Ingredients

To make 1 large serving (or 2 small glasses):

2 oz white rum (or coconut rum for extra tropical flavor)
1 oz blue curaçao
1 oz cream of coconut (like Coco López or Real Coco)
2 oz pineapple juice (unsweetened preferred)
1 oz coconut milk or heavy cream (optional, for extra creaminess)
1 ½ cups ice (adjust based on blender power and preferred thickness)

Instructions

🌀 Step 1: Chill Your Glasses

Put your serving glass or tiki mug in the freezer while you blend. A chilled glass helps the frozen drink hold its texture longer.

🍹 Step 2: Blend the Cocktail

In your blender, add:

2 oz white rum
1 oz blue curaçao
1 oz cream of coconut
2 oz pineapple juice
(Optional) 1 oz coconut milk or heavy cream
1½ cups ice

Blend until smooth and creamy. If too thick, add a splash of pineapple juice; if too thin, add more ice and blend again.

🌴 Step 3: Taste and Adjust

Take a quick taste. Too sweet? Add a squeeze of lime juice. Want it stronger? Splash in more rum.

🥥 Step 4: Pour and Garnish

Pour into your chilled glass. Garnish with:

A pineapple wedge on the rim
A maraschino cherry on top
A sprinkle of toasted coconut or edible glitter for flair
A cute cocktail umbrella for that tropical feel

Notes

✔️ Use high-quality cream of coconut for the best texture and flavor.
✔️ Don’t confuse coconut cream with coconut milk—the cream is thicker and sweeter.
✔️ Blue curaçao adds color and orange flavor. For a lighter drink, use just ½ oz.

Prep Time: 5 minutes
Cook Time: 2 minutes

Nutrition

Calories: 320
Sugar: 25g
Fat: 8g
Carbohydrates: 28g
Protein: 1g