Description
Sun-Kissed Frost Lush frozen cocktail dessert is a bright, tropical treat that blends coconut cream, pineapple juice, and colorful liqueurs into a magical layered slush. It’s fun, party-ready, and as gorgeous to look at as it is refreshing to eat. Whether you’re serving it poolside or at a summer celebration, this recipe delivers sunshine in every spoonful. Use food coloring and edible glitter for that dreamy, beachy finish that wows guests every time!
Ingredients
1 oz mango liqueur
1 oz vanilla vodka
1 oz blue curaçao
2 oz coconut cream (chilled, sweetened preferred)
2 oz pineapple juice
1 cup crushed ice (or rainbow sorbet base)
Food coloring (optional – pink, blue, yellow recommended)
Whipped cream (for topping)
Edible glitter or tropical candy (for garnish)
Instructions
Divide and Color the Base:
In three small bowls, mix equal parts of the coconut cream and pineapple juice. Add a few drops of food coloring to each—one pink, one blue, one yellow—and stir gently.Blend Each Layer Separately:
In a blender, add ⅓ of the crushed ice, one colored base, and one spirit (mango liqueur for pink, vanilla vodka for yellow, blue curaçao for blue). Blend until slushy. Repeat for each layer and set aside.Layer the Slush:
Using a spoon or piping bag, layer the slushy mixtures into a clear glass. Create stripes or gently swirl for a marbled look.Top and Garnish:
Add a swirl of whipped cream on top and finish with edible glitter, tropical candies, or flower petals. Serve immediately or freeze briefly to firm it up.
Notes
For a mocktail version, swap the alcohol with fruit juices like mango nectar, pineapple juice, or lemon-lime soda.
Crushed ice gives the best texture—avoid whole cubes unless pre-crushed.
Want creamier layers? Blend in fruit sorbet instead of ice.
Chill your glasses and ingredients beforehand to keep everything perfectly frosty.
Leftovers can be frozen and re-blended like sorbet—great for prepping ahead!