Drinks and Cocktails
The Best Tropical Chi Chi Cocktail Recipe
Think of the Chi Chi as the Piña Colada's smoother, cleaner-tasting cousin that swaps rum for vodka. It is a frosty, blended masterpiece of rich cream of coconut and tangy pineapple that feels like a Hawaiian vacation in a glass.
- Prep
- 5 min
- Serves
- 1
- Level
- Easy
- Per serving
- 340 kcal
Method
Place your serving glass (a hurricane glass is traditional) in the freezer for 5 minutes to chill.
Combine the vodka, pineapple juice, cream of coconut, and frozen pineapple chunks in a high-speed blender.
Add the ice cubes to the blender jar.
Blend on high speed until the mixture is completely smooth and reaches a thick, slushy consistency.
Pour the frozen mixture into your chilled glass.
Garnish with a fresh pineapple wedge and a maraschino cherry on top. Serve immediately with a straw.
Notes
Make sure you use 'Cream of Coconut' (like Coco Lopez) rather than 'Coconut Cream' or 'Coconut Milk'. Cream of coconut is sweetened and specifically designed for cocktails.
Using frozen pineapple chunks instead of just more ice results in a much richer flavor and prevents the drink from tasting watered down as it melts.
If your blender is struggling, add an extra splash of pineapple juice to help the blades move.
For a layered look, you can drizzle a little grenadine or strawberry puree into the bottom of the glass before pouring the blended mixture.
