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Creamy Pineapple Coconut Cocktail

A luxurious, frothy, and visually stunning tropical cocktail blending fresh pineapple, rich cream of coconut, and white rum, topped with a cloud-like foam and a delicate pink flower.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 Cocktails
Course: Beverage, Drinks
Cuisine: American, Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 2 cups fresh pineapple chunks chilled or frozen
  • 3 oz Cream of Coconut stirred well
  • 3 oz White rum optional
  • 4 oz Pineapple juice chilled
  • 1 tbsp fresh lime juice
  • 1.5 cups Ice cubes
Garnish
  • 2 Pink edible flowers like hibiscus or orchid

Equipment

  • High-powered blender
  • Stemless wine glasses
  • Measuring Cups
  • Jigger

Method
 

  1. Chill two stemless wine glasses in the freezer for 15 minutes prior to mixing.
  2. In a high-powered blender, combine the fresh pineapple chunks, cream of coconut, white rum, pineapple juice, and fresh lime juice.
  3. Blend these ingredients on medium-high for 20-30 seconds to puree the fruit and emulsify the liquids.
  4. Add the ice cubes to the blender. Blend on the highest speed possible for a full 45 to 60 seconds to create maximum froth and aerate the mixture.
  5. Let the blender sit for 5 seconds to allow the foam to separate to the top. Pour the liquid mixture into the chilled glasses, filling them 3/4 of the way.
  6. Spoon the remaining thick white foam from the blender and dollop it generously over the top of each cocktail.
  7. Garnish each glass with a fresh pink edible flower resting on the foam. Serve immediately.

Notes

For an even thicker, frostier drink, freeze your fresh pineapple chunks overnight before blending. To make this a mocktail, simply omit the white rum.