Jack Frost Cocktail

5 from 2 votes

Jack Frost Cocktail is a quick and easy blended boozy beverage. A bright blue drink that is festively fun for the holidays.

Prep Time5

Cook Time0

Total Time5

Course: cocktail

Cuisine: American

Servings: (6 oz.) cocktails (served in an 8 oz. fluted glass)

Calories: 310kcal

To rim your glass add to a small bowl the clear corn syrup and 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 slightly dry while you prepare the Jack Frost Cocktails.
2 tbsp clear corn syrup, ½ cup sweetened shredded coconut
In the pitcher of a blender add the ice cubes, pineapple juice, white rum, blue curacao and cream of coconut.
2 cups ice cubes, ¾ cup pineapple juice, ⅓ cup white rum, ⅓ cup blue curacao, ⅓ cup cream of coconut
Blend in 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.

Tips:

When you open your can of 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-1 minute to warm it enough to stir the fats into the sugary liquid.
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 can substitute a coconut rum for the white rum in this recipe for a really tropical flavored cocktail. A clear spiced rum would also work for this cocktail.
I found that the clear corn syrup works best for rimming your glass with the sweetened shredded coconut. I tried it with the cream of coconut, and with water, and neither worked to hold the coconut.