Ocean in a Glass: How to Make A Blue Hawaiian Mocktail
A Blue Hawaiian is pure vacation in a glass — that aqua blue color and tropical pineapple-coconut combo make it feel like a celebration no matter where you’re actually drinking it. If the flavor’s what hooks you, or it’s really just the color (no judgment), this mocktail gets you both.
Whether you’re pregnant, sober, the designated pool monitor, or just not drinking today, you still deserve the drink that matches the umbrella and the good time. This one tastes just as rich and tropical as the original, blue curaçao and all.
I make a big batch of this for pool parties every summer, alcohol or not, because it turns out an ocean-blue drink in a hurricane glass makes everyone feel a little more on vacation. Proof optional.
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For more tropical, vacation-vibe sips, check out our full mocktail recipes collection.
Why This One Tastes Almost Identical
Because blue curaçao’s flavor comes from orange peel rather than anything that depends on alcohol, a non-alcoholic blue curaçao syrup (a few brands, including Torani, make one) replicates it almost exactly.
Combine that with cream of coconut and pineapple juice — both already alcohol-free in the original recipe — and nearly the entire flavor profile of the cocktail survives untouched.
Equipment You Will Need
- A blender (or cocktail shaker, for an on-the-rocks version)
- A hurricane glass or any tall glass
- Optional tropical straws or umbrella to serve
Blue Hawaiian Mocktail
A vibrant, creamy, completely alcohol-free tropical drink that tastes like vacation.
- Total Time: 5 minutes
Ingredients
- 2 1/2 oz pineapple juice
- 1 oz cream of coconut (such as Coco Lopez)
- 3/4 oz non-alcoholic blue curaçao syrup
- 1/2 oz fresh lemon juice
- Cup of ice
- Pineapple wedge and cherry, for garnish
Instructions
- Combine all ingredients in a blender with a cup of ice. Blend until smooth and slushy. (Or shake everything with ice and strain over crushed ice for an on-the-rocks version.)
- Pour into a hurricane glass.
- Garnish with a pineapple wedge, a cherry, and a paper umbrella if you’re feeling extra.
Notes
Don’t confuse cream of coconut with coconut milk — cream of coconut is the sweetened, syrupy one, and it’s what gives this drink its signature richness.
This one freezes well, so it’s easy to batch ahead and blend in smaller portions as you serve.
- Prep Time: 5 minutes
Things to know about a non-alcoholic Blue Hawaiian
A few notes on substitutions if you are making alongside the alcoholic version:
- The non-alcoholic blue curaçao syrup is doing double duty — color and the subtle orange flavor that’s actually part of the original drink’s taste. Plain blue food coloring alone would just give you blue pineapple juice, no real flavor change.
- In a pinch, a drop or two of blue food coloring plus a tablespoon of orange juice gets you reasonably close if you can’t find the syrup.
- Cream of coconut is already alcohol-free in the original cocktail, so it carries over exactly as-is — no substitution needed there.
If you’ve made our Blue Lagoon Mocktail before, you’ll notice this one isn’t quite as true-blue — and that’s not a mistake. The Blue Lagoon stays clear and bright because it’s just blue curaçao and lemonade, but the pineapple juice in a Blue Hawaiian tints everything a little more green-teal, almost like the color of shallow ocean water. Both are gorgeous, just a different shade of vacation!
This mocktail pairs beautifully with our Orange Sunrise Mocktail for a tropical drink table, or browse our full mocktail collection for more booze-free inspiration.
For guests wanting the full boozy version, try our Frozen Ocean cocktail recipe. It shares the strong pineapple flavor and wonderful aqua color, with a dash of vodka added.
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