This Frozen Tropical Fruit Rum Cocktail is a taste of the tropics in drink form. It’s ready in five minutes and has only four ingredients, which means you are sipping poolside in no time. Plus, bonus, this recipe makes a whole pitcher. Invite some friends!
Frozen Tropical Fruit Rum Cocktail – Photos by Cheryl Bennett
While it may not be officially summer, it’s time for all the summer treats, including adult beverages. I don’t know about you, but I love a good frozen drink in the heat of summer. When the sun is blazing and I’m craving a frosty libation, this is what’s in my blender.
The best thing, in my most humble opinion, about drinks like this is how quickly they come together. A handful of ingredients, a few minutes in the blender and BAM – you’re poolside sipping a frosty drink.
When I have a group of friends over, I like to make drinks like this during the summer months for several reasons. First, they help combat the heat and secondly, because I can make one pitcher and I’m done. In other words, I’m lazy. I want to enjoy my friends, I do not want to be stuck making drinks and running around while everyone else is having fun. The combination of pineapple and coconut always reminds me of island vacations and this does not disappoint.
If you are looking for a more virtuous beverage, you can certainly replace the coconut rum with pineapple juice. It also makes a delicious, kid-friendly, non-alcoholic drink. I remember being a kid and my Mom would let us order a Shirley Temple on occasion and it was a Very Big Deal. It might seem like a silly thing, but 35 years later, those are memories I still treasure.
Is it hot where you are? Make this Frozen Tropical Fruit Rum Cocktail!
- 1 pineapple chopped and frozen
- 2 cups mango chopped
- 2 cups coconut rum
- 1 ¼ cup coconut milk full fat (not cream of coconut)
- ¼ cup coconut toasted flakes - optional
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Pour rum and coconut milk into the blender and toss in the mango. Blend until completely smooth. This gives your machine a head start when you add the frozen pineapple so it doesn’t jam up.
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Add pineapple in 3 or 4 batches, until it is completely incorporated.
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Pour into glasses.
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Top with toasted coconut flakes and enjoy!
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Oh Cheryl, these look so incredibly refreshing and it’s already so hot here. Thinking it’s time to head into the kitchen and get to pureeing the pineapple I have in the freezer. Yum! Love coconut rum! Good choice!
Thank you Nicole! They were quite delicious, I must admit we did partake immediately. The weather makes consumption of frosty libations rather effortless.