAL Matcha Chia Pudding without it?

Tropical Matcha Chia Pudding | CaliGirl Cooking

Tropical Matcha Chia Pudding

10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: Makes 2 large or 4 small servings

A tropical twist on the favorite overnight chia pudding recipe, featuring matcha powder, fresh pineapple, macadamia nuts and toasty coconut.

Ingredients

Instructions

  1. Pour matcha powder into almond milk and whisk vigorously to combine (try to get as many chunks of the matcha out as possible.) Whisk in honey, then add chia seeds.
  2. Let sit for 10 minutes, and then stir again, breaking up any large chunks of chia seeds. Place in refrigerator at least 8 hours or overnight.
  3. In the morning, remove chia pudding from the refrigerator. Scoop into individual serving vessels and top with macadamia nuts, pineapple and coconut flakes.
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*This post contains affiliate links. As always, all thoughts and opinions are my own.

 

Tropical Matcha Chia Pudding | CaliGirlCooking.com

Little cup o’paradise!

Belizean Rum Punch

Hello from Placencia, Belize!

Belizean Rum Punch | CaliGirl Cooking

Boy, has it been an amazing week so far. We arrived at our resort on Monday afternoon, and have been truly soaking it all in. We’ve had the perfect balance of adventure and relaxation, even despite a few thunderstorms here and there. That’s just what we get for going to Belize during its rainy season!


Nevertheless, we’ve hiked, traveled to private islands, snorkeled, gotten pampered at the spa…It’s not going to be easy hopping on a plane to leave bright and early tomorrow morning!

We’ve also most definitely been enjoying all of the local food and drink over this past week. We sprang for the all-inclusive package at our resort, and let me just say they have been feeding us well! Lots of seafood, lots of fresh fruit and veggies and definitely lots of delicious cocktails.

Belizean Rum Punch | CaliGirl Cooking

Since we’re in Belize right now, I thought that for this week’s cocktail I’d share a local classic – Belizean Rum Punch! This drink is all things tropical – coconut, rum and pineapple come together to transport you to your own private island. It’s somewhat similar to a Mai Tai, but gets its own unique twist with a couple of special ingredients.

I have to admit that I’m no alcohol-layering expert, so don’t get put off by this drink looking like Pepto Bismol. I promise it doesn’t taste anything like it! It’s simply the grenadine and the coconut milk coming together that gives it that bright pink hue. And it’s so delicious!

Belizean Rum Punch | CaliGirl Cooking

I’m going to keep this post short (because I want to enjoy every last minute we have here in this beautiful place!) but trust me when I say you want to give this Belizean Rum Punch a shot ASAP. You all may not be in Belize with us, but in this summer heat I know you’ll enjoy it just as much as we have been! XO

Belizean Rum Punch

5 minutes

Total Time: 5 minutes

Yield: Makes one cocktail

A delicious cocktail hailing from Belize, featuring pineapple, coconut and rum that will transport you to a tropical hideaway.

Ingredients

  • 1 ounce white rum
  • ½ ounce Grenadine
  • ½ ounce sweet ‘n’ sour mix
  • ½ ounce orange liqueur
  • ¼ cup coconut milk
  • ¾ cup pineapple juice
  • 1 ounce dark rum

Instructions

  1. Combine all ingredients except dark rum in a cocktail shaker with ice.
  2. Pour into a highball glass.
  3. Float dark rum on top.
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Belizean Rum Punch | CaliGirlCooking.com

Now please excuse me while I go enjoy my tiki drink.

Orange-Mango-Coconut Boozy Bobas

Why, oh why did I not think of this sooner?

Orange-Mango-Coconut Boozy Boba | CaliGirl Cooking

I’ve taken the Taiwanese frosty favorite bubble tea (or boba) and turned it into a cocktail. Yes sireee I sure did. It was the perfect refresher on Sunday afternoon when we returned from the 110 degree heat of San Luis Obispo/Santa Margarita. Chris and I sucked these Orange-Mango-Coconut Boozy Bobas down like we were coming off of a weekend full of too much laughter and indulgence (oh wait, we were, weren’t we?) And with the holiday weekend upon us, I’m sure those remaining tapioca pearls (i.e. the “bubbles”) will be put to VERY good use.


Speaking of, what are everyone’s plans? We’re looking forward to spending some time down at the beach and on our friend’s yacht watching the fireworks on the 4th of July, and we’re sooo hoping to get our tan on since our wedding is now less than a month away…eeek! June gloom please stay away because this bronzin’ progress needs to start, like, ASAP.

So, for those of you who have never heard of bubble tea or boba before, allow me to give you some background. Boba originated in Taiwan in the 1980’s and it has really taken off since then. I first started drinking it when I lived in Hawaii, and boba shops have slowly been popping up all over the rest of the U.S. ever since (in fact, we have our very own “805 Boba” at the mall here in Santa Barbara!) There are two generic categories of boba, the first being a mix of fruit and some sort of milk and the second being the fruit mixed with just ice and syrup for a more “slushy” version. Add some chewy tapioca balls to either of these combos and you have your bubble tea. The trick is slurping it up with a specially designed, ultra-wide straw so you get the tapioca balls and the fruit mixture in every single sip. It’s refreshing because of the fruit, yet strangely satisfying because of the chewiness of the tapioca. These could certainly pass as a snack!

Orange-Mango-Coconut Boozy Boba | CaliGirl Cooking

Although boba is typically made with a powdered non-dairy creamer or a sweetened condensed milk, I opted to go the more tropical (and healthier) route and use coconut milk for these Orange-Mango-Coconut Boozy Bobas. I figured we’d get plenty of sweetness from the fruit. And boy was I right?

I used a combination of fresh whole mango (cut off the pit, of course) and fresh orange juice with the coconut milk, and added in a hefty amount of ice to get the mixture nice and frothy. You could certainly also use frozen mango chunks and less ice and come up with an even creamier frozen consistency, I just had a ton of fresh mango on hand that I needed to use up. The only other ingredients we need to take this drink from “wow” to “wowza” are the tapioca pearls (which you can find here on Amazon, along with the special straws, so convenient), some white rum, and a little squeeze of fresh lime juice. Tropics – we’re comin’ for ya!

Orange-Mango-Coconut Boozy Boba | CaliGirl Cooking

Now, don’t be intimidated by these odd-looking tapioca pearls (they really look like little turds, pardon my French.) I had never cooked them before either, but it was so easy! Just a little boiling on the stove and tossing in honey and you’ll be good to go. Have no fear.

So, first step would be to “cook” the tapioca pearls, and then set them aside in their cozy honey bath while you make the frozen concoction. Blend together the mango, orange juice and coconut milk, then add in the lime juice, ice and rum.  Scoop the boba into the bottom of the glasses you’ll be serving in, then top them with the slushy, frothy, creamy, delicious Orange-Mango-Coconut mixture. Before you know it, you’ll have your Orange-Mango-Coconut Boozy Bobas in hand sitting out in the warm sun. Does it get any better than that?

Orange-Mango-Coconut Boozy Boba | CaliGirl Cooking

Orange-Mango-Coconut Boozy Bobas

10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes 2 large or 4 small cocktails

An adult spin on the classic Taiwanese bubble tea or "boba." Refreshing orange, mango and coconut with the slightest hint of rum.

Ingredients

  • 1 cup tapioca pearls
  • 2 teaspoons honey
  • 4 mangos, peeled and cut off the pit
  • Juice of 2 large oranges
  • 1 cup coconut milk
  • 4 ounces white rum
  • 4-5 cups ice
  • Juice of ½ to 1 lime

Instructions

  1. Cook tapioca pearls according to package directions. Once drained, stir in honey. Set aside.
  2. In a blender or food processor, combine mango, orange juice and coconut milk. Pulse until puree forms. Next, add rum, ice and lime juice and blend again until mixture is even and frothy.
  3. Scoop a couple of tablespoons (depending on how much boba you want in your drink) of the tapioca pearls into each glass. Pour orange-mango-coconut mixture over top. Add an [extra-wide straw|Cook tapioca pearls according to package directions. Once drained, stir in honey. Set aside.
  4. In a blender or food processor, combine mango, orange juice and coconut milk. Pulse until puree forms. Next, add rum, ice and lime juice and blend again until mixture is even and frothy.
  5. Scoop a couple of tablespoons (depending on how much boba you want in your drink) of the tapioca pearls into each glass. Pour orange-mango-coconut mixture over top. Add an extra-wide straw and enjoy!
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Grapefruit Coladas on the Rocks

It’s sweet, sweet summertime and the livin’ is easy, especially when you’ve got Grapefruit Coladas on the Rocks in your hands.

Grapefruit Coladas on the Rocks | CaliGirl Cooking

Let’s be real here, the summer is all about everything coconut and tropical. Because, by golly, if we can’t live on an exotic island somewhere (even though, to be fair, I did at one point in time) then we’re going to transport ourselves there in spirit by eating allllll of the foods that we would be enjoying if we were sitting on a white sand beach under a palm tree with the ocean lapping at our toes. Sound good?


I have to admit, although I don’t often think of all of the things I miss about living in Hawaii, when I get a hold of a tropical cocktail such as a mai tai or a pina colada, the memories come flooding back. I immediately want to be transported to some sort of body of water with the sun shining down on me and Hawaiian music playing in the background, no cares or “To Do” lists in sight.

But, since we can’t always get what we want and be on a white sandy beach in Hawaii all the time, we have to compromise. Right? Maybe with something like these Grapefruit Coladas on the Rocks?

Grapefruit Coladas on the Rocks | CaliGirl Cooking

It’s supposed to reach the 90’s here in Santa Barbara this weekend, so refreshing cocktails are definitely on my mind. There is also a raging wildfire just north of Santa Barbara proper, so the smoke is heavy in the air and there’s a brownish haze hanging over the ocean. Many families are being evacuated and, as the affected area is rural and full of farmland, many animals are being evacuated as well. It’s troubling times like these when simple things such as a tropical cocktail can lift spirits (if only slightly) and encourage camaraderie. So let’s all raise our glasses and learn how to make these delicious drinks to share with our nearest and dearest.

Grapefruit Coladas on the Rocks | CaliGirl Cooking

I love this recipe because it is the perfect combination of California sunshine and Hawaiian flavor. Instead of using the typical pineapple that we see in a classic pina colada, we sub in fresh grapefruit juice. We also serve this concoction on the rocks. Maybe I just like throwing back my alcoholic beverages a little too quickly, but I can’t get past the brain freeze that is eternally present when guzzling blended drinks. Is that just me?

Nevertheless, you could certainly blend this drink up if frozen drinks are more your thang. In fact, my inspiration for this flavor combination came from the Grapefruit-Coconut Sorbet that my boys over at Probably This recently shared. I saw it and my taste buds immediately started dancing. So good!

So obviously rum is our liquor of choice for these Grapefruit Coladas on the Rocks. Most pina colada recipes use both white and dark rums, but we’re just going to stick to the white stuff to keep these cocktails lookin’ as fine and pure as they deserve to be.

Grapefruit Coladas on the Rocks | CaliGirl Cooking

We use fresh squeezed grapefruit juice because, why not? There’s no need for a fancy juicer to make fresh grapefruit juice, so no excuses. We don’t go quite as far as MAKING our own coconut milk, but the high-quality canned stuff will do just fine.  The other secret ingredient I threw in here is some of my favorite Sonoma Syrup Co. Vanilla & Almond Syrup. Have no fear, though, if you don’t have any on hand. You can always buy some here, or simply whip up some vanilla simple syrup (I’ve included a recipe below) and add a dash of orgeat to get the same kind of flavor.

That’s it! One small thing to note: because this cocktail contains coconut milk and a highly acidic juice, it will tend to separate a bit if left sitting. There are two options for this situation: (1) don’t leave the drink sitting and consume it as fast as you can or (2) give it a simple stir with a straw or stir stick.

I love this cocktail recipe because it’s simple, with very few (but very fresh) ingredients, and it’s not overly sweet.  It’s perfect for a lazy day poolside, any time you’re wishing you were on a tropical vacation somewhere, or really just any time you want that touch of tiki in your life.

Grapefruit Coladas on the Rocks | CaliGirl Cooking

We’re headed to a wedding in Santa Ynez this weekend, so be sure to follow me on Snapchat or Instagram to see the daily play-by-play. It’s been a while since Chris and I have been on an actual “vacation” (even if for one night only) and I’m really looking forward to having some QT with my main squeeze. We are getting ready in just over a month after all!

I hope everyone has a fantastic weekend, filled with friends, family and plenty of Grapefruit Coladas. Cheers!

Grapefruit Coladas on the Rocks

10 minutes

Yield: Makes 2 cocktails

A twist on the classic pina colada using fresh grapefruit instead of pineapple and a touch of vanilla simple syrup. Equally as delicious and refreshing as the original!

Ingredients

  • 6 ounces fresh grapefruit juice (juice from about 2 grapefruits)
  • 4 ounces coconut milk
  • 4 ounces white rum
  • 2 ounces Sonoma Syrup Co. Vanilla-Almond Simple Syrup OR 1 ½ ounces vanilla simple syrup (recipe below) and ½ ounce orgeat
  • Wheel of grapefruit to garnish

Instructions

  1. Combine all ingredients (except garnish) in a cocktail shaker filled halfway with ice. Shake vigorously for about 30 seconds, then pour into two rocks glasses. Garnish with grapefruit wheel and enjoy!

Notes

To make the Vanilla Simple Syrup: Combine one cup water, one cup sugar and the seeds from one vanilla bean in a small saucepan. Bring to a boil. Once boiling, reduce to a simmer and stir until sugar dissolves completely. Remove from heat and let cool before using.

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Grapefruit Coladas on the Rocks | CaliGirl Cooking

Gimme two Grapefruit Coladas….

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