First, let me just say thank you for being here. Seriously—thank you. The fact that you’re taking a few minutes out of your day to explore a fun, beachy cocktail with me means everything. I don’t take it lightly, and I really hope this Chi Chi Punch recipe becomes a favorite in your summer rotation.
Now, let me set the scene. It’s warm out. You’ve got the perfect playlist on, your flip-flops are kicked off, and you’re lounging somewhere with your sunglasses on. What’s missing? A frosty, coconut-forward cocktail in your hand. Enter the Chi Chi Punch. Creamy, pineapple-kissed, and topped with whipped cream, this drink isn’t just refreshing—it’s an instant vacation.
What Is Chi Chi Punch?
Chi Chi Punch is a variation of the classic Chi Chi cocktail, which itself is a spin on the piña colada. But instead of rum, the Chi Chi uses vodka as its base. What you get is a cocktail that’s less sugary-sweet than its rum-based cousin and a little smoother thanks to the vodka’s neutral flavor.
The traditional Chi Chi is often served frozen and topped with a cherry and pineapple slice. This punch-style version is perfect for sharing—whether you’re making drinks for two or scaling up for a sunny brunch with friends.
This recipe blends cream of coconut, pineapple juice, vodka, and ice until it reaches that magical slushy texture that’s impossible to resist. And to finish it all off, we add whipped cream, fresh fruit, and, if you’re feeling a little extra, a sprinkle of toasted coconut.
Why You’ll Love This Chi Chi Punch
Let me count the ways.
First off, this is the kind of drink that instantly sets a mood. Creamy coconut flavor meets the bright tang of pineapple juice and the smooth hum of vodka. It’s tropical, yes, but it also feels indulgent—like a dessert and a cocktail had a baby.
You’ll also love how easy it is to make. Everything goes into the blender, and 30 seconds later, it’s ready to pour. You don’t need bartending experience or any fancy equipment.
It’s also incredibly adaptable. Want it a little lighter? Add more pineapple juice. Want to turn it into a dessert cocktail? Add a scoop of vanilla ice cream and blend it in for a frozen treat.
And finally, it’s beautiful to serve. With the whipped cream topping and colorful garnishes, this cocktail feels festive and fun. It’s a conversation starter, a show-stopper, and a good time in a glass.
What Does Chi Chi Punch Taste Like?
This drink is a true tropical dream. The first sip hits you with the sweet, creamy richness of coconut. Then comes the fresh zing of pineapple, which lifts the flavor and adds brightness. The vodka is there, but it doesn’t overpower—just a gentle warmth in the background.
The whipped cream on top melts into the drink slowly, creating a rich swirl with every sip. If you opt to add toasted coconut flakes, you get a little nutty crunch that contrasts beautifully with the smooth slushy texture.
It’s sweet, but not overly so. The balance is key here. The ice gives it that light, refreshing chill, and the garnishes take the presentation to the next level.
Nutritional Benefits and Enjoy-Without-Guilt Vibes
Okay, we’re not pretending this is a green smoothie—but for a cocktail, it’s got a few things going for it.
Pineapple juice is rich in vitamin C and contains bromelain, a natural enzyme that aids digestion. Coconut cream contains healthy fats that help you feel satisfied. And let’s not forget: the ice helps hydrate you while you sip.
Of course, there’s sugar and alcohol involved, so moderation is your friend. But if you’re going to indulge in something frozen and boozy, this is a treat worth enjoying.
Ingredients for Chi Chi Punch (Serves 2)
- 4 ounces vodka
- 4 ounces pineapple juice
- 3 ounces cream of coconut (preferably Coco Lopez)
- 1 to 1½ cups ice
- Whipped cream, for topping
- Pineapple wedges and maraschino cherries, for garnish
- Optional: toasted coconut flakes
Tools You’ll Need
You don’t need a full bar cart to make this recipe shine. Here’s what you’ll want on hand:
- High-speed blender
- Measuring cup or cocktail jigger
- Hurricane or tall cocktail glasses
- Paring knife (for slicing pineapple)
- Small pan (for toasting coconut, if using)
Ingredient Substitutions and Additions
This recipe is extremely flexible, which is part of its charm. Here are a few ways you can mix it up:
Swap the vodka: Try white rum for a more traditional piña colada profile or even coconut rum for a double hit of coconut flavor.
Add fresh fruit: Blend in half a banana or some frozen mango chunks to boost the tropical vibes.
Make it a mocktail: Omit the vodka and replace it with extra pineapple juice and a splash of coconut water or soda water.
Use light coconut milk: If you want a slightly lighter version, you can substitute light coconut milk, but keep in mind it won’t be as rich or sweet.
Add a scoop of vanilla ice cream: Yes, really. This makes the drink extra creamy and transforms it into a boozy dessert shake.
How to Make Chi Chi Punch
Step 1: Load the Blender
Add vodka, pineapple juice, cream of coconut, and 1 cup of ice to your blender. If you like it extra thick, go for 1½ cups of ice.
Step 2: Blend It Smooth
Blend on high until the mixture is creamy, icy, and slushy. If it seems too thin, just add a bit more ice and blend again. You want it thick enough to hold a garnish but thin enough to sip with a straw.
Step 3: Pour and Garnish
Pour into chilled hurricane glasses or tall cocktail glasses. Add a generous swirl of whipped cream on top.
Step 4: Add the Finishing Touches
Garnish each glass with a pineapple wedge and a maraschino cherry. For a little extra flair, sprinkle toasted coconut flakes over the whipped cream.
What to Serve with Chi Chi Punch
This drink shines brightest when it’s part of a casual, summery spread. Here are some food pairing ideas:
Grilled seafood: Think shrimp skewers, fish tacos, or grilled mahi-mahi. The tropical flavors in the drink pair beautifully with the smoky, savory notes of grilled seafood.
Fresh fruit platters: Pineapple, mango, watermelon, and kiwi all complement the drink’s ingredients and make for a vibrant, refreshing side.
Light appetizers: Coconut shrimp, summer rolls, or mango salsa with chips keep things breezy and fun.
Sweet endings: For dessert, the tropical notes of this punch pair especially well with fruity treats like pineapple upside down cake jars, which offer a similarly beachy, nostalgic flavor.
Tips for Making the Best Chi Chi Punch
Use quality ingredients. Your vodka doesn’t need to be top-shelf, but avoid the cheapest bottle. A mid-range vodka will keep the drink smooth and clean-tasting.
Chill your glasses. Pop your glasses in the freezer for a few minutes before pouring. This helps keep the drink colder longer and adds a frosty look to the presentation.
Don’t rush the blend. You want a thick, creamy texture, so let your blender work its magic. If your blender isn’t very powerful, crush the ice a bit before adding it in.
Toast the coconut flakes. Just a few minutes in a dry skillet over medium heat brings out their nutty aroma and deepens the flavor. Let them cool before garnishing.
Scale it up. Hosting a crowd? This recipe doubles or triples easily. Just keep the blender running in batches, and store extra mix in the fridge until ready to serve.
Storing Chi Chi Punch (If You Somehow Have Leftovers)
While it’s best enjoyed fresh, you can store any leftovers in the fridge for up to one day. Just skip the whipped cream and garnish, and give it a good stir before serving again.
You can also pour leftovers into ice cube trays and freeze. When ready to enjoy, blend the cubes with a splash of fresh pineapple juice to revive that slushy texture.
Frequently Asked Questions
Can I make Chi Chi Punch in advance?
Yes. Mix the vodka, pineapple juice, and coconut cream ahead of time and store in the fridge. When ready to serve, blend with ice and garnish.
What’s the difference between cream of coconut and coconut cream?
Cream of coconut is sweetened and smooth, specifically designed for drinks and desserts. Coconut cream is thicker, unsweetened, and meant for cooking. Don’t mix them up or your drink will taste off.
Can I use fresh pineapple juice?
Absolutely. Fresh juice will elevate the flavor even more, but store-bought works just fine too.
Is it possible to make a non-dairy version?
Yes. Use a dairy-free whipped topping (like coconut-based whipped cream) and make sure your cream of coconut doesn’t contain dairy. Most don’t, but double-check the label.
Can I make this without alcohol for a family-friendly version?
You bet. Omit the vodka, and substitute with extra pineapple juice or a splash of coconut water. Kids love the creamy texture and tropical flavor.
More Tropical Recipes to Try
If you love this Chi Chi Punch, you’ll probably enjoy some of these other fruity, beach-ready recipes. Keep the tropical vibes going with:
- Pineapple Upside Down Cake Jars – Individual servings of one of the most nostalgic pineapple desserts around. Great for parties and picnics.
- Watermelon Grape Refresher – A hydrating, alcohol-free fruit cooler that’s perfect for summer afternoons.
- Tsunami Cocktail – A bold, layered drink that brings color and flair to your happy hour lineup.
Final Thoughts: A Drink That Brings the Vacation to You
There’s something special about a cocktail that feels like a getaway. This Chi Chi Punch is more than just a recipe—it’s a mini escape, a reason to slow down, and a chance to share something sweet and special with the people you care about.
It’s easy to make, impossible to mess up, and totally customizable. Whether you stick to the classic recipe or experiment with your own twist, this drink delivers serious tropical joy.
So give it a try. Blend it up. Garnish like a pro. Snap a picture and share it on Pinterest, or leave a comment and let me know how yours turned out. I always love seeing your creations and hearing your thoughts.
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Chi Chi Punch Recipe: A Tropical Escape in Every Sip
Description
This Chi Chi Punch recipe is a creamy tropical cocktail made with pineapple juice, vodka, and sweet cream of coconut. Blended to slushy perfection and topped with whipped cream, it’s like a vacation in a glass. Whether you’re hosting brunch or cooling off on a sunny afternoon, this easy frozen drink is always a crowd-pleaser. Try it today and bring a little island bliss to your blender!
Ingredients
4 oz vodka
4 oz pineapple juice
3 oz cream of coconut (like Coco Lopez)
1 to 1½ cups ice
Whipped cream, for topping
Pineapple wedges, for garnish
Maraschino cherries, for garnish
Optional: Toasted coconut flakes, for garnish
Instructions
Add vodka, pineapple juice, cream of coconut, and 1 cup of ice to a blender.
Blend on high until smooth and slushy. If needed, add more ice to reach your desired thickness.
Pour into chilled hurricane or tall cocktail glasses.
Top with a generous swirl of whipped cream.
Garnish with pineapple wedges and maraschino cherries.
Optional: Sprinkle with toasted coconut flakes for a little crunch and extra tropical flair.
Serve immediately and enjoy your mini vacation in a glass!
Notes
Want a thicker texture? Use crushed ice and add a bit more if needed.
No cream of coconut? Don’t substitute with coconut milk—it’s not sweet or rich enough for this drink.
Make it a mocktail: Skip the vodka and add a splash of coconut water or soda for a refreshing, alcohol-free treat.
Hosting a party? Double or triple the recipe and blend in batches.
Leftovers? Freeze them in ice cube trays and re-blend when ready to enjoy again.