Blue Hawaiian Cocktail
This Blue Hawaiian Cocktail is a 5-minute tropical drink made with coconut rum, cream of coconut, Blue Curaçao, and pineapple juice, and it’s one I make on repeat every summer. The color is that gorgeous turquoise blue that looks like ocean water, and the flavor is sweet, citrusy, and coconutty.
If you love a good painkiller drink or a pineapple rum punch, this one belongs in your rotation.
Blue Hawaiian vs. Blue Hawaii: What’s the Difference?
These two drinks sound almost identical, but they’re not the same. The Blue Hawaii is the original, created in 1957 by bartender Harry Yee at the Hilton Hawaiian Village. It uses vodka, rum, Blue Curaçao, and sweet and sour mix.
The Blue Hawaiian swaps the sweet and sour for cream of coconut, making it richer and closer in flavor to a piña colada. That’s the version I’m making here.
Three Things That Confuse People About a Blue Hawaiian Cocktail
It might be greenish: The brand and color of your pineapple juice determines the color of the drink more than anything else. A bright yellow juice plus blue liqueur can give the cocktail a greenish hue. A paler juice gives you a truer blue.
It’s sweet: This is a naturally sweet cocktail. To dial it back, reduce the cream of coconut slightly or use unsweetened pineapple juice with no added sugar. The cream of coconut is quite sweet on its own, so sweetened juice just adds to it.
Cream of coconut vs. coconut cream vs. coconut milk: These are three different products and they are not interchangeable. Cream of coconut (like Coco Lopez) is thick, sweetened, and made specifically for cocktails. It’s what gives a Blue Hawaiian its creaminess. Coconut cream and coconut milk are both unsweetened and will throw off the flavor. Look for cream of coconut in the cocktail mixer aisle, not the baking aisle.
How to Make a Blue Hawaiian Cocktail
Add the pineapple juice, Blue Curaçao, coconut rum, and cream of coconut to a cocktail shaker or jar.
Shake well. Cream of coconut is heavy and settles fast. If the drink sits too long, you may need to reshake it if the cream of coconut sinks to the bottom.
Pour over ice, garnish with a pineapple wedge and maraschino cherries, and enjoy.
How to Make It Frozen
This is honestly how I love it most on a hot afternoon. Add everything to a blender with ice and blend until smooth:
- 2 oz pineapple juice
- 1 ½ oz coconut rum
- 1 oz Blue Curaçao
- 1 oz cream of coconut
- 1 cup ice
Pour into a hurricane glass and garnish with a pineapple wedge and cherry. Add more ice for a thicker consistency.
Ingredients
For the Shaken Version
- 2 ounces pineapple juice
- 1 ounces coconut rum
- 1 ounce Blue Curaçao
- 1 ounce cream of coconut
For the Blended Version
- 2 ounces pineapple juice
- 1 ½ ounces coconut rum
- 1 ounce Blue Curaçao
- 1 ounce cream of coconut
- 1 cup ice
💌 Don't forget to save this recipe!
Instructions
To Make the Shaken Version
- Pour the pineapple juice, blue curaçao, coconut rum and cream of coconut (if using) into a drink shaker. Shake to combine.2 ounces pineapple juice1 ounce Blue Curaçao1 ounces coconut rum1 ounce cream of coconut
- Pour over ice, and garnish with pineapple wedges and cherries. Enjoy!
To Make the Blended Version
- Pour the ingredients into a blender with ice, and blend until smooth.2 ounces pineapple juice1 ½ ounces coconut rum1 ounce Blue Curaçao1 ounce cream of coconut1 cup ice
- Serve in a tall glass with your favorite garnishes.
