Ingredients
Units
Scale
- 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