Pineapple Coconut RumChata Cocktail is the perfect tropical treat! The smooth, creamy texture of RumChata blends beautifully with the sweet tang of pineapple and the rich, nutty flavor of coconut.
It’s a refreshing and indulgent cocktail that’s ideal for summer parties, poolside lounging, or simply unwinding after a long day.
Serve it over ice with a pineapple wedge and a sprinkle of toasted coconut for a gorgeous presentation!
Pineapple Coconut RumChata Cocktail
Equipment
- Cocktail shaker or mason jar with a lid
- Jigger or measuring cup
- Strainer
- Highball or rocks glass
- Mixing spoon optional
Ingredients
- 4 oz RumChata
- 4 oz pineapple juice
- 2 oz coconut cream
- 1 oz white rum optional, for extra kick
- Ice cubes
- Pineapple wedge for garnish
- Toasted coconut flakes for garnish
Instructions
- Prepare the Glass:If desired, rim the glass with toasted coconut by dipping the rim in pineapple juice, then rolling it in toasted coconut flakes.
- Mix the Cocktail:Fill the cocktail shaker with ice cubes.Add RumChata, pineapple juice, coconut cream, and white rum (if using).Shake vigorously for about 15 seconds until well mixed and chilled.
- Serve:Strain the mixture into a highball or rocks glass filled with ice.Garnish with a pineapple wedge and a sprinkle of toasted coconut flakes.Enjoy:Serve immediately and savor the tropical flavors!
Video
Notes
- For a lighter version, substitute coconut cream with coconut milk.
- Add a dash of lime juice for a bit of acidity to balance the sweetness.
- Use a flavored RumChata (like coconut or pineapple) for extra depth of flavor.
Alternative Ingredients for the Pineapple Coconut RumChata Cocktail
If you want to customize this cocktail or adjust it based on what you have on hand, there are plenty of simple swaps that will maintain the delicious tropical vibe.
If you don’t have RumChata, you can substitute it with Baileys Irish Cream for a similar creamy texture and sweetness, though it will have a more chocolatey undertone.
Another option is horchata liqueur (like Licor 43 Horchata), which provides a spiced and nutty flavor that pairs well with pineapple and coconut. For a dairy-free version, try using almond or coconut-based cream liqueurs for a similar richness without the dairy.
For the pineapple juice, you can experiment with other tropical juices like mango, passion fruit, or guava for a twist on the flavor profile.
Coconut cream can be replaced with coconut milk for a lighter consistency or even almond milk for a nutty alternative.
If you want to increase the booziness or add more complexity, swap the white rum for dark rum or spiced rum, this will give the cocktail deeper caramel and vanilla notes.
For a non-alcoholic version, leave out the alcohol entirely and replace the RumChata with a blend of coconut cream and a dash of cinnamon to mimic the spiced flavor.
The Bottom Line
Crafting a pineapple coconut RumChata cocktail is an easy way to bring tropical flavors into any gathering.
The creamy sweetness of RumChata blended with the tang of pineapple and the smoothness of coconut creates a well-balanced drink that’s both refreshing and indulgent.
Small adjustments to the ingredients can create exciting variations, allowing for a personalized twist. A cocktail like this not only tastes amazing but also brings a touch of paradise to every sip.
