Blue Hawaiian Mocktail Drink Recipe
A refreshing and vibrant Blue Hawaiian mocktail that combines sweet fruit juices, creamy coconut, and fizzy lemon-lime soda for a tropical escape in a glass.
I still remember the first time I made this Blue Hawaiian — the kitchen smelled like a tropical bar and everyone at the table wanted the recipe. It’s the kind of drink that reads like vacation in a glass: bright pineapple and orange, creamy coconut, and that show-stopping blue from non‑alcoholic curaçao syrup. Make it as a mocktail for family gatherings.
Why you’ll love this dish
This Blue Hawaiian balances sweet fruit juices, a silky coconut note, and fizzy lemon‑lime soda for a refreshing, layered drink that’s visually stunning and easy to scale. It’s perfect for pool parties, a summer brunch, or anytime you want a tropical escape without leaving home. The recipe is quick, uses pantry-friendly mixers, and works great as either a non‑alcoholic mocktail so everyone can enjoy.
How this recipe comes together
Quick overview of the method so you know what to expect:
- Combine the juices, cream of coconut, coconut water, and blue curaçao syrup in a cocktail shaker.
- Add ice and shake vigorously for about 30 seconds to chill, dilute, and emulsify the coconut.
- Pour the shaken mix over crushed ice, then top with lemon‑lime soda for effervescence.
- Garnish with an orange slice and serve immediately.
If you like party prep, you can pre‑mix the base (everything except soda) and keep it chilled until ready to serve.
What you’ll need
- 2 oz pineapple juice (fresh or good‑quality canned)
- 2 oz orange juice (freshly squeezed is best)
- 2 teaspoons blue curaçao syrup (non‑alcoholic) — for color and orange‑flower notes
- 1–2 teaspoons cream of coco* (cream of coconut; Coco López is a common brand)
- 0.5 oz (½ oz) lemon juice, freshly squeezed
- 1 oz coconut water (for light coconut saltiness and hydration)
- Lemon‑lime soda to top (brands like Olipop or Zevia keep it lower sugar)
Notes/substitutions:
- If you don’t have cream of coconut, use 1 tablespoon canned coconut milk plus 1 teaspoon simple syrup for a lighter version (flavor will be less sweet).
- Blue curaçao syrup can be swapped for a splash of elderflower syrup + a drop of blue food coloring if you just want the color and floral hint.
Also, if you like tropical desserts afterward, this drink pairs beautifully with something like a fruit‑topped sponge — for more dessert ideas, try this Berry Chantilly Cake.
Step-by-step instructions
- Fill a cocktail shaker with ice.
- Add 2 oz pineapple juice, 2 oz orange juice, 2 teaspoons blue curaçao syrup, 1–2 teaspoons cream of coconut, 0.5 oz lemon juice, 1 oz coconut water.
- Seal the shaker and shake vigorously for 30 seconds. Vigorous shaking chills the mix and helps the cream of coconut emulsify so the drink is smooth.
- Fill a tall glass with crushed ice. Strain the shaken mixture over the crushed ice.
- Top gently with lemon‑lime soda (about 2–3 oz, or to taste), stirring very lightly once to combine.
- Garnish with an orange slice (and a paper umbrella if you’re feeling festive). Serve immediately.
Short, active verbs and simple pacing make this easy to follow when you’re juggling a tray of glasses.
01Ingredients
Drink Base
To serve
02Method
- Preparation
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0 OF 6 DONE03Recipe notes
- 01For party prep, you can pre-mix the base (everything except soda) and keep it chilled for up to 24-48 hours. Do not add soda until serving.
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Best ways to enjoy it
- Serve in a tall hurricane or highball glass over crushed ice for the classic presentation.
- Garnishes: orange wheel, pineapple wedge, maraschino cherry, or a sprig of fresh mint.
- Pairings: light bites like shrimp ceviche, coconut shrimp, grilled pineapple skewers, or creamy desserts. If you want more recipe inspiration from the same kitchen, check out the author’s collection here.
How to store & freeze
Prepared cocktail base (everything except the lemon‑lime soda) can be refrigerated in an airtight container for up to 24–48 hours. Shake or stir before serving — separation is normal.
Do not add soda until serving; carbonation will be lost if stored.
Freezing: I don’t recommend freezing this drink because the cream of coconut and citrus will separate and change texture when thawed. If you want frozen cocktails, blend fresh with ice to make a slushy instead.
Safety: keep alcoholic and non‑alcoholic batches clearly labeled to avoid serving alcohol to kids or guests who prefer mocktails.
Creative twists
- Frozen Blue Hawaiian: blend the shaker ingredients (minus soda) with 1–2 cups crushed ice until slushy. Top with soda or serve without for a frozen mocktail.
- Lighter version: swap cream of coconut for coconut water + a splash of coconut milk and a teaspoon of honey or agave.
- Garnish variations: toasted coconut rim (dip glass rim in lime then toasted coconut), or use a lime wheel and edible flower for a party presentation.
- Cultural spin: add a dash of ginger syrup or fresh grated ginger for a Southeast Asian touch.
Your questions answered
What is “cream of coco”?
Is it the same as cream of coconut?
A: Yes — “cream of coco” in this recipe refers to cream of coconut (a sweet, thick coconut product like Coco López). It’s sweeter and thicker than canned coconut milk and gives that classic creamy mouthfeel. Use less if you prefer less sweetness.
How long does this drink keep once mixed?
A: Mix without soda will keep chilled for up to 48 hours; add soda only when serving. For best flavor and texture, drink within a few hours.
Can I batch this for a party and how much should I prepare per person?
A: Plan about 6–8 oz finished drink per guest. For batching, multiply the base (everything except the soda) and keep chilled. Add soda and ice per glass to retain carbonation.
Can I substitute lemon‑lime soda with seltzer and lime?
A: Yes — use plain seltzer and a splash of lime syrup or fresh lime juice with a touch of sweetener to match the brightness and sweetness of lemon‑lime soda.
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