COCONUT RUM BUCKET — FULL RECIPE
A bright tropical blue slushy cocktail served in a beach bucket and topped with fruit, candy, and fun decorations.
Ingredients (1 large bucket cocktail)
Cocktail Mix
2 oz coconut rum
1 oz blue curaçao
2 oz pineapple juice
1 oz cream of coconut (Coco Lopez style)
Crushed ice (2–3 cups)
Toppings & Garnish
Pineapple wedge
Starfruit slice
Kiwi slice
Maraschino cherry
Marshmallow
Gummy candy rings
Candy fish
Tropical gummies
Paper umbrellas
Straw
Instructions
Blend the Coconut Blue Base
Add 2–3 cups crushed ice to a blender.
Pour in:
2 oz coconut rum
1 oz blue curaçao
2 oz pineapple juice
1 oz cream of coconut
Blend until smooth, thick, and icy like a frozen piña colada with a blue twist.
If it’s too liquid, add more crushed ice.
If it’s too thick, add 1–2 tbsp pineapple juice.
Fill the Beach Bucket
Pour the icy blue mixture into a small beach bucket (same size as in the image).
Add extra crushed ice on top to create a frosty dome.
Decorate the Bucket — The Viral Part
Top with:
Pineapple wedge
Kiwi slice
Starfruit slice
Maraschino cherry
Marshmallow
Gummy candy ring
Gummy fish
Tropical gummy drops
Two colorful drink umbrellas
Yellow straw
Pro Tips for Maximum Flavor & Presentation
Add ½ oz coconut cream drizzle on top for extra shine.
Freeze your bucket for 10 minutes before filling — it keeps the slush colder.
Use crushed ice only, never cubes, for a perfect beach-slushy texture.
Add edible glitter if you want a sparkling tropical effect
