If you like Piña Coladas, you’ll love these 3 refreshing variations

Today, July 10, is National Piña Colada Day. That means it’s time to honor the drink made with coconut cream, pineapple juice, white rum and ice that was invented in San Juan, Puerto Rico in 1954—70 years ago! TODAY’s food stylist and culinary producer Katie Stilo is here to do just that with three creative takes on the tropical cocktail: a piña colada dip, a chocolate colada and piña colada popsicles. Now close your eyes, take a sip (or bite) and be transported to a windswept beach with your toes in the sand.

Piña Colada Dip by Katie Stilo

One thing about a dip is that no one can resist when one is on the table. For me, having one is non-negotiable when hosting a gathering of three or more people. If you want to cool off and still get your dip fix this summer, try my version of the tropical cocktail.

Chocolate Colada by Katie Stilo

This is the coconut cousin of the Mudslide. The combination of creamy coconut and sweet, rich chocolate makes for the perfect cocktail to enjoy poolside (or on the porch). If you want to up the alcohol content, an additional rum floater is always recommended.

Piña Colada Pops by Katie Stilo

Take a break from the heat and cool down with these tropical popsicles. Feel free to experiment with the flavors and use fresh mango instead. For even more crunch, roll the popsicles in toasted coconut at the end. These popsicles will make you ask, “Heatwave who?”

This article was originally published on TODAY.com.