Blue Curacao Pina Colada Cocktail Recipe

I love mixing up tropical drinks that look as good as they taste. The Blue Curacao Piña Colada totally nails that vibe—it’s a colorful spin on the classic, blending creamy coconut, sweet pineapple, and a splash of citrusy blue curaçao.

You can whip this cocktail up at home with just a few basic ingredients and simple steps.

That bright blue color really pops at any party or get-together. The flavor comes through smooth and refreshing, not too heavy or sweet.

I’ll walk you through what you need, how to put it together, and what to expect from that first sip.

If you’re after a drink that feels like a tiny vacation, this one’s a solid pick. It’s easy, fun, and brings something a little different to the usual Piña Colada routine.

Blue Curacao Piña Colada Cocktail Recipe

I usually make this drink when I’m craving something colorful, creamy, and seriously tropical. The combo of pineapple, coconut, rum, and blue curaçao gives it a killer flavor and a bright look that grabs attention.

Equipment

• Blender – I always use this to blend frozen pineapple, ice, and the liquids until everything’s smooth.
• Jigger – Handy for measuring out the rum, blue curaçao, and coconut cream.
• Hurricane glass – I like this tall, curvy glass because it really shows off the blue layers.
• Bar spoon – I keep one nearby for stirring or layering if I’m feeling fancy.
• Knife and cutting board – I slice up pineapple wedges or chunks for garnish.
• Cocktail umbrella – Not required, but it makes the drink look way more festive.

Having the right tools makes everything easier and keeps the drinks consistent. A good blender is pretty much essential, especially with frozen pineapple and ice in the mix.

Ingredients

• 1 cup frozen pineapple chunks
• 2 oz white rum (sometimes I’ll use spiced rum if I want extra flavor)
• 1 oz blue curaçao
• 2 oz coconut cream or Coco Lopez cream of coconut
• 1 oz coconut milk or coconut water
• 2 oz pineapple juice
• 1 cup ice
• Optional: 1 scoop vanilla ice cream for extra creaminess
• Garnish: pineapple wedge, maraschino cherry, and a cocktail umbrella

I almost always reach for frozen pineapple instead of just ice—it keeps the drink thick and adds a natural sweetness. Coco Lopez is my favorite for cream of coconut; it just blends so well.

Instructions

• Toss the frozen pineapple chunks, ice, coconut cream, pineapple juice, rum, and coconut milk into the blender.
• Blend on high until everything’s smooth and creamy.
• Pour the mixture into a hurricane glass but leave a little space at the top.
• Gently pour the blue curaçao over the drink so it settles in a layer.
• Top it off with a pineapple wedge, maraschino cherry, and a cocktail umbrella.

I sometimes mess with the thickness by adding more coconut milk or pineapple juice. When I’m in the mood for a dessert-like drink, I’ll blend in a scoop of vanilla ice cream.

Notes

I’ve found the drink looks best when I pour the blue curaçao last. That way, you get that cool layered effect instead of it mixing in completely.

Spiced rum gives it a warmer, deeper flavor compared to white rum. Both are good—it just depends on what I’m feeling that day.

If I want something lighter, I swap in coconut water for the coconut cream. When I want it extra rich, I stick with Coco Lopez.

Frozen pineapple chunks make the drink thick, while fresh pineapple gives a lighter texture. Sometimes I mix both to find the sweet spot.

Tasting Notes

When I take my first sip of this blue piña colada, the creamy coconut hits me right away. The pineapple jumps in with a sweet tang that lifts the whole thing.

Blue Curaçao brings a light orange kick, and honestly, that color just pops. It’s hard not to notice how striking it looks in the glass.

The texture? Super smooth and icy. I love how the cold keeps it extra refreshing, especially if I’m hanging out at a summer party or just relaxing on a warm afternoon.

You can serve it in a tall glass or even a goofy tiki cup—it works either way. I kind of prefer the tiki cup, if I’m being honest.

The sweetness feels gentle, never cloying. Coconut cream blends with the fruit, so it doesn’t end up tasting like pure sugar.

That little citrus note from the Blue Curaçao keeps things lively. It stops the flavor from getting boring.

If I’m making a mocktail version, I just leave out the alcohol and pour in some blue syrup instead. The taste gets lighter, but I still get those tropical vibes and that same bright blue color.

It’s a nice option for family get-togethers, especially when not everyone’s drinking. I appreciate that flexibility.

For me, this drink totally nails the tropical cocktail vibe. It’s smooth, colorful, and honestly, just fun to sip.

Every time I take a sip, it brings back memories of classic piña colada—but with that blue twist, it feels a little more playful.