Starbucks Pink Cannon Ball Drink Recipe – Secret Menu
This isn't on the official Starbucks menu, but once you try it you'll understand why everyone's secretly ordering it. A softer, dreamier twist on the viral Cannon Ball — this pink version is the secret menu drink worth knowing about.
Ingredients
Main ingredients
- Coconut milk (unsweetened) 3 oz
- Strawberry juice 2 oz
- White grape juice 2 oz
- Coconut water 1 oz
- Freeze-dried dragon fruit pieces 2 tbsp
- Freeze-dried strawberry pieces 2 tbsp
- Ice cubes 1.5 cups
Seasonings/Sauce
- Simple syrup 2 pumps
- Vanilla syrup 1 pump
- Heavy cream (chilled) 2 oz
- Strawberry powder or drink mix 1 tsp
Nutrition summary
Carbohydrates
49 g
73%
Protein
1 g
2%
Fat
6 g
20%
Cooking steps
-
1
Pour the coconut milk, strawberry juice, white grape juice, and coconut water into a shaker. This blend mimics the fruit cooler base used by Starbucks for their vibrant Refreshers.
-
2
Add the simple syrup and vanilla syrup (measured in pumps for authenticity) to the shaker, then shake vigorously for 10 seconds with ice until the mixture is well-chilled and lightly frothy.
-
3
Strain the shaken base into a 16oz (Grande) glass filled halfway with fresh ice. Add the freeze-dried dragon fruit and strawberry pieces directly on top of the ice to duplicate Starbucks’ signature fruit inclusions.
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4
In a separate small frothing pitcher or jar, combine fridge-cold heavy cream and the strawberry powder. Froth using a handheld electric frother or blender for 30 seconds, until thick, glossy, and pourable. Copycat tip: Frothing cream cold (no heat) is what gives Starbucks cold foam its luxuriously thick yet velvety texture.
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5
Slowly spoon or pour the strawberry cold foam over the top of the layered drink. Aim for a distinct foamy top that won’t instantly mix — matching the Starbucks layered look.
-
6
Optionally, sprinkle a few extra freeze-dried fruit pieces on the foam for a secret menu finish. Enjoy immediately to savor the thick foam and crisp, icy layers.
Personalized Q&A
Q. Does this actually taste like the Starbucks version?
Yes! This recipe replicates Starbucks’ Pink Cannon Ball by combining coconut milk, strawberry and white grape juice for a refreshing base, then layering cold foam made with fridge-cold heavy cream and strawberry powder. Including freeze-dried dragon fruit and strawberry pieces mimics Starbucks’ fruit inclusions and texture.
Q. Why won’t my cold foam get thick and velvety?
For the signature thick cold foam, use heavy cream that’s fridge-cold and avoid heating it. Froth with an electric frother or blender for at least 30 seconds. Warm cream or under-frothing leads to thin, bubbly foam instead of the pourable, thick texture seen in Starbucks drinks.
Q. Can I substitute oat or almond milk for coconut milk?
You can use oat or almond milk, but coconut milk gives the creamiest texture and most authentic Starbucks flavor. Alternative milks will change the taste and body, but the drink will still be enjoyable and visually similar.
Q. How many calories are in this homemade Pink Cannon Ball Drink?
One Grande-sized serving of this drink (16oz/473g) has approximately 270 kcal, with 49g carbohydrates (73%), 1g protein (2%), and 6g fat (20%), closely matching Starbucks sweet and creamy profile.
Q. Can the cold foam or fruit base be made ahead of time?
The fruit base can be mixed up to 1 day ahead and refrigerated. Cold foam is best prepared fresh—if made ahead, it may lose thickness; quickly re-froth chilled foam before serving for optimal texture.
