Pineapple Pisco Coconut Cooler Recipe | Fresh Tastes Blog | PBS Food

Sip on Refreshing Pineapple Pisco Coconut Cooler

Pineapple Pisco Coconut Cooler recipe

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Today it was 97 degrees F in Los Angeles, and I felt like I was melting. The whole day. Doing anything like walking the dog, taking the trash out, driving to the market, felt like an absolute chore. The sun is a bit vicious right now, so let’s make something to cool ourselves down. I say a cooler is the way to go.

Pineapple Pisco Coconut Cooler recipe

I’m not sure if this is technically considered a cooler. When I think of the term, the 80s comes to mind. Lots of hair spray and Mustang convertibles and glass bottles that have “cooler” in that 80s cursive font scribbled on the front. My mother used to drink them, though I was way too little to try them. The recipe you see here is more a frozen cooler. It’s spiked with pisco, the brandy of Peru. The frozen pineapple, dash of sugar and coconut milk, add a tropical vibe that feels so good when it’s blazing hot outside.

Pineapple Pisco Coconut Cooler recipe

Pisco can often times be found at specialty liquor stores. If you can’t find pisco, you can substitute with a variety of liquors. I think tequila, mezcal or rum would be delicious.

It’s couldn’t be easier to throw together: add everything to a blender, pulse and go. Umbrella straws are a requirement!

Pineapple Pisco Coconut Cooler recipe

Pineapple Pisco Coconut Cooler

Pineapple Pisco Cooler recipe

This cocktail combines frozen pineapple and coconut milk to create a tropical vibe. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)



  • Splash of water
  • 1 tablespoon white granulated sugar
  • 4 ounces pisco (or more depending on taste)
  • 1/3 cup coconut milk
  • Handful of ice cubes
  • 12 ounces frozen pineapple, in chunks


  1. To a blender, add the splash of water, granulated sugar and pulse for a second or two. Next, pour in the pisco, coconut milk, ice cubes and frozen pineapple. Pulse once more until smooth, stopping and scraping down the sides as needed. If you don’t have a super powerful blender, you may need to add a splash or two more of water. Give it a taste and adjust the alcohol per your liking. Divide amongst glasses and serve immediately with a straw.


NOTE: In lieu of pisco, you can substitute a variety of liquors such as tequila, mezcal or rum.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

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