A tropical cocktail of rum, pineapple juice, and coconut cream, blended icy and creamy for beach-bar sweetness.
5 min prep
Keeps the screen on · step-by-step guide · built-in timer
Prepare a chilled large glass for serving and set aside a pineapple slice and cocktail cherry for garnish.
Add the white rum, fresh pineapple juice, and coconut cream to the blender jar.
Add the crushed ice and blend on high for 15 seconds, keeping the cream from separating.
Pour the mixture into the chilled glass without disturbing the creamy texture.
Garnish with the pineapple slice and cocktail cherry, then serve with a straw.
💡 Tip: Use crushed ice, so the blender makes the cocktail smooth more quickly.
🍽️ Serving suggestion: Serve cold with a pineapple slice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
1
g protein
28
g carbs
7
g fat
9g
Sugar
0.2g
Fiber
2.3mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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