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Blue Hawaiian Cocktail is the tropical, electric-blue pitcher drink that turns an ordinary backyard night into a beach vacation, with creamy coconut, sweet pineapple, and an easy rum kick. I first stirred up a batch on a sweltering June evening while the girls ran through the sprinkler, and now it is our official start-of-summer drink. If you love a sweet, fruity sipper, try our blueberry lemonade cocktail next.
This is the kind of crowd-pleaser you can mix in one pitcher and pour all night long, no cocktail shaker required.
Blue Hawaiian Cocktail Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: None
- ⏳ Total Time: 5 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 362kcal
- 🌶️ Flavor Profile: Sweet, creamy, and tropical (coconut, pineapple, and a light rum kick)
- ✋ Difficulty: Easy, as simple as our large batch mojitos
Quick Answer
To make a Blue Hawaiian Cocktail, add ice to a large pitcher, then pour in white rum, blue curacao, pineapple juice, and cream of coconut. Stir well, using a whisk if the coconut cream is thick, then pour over fresh ice and garnish with pineapple and a cocktail cherry. It comes together in about 5 minutes and serves a crowd.
Jump to:
- Blue Hawaiian Cocktail Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Blue Hawaiian Cocktail
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Blue Hawaiian Cocktail FAQs
- Other Recommended Summer Cocktail Recipes
- Blue Hawaiian Cocktail
Why This Recipe Works
Click to see the technique science
- Cream of coconut, not coconut milk. Cream of coconut (like Coco Lopez) is sweetened and thick, which gives the drink its silky body and tropical sweetness without watering it down.
- Blue curacao does double duty. It delivers that iconic Hawaiian-blue color and a bright orange flavor that balances the rich coconut.
- Pineapple juice carries the tropics. Real pineapple juice adds tang and natural sweetness that ties the rum and coconut together.
- The pitcher method keeps it easy. Mixing everything in one pitcher means no shaking and no measuring per glass, so drinks are ready the second guests arrive.
- Plenty of ice keeps it crisp. Building the drink over ice and serving over fresh ice keeps it cold and refreshing instead of cloying.
Why You’ll Love This Recipe
- It is a five-minute, no-shaker cocktail that looks like you hired a bartender.
- One pitcher serves six, so it is perfect for parties, pool days, and our 4th of July cocktails lineup.
- That stunning blue color is an instant conversation starter at any summer gathering.
Key Ingredients
Here is what gives this Blue Hawaiian Cocktail its tropical flavor and famous blue color.
- White Rum: The clean, light base spirit. Use a good quality white rum so it blends smoothly without overpowering the coconut and pineapple.
- Blue Curacao: The star of the show, giving the cocktail its electric-blue color and a hint of bright orange flavor.
- Pineapple Juice: Adds tropical tang and natural sweetness. Chilled juice helps keep the drink cold.
- Cream of Coconut: Sweetened coconut cream (like Coco Lopez) for that silky, creamy texture. Do not swap in unsweetened coconut milk.
- Garnishes: Fresh pineapple slices and cocktail cherries make every glass look like a beach resort drink.
See recipe card for exact quantities.
Variations and Substitutions
This Blue Hawaiian Cocktail is easy to customize for any crowd or occasion.
- Frozen version: Blend everything with about 2 cups of ice for a slushie-style Blue Hawaiian.
- Make it stronger: Add a splash of vodka or float a little dark rum on top.
- Mocktail: Skip the rum and curacao and use blue raspberry syrup plus extra pineapple juice for a kid-friendly version.
- Coconut rum twist: Swap part of the white rum for coconut rum (like Malibu) for an even more tropical flavor.
- Big batch: Double everything for a punch bowl and pair it with our cherry limeade cocktails for a colorful drink table.
How to Make Blue Hawaiian Cocktail
- Add ice cubes to a large pitcher.
- Pour in the white rum, blue curacao, pineapple juice, and cream of coconut, then stir until smooth.
- Pour the cocktail into an ice-filled glass.
- Garnish with fresh pineapple and cocktail cherries, then serve.
Recipe Tips & Tricks
- Whisk the cream of coconut if it looks separated or clumpy, so the drink turns out silky instead of streaky.
- Use chilled pineapple juice and plenty of ice to keep the cocktail crisp and cold.
- Garnish with a flag of fresh pineapple and a cherry on a pick for that classic tiki-bar look.
- Taste and adjust before serving, more pineapple juice for sweeter, more curacao for a deeper blue.
- Make it ahead by mixing the liquids without ice up to a day in advance, then pour over fresh ice when ready.
- Rim the glass with toasted coconut for an extra tropical touch.
Serving Ideas and Suggestions
Serve this Blue Hawaiian Cocktail ice cold in a hurricane glass, coupe, or even a mason jar at a backyard luau. It is the perfect partner for grilled summer food, so pour a round alongside our grilled BBQ chicken legs and asian marinated grilled shrimp skewers.
For a full tropical spread, set it next to our pina colada cupcakes and a bowl of candied grapes so guests can sip and snack.
Hosting a bigger party? Build a self-serve drink station with this Blue Hawaiian and a pitcher of cherry limeade cocktails so everyone can pour their favorite.
Blue Hawaiian Cocktail FAQs
A classic Blue Hawaiian Cocktail is made with white rum, blue curacao, pineapple juice, and cream of coconut. The blue curacao gives it the signature color, while the cream of coconut adds the rich, tropical sweetness.
A Blue Hawaiian Cocktail uses cream of coconut for a creamy, pina colada-style drink, while a Blue Hawaii is made with sweet and sour mix and vodka for a tarter, clearer cocktail. This recipe is the creamy Blue Hawaiian.
Yes, for a mocktail Blue Hawaiian Cocktail, leave out the rum and blue curacao and use blue raspberry syrup plus extra pineapple juice. You still get the bright blue color and tropical flavor.
A clean white or light rum is best for a Blue Hawaiian Cocktail because it blends smoothly without overpowering the coconut and pineapple. For an extra tropical twist, swap part of it for coconut rum.
Yes, mix the white rum, blue curacao, pineapple juice, and cream of coconut up to a day ahead and refrigerate. Add ice and garnishes just before serving so the Blue Hawaiian Cocktail stays cold and does not get watered down.
To make a frozen Blue Hawaiian Cocktail, add all the ingredients to a blender with about 2 cups of ice and blend until smooth and slushy. Pour into a glass and garnish with pineapple and a cherry.
Looking for more ways to cool off this summer? Try our refreshing cherry limeade cocktails next.
Keep the vacation vibes rolling with creamy caramel vodka pudding shots after dinner.
When vacation season ends, warm up with a cinnamon roll cocktail instead.
Blue Hawaiian Cocktail
Ingredients
- 1 cup ice cubes plus more for serving
- 1 ½ cup white rum
- ¾ cup blue curaçao
- 2 cups pineapple juice
- ½ cup cream of coconut
- Fresh pineapple slices/cubes for garnish
- Cocktail cherries for garnish
Instructions
- Add ice cubes into a large pitcher.1 cup ice cubes
- Pour the white rum, blue curaçao, pineapple juice, and coconut cream into the pitcher.1 ½ cup white rum, ¾ cup blue curaçao, 2 cups pineapple juice, ½ cup cream of coconut
- Stir well. You may need to use a whisk to break up the coconut cream If you don’t mix it before adding it to the pitcher.
- Pour into an ice-filled glass. Garnish with pineapple slices and cocktail cherries. Enjoy.Fresh pineapple slices/cubes, Cocktail cherries
Notes
- Use a high-quality blue curaçao for the best taste and color.
- Chill your glasses in the freezer before serving for an extra cool experience.
- If using canned coconut cream, stir well before measuring.
- Adjust the sweetness by adding more or less coconut cream according to taste.
- For a party, prepare a large batch in a punch bowl and let guests serve themselves.
- Always garnish with fresh fruit to enhance the tropical experience.
Nutrition
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