Ingredients
Scale
- 2 ounces Malibu coconut rum
- 3 ounces pineapple juice (freshly squeezed if possible)
- 1 ounce cream of coconut (like Coco Lopez)
- 1/2 ounce fresh lime juice
- 1/2 ounce grenadine syrup
- Ice cubes
- Pineapple slice and maraschino cherry for garnish
If you want to keep it lighter, you can substitute the cream of coconut with coconut milk, though it won’t be as sweet or creamy. For a non-alcoholic version, simply replace the Malibu rum with coconut-flavored sparkling water or a splash of coconut extract mixed with soda for that tropical vibe.
Instructions
- Fill a cocktail shaker halfway with ice cubes to ensure the drink chills properly.
- Add 2 ounces of Malibu coconut rum, 3 ounces of pineapple juice, 1 ounce of cream of coconut, and 1/2 ounce of fresh lime juice to the shaker.
- Secure the lid tightly and shake vigorously for about 15 seconds until the mixture is well combined and chilled.
- Strain the mixture into a tall glass filled with fresh ice cubes.
- Slowly pour 1/2 ounce of grenadine syrup into the drink; it will sink to the bottom and then gently swirl upward, creating that beautiful layered “sunset” effect.
- Garnish with a pineapple slice and a maraschino cherry on top to complete the look and add a little extra sweetness.
- Serve immediately and enjoy the tropical flavors that remind me of those carefree days with Mama Lou and Ouma.
Here’s a little tip from my years of shaking drinks alongside Mama Lou’s kitchen wisdom—always use fresh lime juice. It brightens the drink and balances the sweetness perfectly. And don’t skimp on the ice; a well-chilled cocktail tastes more refreshing and smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International