Pineapple Coconut Cooler Cocktail Recipe
This tropical drink mixes sweet pineapple juice with creamy coconut milk and rum for a refreshing summer cocktail. The recipe takes just 5 minutes to make and serves 2 people.
Equipment
- Cocktail shaker
- Jigger or measuring cup
- Hurricane glasses or tall cocktail glasses
- Ice
- Knife and cutting board
- Fine-mesh strainer
Ingredients
- 4 oz white rum
- 4 oz coconut cream
- 6 oz pineapple juice
- 1 cup crushed ice
- 2 pineapple wedges for garnish
- 2 maraschino cherries for garnish
- Fresh mint leaves optional
Instructions
- Fill the cocktail shaker halfway with ice cubes.
- Pour the white rum, coconut cream, and pineapple juice into the shaker.
- Shake vigorously for 15-20 seconds until well chilled.
- Fill two hurricane glasses with crushed ice, then strain the mixture into the glasses.
- Garnish each glass with a pineapple wedge, maraschino cherry, and mint leaves if desired.
Notes
Store leftover pineapple juice in the fridge for up to 5 days.
Use fresh pineapple juice for the best taste. Canned works too.
Cream of coconut works better than coconut milk for a richer drink.
Freeze pineapple chunks to use instead of ice for a stronger flavor.