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Pineapple Pisco Cooler recipe
Pineapple Pisco Cooler recipe

Pineapple Pisco Coconut Cooler

by Adrianna Adarme on Aug 6, 2015

This cocktail combines frozen pineapple and coconut milk to create a tropical vibe. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog).
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Course
Beverage

Tags

Cookout Party Cocktails
Quick and Easy

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Ingredients

  • Splash of water
  • 1 tablespoon white granulated sugar
  • 4 ounces pisco (or more depending on taste)
  • ⅓ cup coconut milk
  • Handful of ice cubes
  • 12 ounces frozen pineapple, in chunks

Instructions

  1. To a blender, add the splash of water, granulated sugar and pulse for a second or two. Next, pour in the pisco, coconut milk, ice cubes and frozen pineapple. Pulse once more until smooth, stopping and scraping down the sides as needed. If you don’t have a super powerful blender, you may need to add a splash or two more of water. Give it a taste and adjust the alcohol per your liking. Divide amongst glasses and serve immediately with a straw.

Today it was 97 degrees F in Los Angeles, and I felt like I was melting. The whole day. Doing anything like walking the dog, taking the trash out, driving to the market, felt like an absolute chore. The sun is a bit vicious right now, so let's make something to cool ourselves down. I say a cooler is the way to go.

I'm not sure if this is technically considered a cooler. When I think of the term, the 80s comes to mind. Lots of hair spray and Mustang convertibles and glass bottles that have cooler in that 80's cursive font scribbled on the front. My mother used to drink them, though I was way too little to try them. The recipe you see here is more a frozen cooler. It's spiked with pisco, the brandy of Peru. The frozen pineapple, dash of sugar and coconut milk, add a tropical vibe that feels so good when it's blazing hot outside.

Pisco can often times be found at specialty liquor stores. If you cant find pisco, you can substitute with a variety of liquors. I think tequila, mezcal or rum would be delicious.

It couldn't be easier to throw together: add everything to a blender, pulse and go. Umbrella straws are a requirement!

Photo of Adrianna Adarme

About the Author
Adrianna Adarme

Adrianna Adarme is an author, enthusiastic home cook and food blogger who lives in Los Angeles, California. In 2009 she started her blog, A Cozy Kitchen, which has become a place people visit to hear entertaining anecdotes about daily life and to find delicious, comforting recipes from Adrianna's kitchen. A Cozy Kitchen has garnered attention from various publications and blogs, including features and write-ups from The Los Angeles Times, Refinery29, Saveur Magazine, Oh Joy, Rachel Zoe's Zoe Report and NBC Latino.

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