Chi-Chi Cocktail (Coconut Pineapple Vodka)

Pro tips

• Shake hard with fresh ice for 10–15 seconds to fully emulsify the cream of coconut and chill the drink to 28–32°F.
• Stir the cream of coconut well before measuring—it separates easily and needs thorough blending into the drink.
• Serve over crushed or pebble ice to slow dilution and extend the tropical flavor.
• Garnish with a pineapple wedge or toasted coconut rim to reinforce the flavor profile and visual appeal.

Substitutions

• Vodka → white rum or coconut rum (shifts flavor toward spiced tropical)
• Cream of coconut → coconut milk or coconut liqueur (lighter body, less sweetness)
• Pineapple juice → mango juice or passion fruit juice (maintains tropical character)

Storage & make-ahead

Cocktails are best served immediately. Pre-batch the vodka, cream of coconut, and pineapple juice in a pitcher and shake with ice individually to order.

Equipment

cocktail shaker · jigger or shot glass · bar spoon

Can I use coconut rum instead of vodka?

Yes. Coconut rum will amplify the coconut flavor and reduce the need for cream of coconut—start with 1.5 oz rum and 0.5 oz cream of coconut.

Should this cocktail be shaken or stirred?

Shake with ice for 10–15 seconds to chill and emulsify the cream of coconut evenly with the other ingredients.

What type of pineapple juice works best?

Fresh or 100% pure pineapple juice yields the brightest flavor; avoid sweetened blends or concentrate.

Can I make this without cream of coconut?

Coconut milk, coconut cream, or a splash of coconut liqueur can substitute, though texture and sweetness will shift slightly.

How do I keep the cream of coconut from separating?

Shake vigorously with ice to emulsify; serve immediately over fresh ice to prevent settling.