Black Pearl Colada

Ingredients

Blended cocktail

• 1½ fl oz white rum
• 1 fl oz pineapple juice
• 1 fl oz unsweetened thick canned coconut cream, stirred smooth
• ½ fl oz fresh lime juice
• ½ fl oz prepared 1:1 simple syrup
• 1 tsp unsweetened black sesame paste, stirred smooth
• ½ cup crushed ice

Finish

• 1 small pineapple wedge
• ¼ tsp toasted black sesame seeds

Optional homemade simple syrup

• 2 tbsp granulated sugar
• 2 tbsp hot water; use this with the sugar only if making syrup from scratch

Equipment

Blender, chilled 8-fl-oz coupe or small stemmed glass

Allergens and ingredient notes: Alcohol, sesame, coconut.

Measurements are US fluid ounces (fl oz), tablespoons (tbsp), and teaspoons (tsp). Syrup components may make extra: use only the drink quantity listed. These recipes contain alcohol and are intended for adults 21 and over.

Step by step

1. If using homemade syrup, stir the optional sugar with its hot water until dissolved and cool completely. This makes more than the ½ fl oz required; store the rest separately. If using prepared syrup, omit that optional ingredient group.
2. Put rum, pineapple juice, coconut cream, lime juice, the measured simple syrup, sesame paste, and crushed ice in the blender. Blend for 15–20 seconds until smooth and lightly frozen.
3. Pour into the chilled glass and finish with pineapple and toasted sesame. The color should be muted gray, not a shiny metallic black; no coloring or glitter is needed.

The Devotti twist: Black sesame gives a roasted note to the coconut-pineapple blend and changes its natural color.

Make ahead and storage

Serve immediately after blending. Refrigerate any homemade syrup covered for up to 3 days.

Image: AI-generated recipe illustration; homemade results and presentation will vary.