Let's Keep In Touch!



Ramped-up Rambutan Coffee Colada

If you’re a fan of coffee and coconut and love creamy, tropical, smoothie-like cocktails, these coladas are for you! Just fill the blender with fresh fruit, coconut cream, espresso, and rum! For an extra midday — preferably pool-side! — pick-me-up, top with the frothed, cinnamon coffee topper. This is basically a coffee delgona that adds a kick of caffeine and warm spice to the cool, sweet colada.

Prep Time: 5 minutes

Yield: 8; 1-ounce cocktail

Serves: Party

Glassware: Tulip, Hurricane, Wide-Mouth Margarita




  • 12 rambutans, peeled and seeds removed, or substitute 1 (20 oz) can whole, peeled lychees in heavy syrup, drained
  • ½ dragon fruit, peeled and rough chopped
  • 1 (15 ounce) cream of coconut
  • 9 ounces coconut rum
  • ½ tablespoon instant espresso
  • ½ tsp freshly grated ginger, optional
  • 2 cups ice

Frothed Cinnamon Coffee Topper:

  • ½ cup instant espresso
  • ½ cup white granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ cup boiling water


  • 4 rambutans, cut in half
  • ½ dragon fruit with skin, sliced in ¼ -inch rounds


Combine the peeled rambutan, dragon fruit, cream of coconut, coconut rum, coffee liquor, instant espresso, grated ginger (if you want a spicy kick!), and two cups of ice cubes in a blender. Puree until very smooth.

Store in the refrigerator (up to 3 hours) until ready to serve.

Meanwhile, make the frothed coffee. Add the instant espresso, sugar, cinnamon, and boiling water to a bowl. Whip the mixture using an electric mixer for 3-4 minutes or until mixture is stiff and pale in color.

To serve Ramped-up Rambutan Coffee Coladas, stir the blended rambutan mixture and pour over crushed ice or additional ice cubes. Top with frothed cinnamon coffee topper and garnish with slices of dragon fruit and halved rambutans.