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.