Jack Frost Cocktail

Tropical and Christmas-y all in one, this refreshing Jack Frost cocktail, with its bright blue color, will be a hit all year round.

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: Jack Frost Cocktail Recipe

Servings:

Calories: 314kcal

To rim your glass, add the clear corn syrup to a small bowl. In a second small bowl, add the shredded sweetened coconut. Dip the rim of each glass into the bowl of clear corn syrup, then into the sweetened shredded coconut. You can gently add coconut to any missed spots on the rim. Allow the glasses to sit and dry slightly while you prepare the Jack Frost cocktails.
In the pitcher of a blender, add the ice cubes, pineapple juice, white rum, blue curaçao, and cream of coconut.
Blend on high for 30 seconds or until your cocktail is smooth and no large chunks of ice remain.
Divide the cocktail evenly between all four coconut rimmed glasses.

Be careful not to confuse the cream of coconut with coconut milk. These are two different things. Cream of coconut is very sweet and typically used for making cocktails. Coconut milk is unsweetened and typically used in cooking and baking. These are both found in the baking aisle or Asian food section of your local grocery store.
You could also double or triple this recipe for a party and whip up a batch in a large pitcher.
When you open your cream of coconut, there may be a thick layer of hardened coconut fat on the top with a sugary liquid underneath. This is normal to have the layers separate like this. If it does not stir up easily, then you can transfer the contents to a microwave-safe bowl with a pour spout and heat it up for 30 seconds to 1 minute to warm it enough to stir the fats into the sugary liquid.