Ingredients
Ingredients
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2 oz white rum
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2 oz coconut cream
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3 oz pineapple juice
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1 oz blueberry syrup or muddled blueberries
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½ oz blue curaçao
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Crushed ice
Optional Garnish
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Fresh blueberries
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Pineapple slice
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Mint sprig
Instructions
Step 1: Muddle or prepare blueberry syrup
If using fresh blueberries, muddle them in the shaker until juicy and broken down. If using blueberry syrup, measure 1 oz and set aside.
Step 2: Add all ingredients to shaker or blender
In a cocktail shaker or blender, combine 2 oz white rum, 2 oz coconut cream, 3 oz pineapple juice, your blueberry component, and ½ oz blue curaçao.
Step 3: Add ice and shake/blend
If shaking: fill shaker with crushed ice and shake vigorously for 15 seconds. If blending: add a generous scoop of crushed ice and blend until smooth.
Step 4: Serve
Pour the mixture into a hurricane or tiki glass filled with crushed ice, or pour directly from the blender if blended.
Step 5: Garnish and enjoy
Top with fresh blueberries, a pineapple wedge, and a sprig of mint. Serve with a straw and sip your way to paradise.
Notes
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Coconut cream should be well mixed before using—stir or shake the can if it’s separated
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If using muddled blueberries, double strain the mix to remove skins and seeds for a smoother sip
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Crushed ice works best for this cocktail’s slushy, tropical texture
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Use high-quality blue curaçao for better color and cleaner flavor
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Adjust sweetness by modifying the amount of blueberry syrup or pineapple juice
- Prep Time: 10 min
- Cook Time: 0 min
Nutrition
- Calories: 290
- Sugar: 26 g
- Sodium: 12mg
- Fat: 9g
- Carbohydrates: 32g
- Protein: 1 g