Pineapple Pisco Coconut Cooler Recipe | Cocktail Recipes | PBS Food

Pineapple Pisco Coconut Cooler

Pineapple Pisco Cooler recipe

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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  • Splash of water
  • 1 tablespoon white granulated sugar
  • 4 ounces pisco (or more depending on taste)
  • 1/3 cup coconut milk
  • Handful of ice cubes
  • 12 ounces frozen pineapple, in chunks


  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.


NOTE: In lieu of pisco, you can substitute a variety of liquors such as tequila, mezcal or rum.
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