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Rainbow Island Float

A refreshing, vibrant, three-layered tropical slushy topped with creamy whipped cream, perfect for summer.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 drinks
Course: Beverage, Dessert, Snack
Cuisine: American, Tropical
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Teal Base Layer
  • 1 cup crushed ice
  • 0.5 cup coconut water chilled
  • 2 tbsp blue raspberry syrup or non-alcoholic blue curaçao
Orange Middle Layer
  • 1 cup frozen mango chunks
  • 0.5 cup orange juice
Yellow Top Layer
  • 1 cup frozen pineapple chunks
  • 0.5 cup pineapple juice
Topping & Garnish
  • 0.5 cup heavy whipping cream or canned whipped cream
  • 1 tbsp powdered sugar if making homemade whip
  • 0.5 tsp vanilla extract
  • 2 striped straws
  • 2 mini cocktail umbrellas

Equipment

  • Blender
  • Clear plastic or glass cups
  • Spoon
  • Hand mixer (optional)

Method
 

  1. Place two clear cups in the freezer to chill for 10 minutes.
  2. If making homemade whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
  3. For the teal layer, blend crushed ice, coconut water, and blue syrup until a thick slush forms. Spoon equally into the bottom of the chilled cups. Return cups to freezer.
  4. Rinse the blender pitcher with cold water.
  5. For the orange layer, blend frozen mango and orange juice until thick and smooth. Gently spoon over the teal layer. Return cups to freezer.
  6. Rinse the blender pitcher again.
  7. For the yellow layer, blend frozen pineapple and pineapple juice until thick and smooth. Gently spoon over the orange layer.
  8. Top generously with whipped cream, insert a striped straw and a cocktail umbrella, and serve immediately.

Notes

Ensure each blended layer is very thick so they don't mix when stacked. Use a spoon to gently dollop the upper layers rather than pouring directly from the blender.