In this slushy, fruity lava flow Hawaiian tropical drink, the flavors of pineapple, coconut, and strawberry swirl together creating a delicious icy cold drink.

It is easy to make and is perfect as an elegant beverage for entertaining or for a fun treat with the kids on hot summer days. Garnish with a wedge of pineapple if you’re feeling extra fancy!

Glass cup filled with strawberry puree and icy pineapple coconut mixture with red straw and pineapple wedge on rim of glass.

Ingredients for Lava Flow Tropical Hawaiian Drink

This exotic and fun drink comes together in two steps. First, the strawberry syrup mixture:

  • Frozen strawberries: you can use already sweetened frozen strawberries (usually packaged as “strawberries frozen in syrup” OR use unsweetened frozen strawberries tossed with 1/4 cup sugar. In either case, let the strawberries thaw until slightly frozen and blendable.
  • Water: blend the frozen strawberries with water; the mixture will be thick, cold and syrupy.

Chill this strawberry mixture in the refrigerator while preparing the other components. The success of this drink relies on really cold ingredients!

White square bowl with slightly thawed strawberries and sugar.
Blender with blended up mixture of slightly frozen strawberries, water and sugar.

Second, the pineapple-coconut mixture:

  • Pineapple juice: use all-natural (nothing added) pineapple juice. This is readily available in cans or larger plastic juice containers in the juice aisle of the grocery store.
  • Cream of coconut: this ingredient is often found in the mixed drinks aisle of the grocery store (the cream of coconut is non-alcoholic). I usually use the Coco Lopez brand in the blue can. It is NOT the same as coconut cream or coconut milk.  
  • Half-and-half: this adds the necessary creaminess to the lava flow drink. You can use half heavy cream/half milk in place of the half-and-half.

Whisk these ingredients together in a liquid measuring cup or bowl. Then, fill a blender halfway with ice and pour in the pineapple-coconut mixture until it comes up to the same level as the ice.

Blend until no annoying little ice chunks remain and it is super slushy.

A high-powered blender, like Vitamix, Blendtec, or Ninja is preferred for this recipe since we’re blending up a lot of ice and we want it as smooth as possible!

Can of blue coco Lopez cream of coconut.
Liquid measuring cup with whisk, pineapple juice, half-and-half and cream of coconut.
Blender with ice, pineapple juice, cream of coconut, half-and-half.
Blender with blended up mixture of ice, pineapple juice, half-and-half and cream of coconut.

How to Assemble Lava Flow Drink

  1. To a 12- or 16-ounce glass, add about an inch of the cold blended strawberry syrup mixture.
  2. Pour the slushy pineapple-coconut mixture into the center of the cup until the cup is filled to the desired level.
  3. Use a straw to lightly swirl, if desired.

Pouring the thicker pineapple-coconut mixture into the thinner strawberry mixture is what results in the fun “lava” effect as the white and red drinks mix together.

Glass cup with 1-inch of strawberry puree poured in the bottom.
Glass cup filled with mixture for lava flow drink.

Even though there is a bit of blending involved in this recipe, these lava flow drinks come together so fast. And they are SO FUN!

I know there are people much fancier than I who are likely serving these tropical drinks for Hawaiian-themed parties and beach vacations. But we love to just whip them up on hot summer afternoons when everyone is going stir crazy and we need something fun to do (and drink!).

My daughter has started making these by herself for her and her friends when they are over. It’s an easy recipe to delegate, and I’m always good with it as long as they save me some! Hope you enjoy this recipe – it’s been a fun family favorite for over ten years!

We just got back from Mexico and this recipe is just like the ones we had there! So delicious and now I can pretend I’m back there sipping these on the beach anytime!

—Wendy
Glass cup filled with strawberry puree and icy pineapple coconut mixture with red straw and pineapple wedge on rim of glass.
Glass cup filled with strawberry puree and icy pineapple coconut mixture with red straw and pineapple wedge on rim of glass.

Lava Flow Hawaiian Tropical Drink {Non-Alcoholic}

Yield: 8 to 10 servings
Prep Time: 15 minutes
Total Time: 15 minutes
4.58 stars (64 ratings)
Print Pin Rate

Ingredients

  • 24 ounces frozen strawberries in syrup, thawed slightly (see note to use regular frozen strawberries)
  • ½ cup water
  • 3 ½ cups pineapple juice
  • 2 (15-ounce) cans cream of coconut (see note)
  • 1 cup half-and-half
  • Ice
  • Fresh pineapple wedges for garnish (optional)

Instructions 

  • In a blender, puree the slightly thawed strawberries with 1/2 cup water. The mixture should be syrupy and thick. Transfer to a liquid measuring cup or bowl and chill in the refrigerator while prepping the other ingredients (it's important for the strawberry mixture to stay slushy and cold).
  • Rinse out the blender and set aside.
  • In a liquid measuring cup or bowl, whisk together the pineapple juice, cream of coconut and half-and-half.
  • Fill blender halfway with ice. Add the pineapple-coconut mixture until it comes up to an even height with the ice. Blend until thick and slushy (add more coconut/pineapple mixture if it is too thick to blend easily or more ice if it's too thin). Depending on how many drinks you are making, you may need to continue to repeat this step until all drinks are made/all the pineapple mixture is blended.
  • Add about an inch of the cold strawberry mixture into a 12- to 16-ounce cup. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. If desired, gently swirl the mixture with a straw for the "lava" effect.
  • Garnish the rim of the glass with a wedge of fresh pineapple, if desired. Serve immediately.

Notes

Cream of Coconut: this ingredient is often found in the mixed drinks aisle of the grocery store (the cream of coconut is non-alcoholic). I usually use the Coco Lopez brand in the blue can. 
Strawberries: thanks to feedback in the comments, I rarely buy sweetened frozen strawberries in favor of using whole frozen strawberries. To use whole frozen strawberries, weigh out 24 ounces of strawberries into a shallow bowl or dish. Add 1/4 to 1/2 cup sugar (depending on how sweet you want the drink and how ripe and sweet the frozen strawberries are). Toss to combine. Let the strawberries thaw slightly until they are still a bit frozen but can be blended. They will be syrupy as they thaw and macerate with the sugar. Proceed with the recipe as written (still adding the water to the blender with the strawberry mixture). 
Make-ahead: I don’t recommend blending the strawberry mixture or the pineapple-coconut mixture with the ice until ready to assemble. However, you can whisk together the pineapple juice, cream of coconut and half-and-half and store in the refrigerator for several days. 
 
Author: Mel
Course: Drink
Cuisine: American
Method: No-Bake
Serving: 1 Serving, Calories: 582kcal, Carbohydrates: 96g, Protein: 2g, Fat: 22g, Saturated Fat: 18g, Cholesterol: 11mg, Sodium: 68mg, Fiber: 5g, Sugar: 85g

Recommended Products

Vitamix Blender
Wire Whisk
Liquid Measuring Cup

Recipe Source: adapted slightly from The Coterie Blog (after 13 years, this is now a non-existent website)

Recipe originally published June 2012; updated July 2025 with new photos, recipe notes, etc.

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