This Blue Hawaiian is a tropical cocktail made with Malibu liqueur, blue curaçao, pineapple juice, a splash of coconut water, and chilled with coconut milk ice cubes.
About Blue Hawaiian Cocktail
History
The Blue Hawaiian was created in 1957 by bartender Harry Yee at the Hilton Hawaiian Village in Honolulu. He developed it using blue curaçao at the request of a Bols sales rep, combining it with rum, pineapple juice, and coconut cream to highlight the liqueur’s colour. The drink quickly became popular for its vibrant appearance and tropical flavour, especially in American resort bars. It is sometimes confused with the Piña Colada, but blue curaçao is the key difference.
Tradition
It is usually blended or shaken with ice and served in a hurricane or highball glass. It’s topped with a slice of pineapple or a cherry. Most versions are made with white rum, blue curaçao, pineapple juice, and either coconut cream or coconut milk. You’ll still find it on menus at beach bars and tropical-themed spots. Different twists exist, but the blue colour and the mix of pineapple and coconut always stay the same.
This Recipe
This version uses Malibu instead of light rum, adding a stronger coconut note and lower alcohol content. Blue curaçao and pineapple juice remain central, but coconut water replaces coconut cream for a lighter finish. The drink is served over coconut milk ice cubes, which chill it without dilution and subtly enhance the flavour as they melt. It’s designed to be lighter than the original while retaining its tropical character. 🙂
Ingredients for Blue Hawaiian Light
- Malibu liqueur – A coconut-flavoured Caribbean rum liqueur with a lower alcohol content than standard rum (21% ABV)
- Blue Curacao – A bright blue, citrus-flavoured liqueur made from the dried peel of the Laraha orange. It provides the cocktail’s colour and a slightly bitter-orange flavour.
- coconut water – The clear liquid from inside young green coconuts. Used here instead of coconut cream for a lighter, more hydrating base with mild coconut taste.
- pineapple juice – Use clear, strained juice rather than thick or pulpy versions, which can cloud the drink. When mixed with blue curaçao, it creates the cocktail’s signature turquoise hue.
- coconut cream or milk – In this recipe, it’s frozen into ice cubes, chilling the drink while slowly adding body and coconut richness as they melt.
You will also need:
- cocktail shaker
- ice cube tray
How to make Blue Hawaiian Light
- The day before, fill each section of an ice cube tray halfway with water, then top up with coconut milk. Freeze until fully solid. The cubes will slowly release coconut flavour into the drink as they melt.
- To make the cocktail, combine Malibu, blue curaçao, pineapple juice, coconut water, and a handful of crushed ice in a cocktail shaker. Shake vigorously for about 15 seconds to chill.
- Add a few of the frozen coconut ice cubes to a martini glass. Strain the cocktail directly over the cubes; straining is important here to hold back any shards of crushed ice, which have already served their purpose in chilling the drink.
- To finish, skewer a few small pineapple cubes onto a wooden cocktail stick with a mini paper umbrella (cocktail umbrella) and place it in the glass. The garnish floats on the surface and is meant to be eaten first. Serve immediately.
You might also like this delicious
Kiwi Cocktail.
Recipe Card
Light Blue Hawaiian Cocktail
Equipment
- cocktail shaker
- ice cube tray
- cocktail umbrella
Ingredients
- 40 ml Malibu
- 40 ml Blue Curaçao
- 120 ml clear pineapple juice
- 200 ml coconut water
- 50-100 ml coconut milk
- a few pieces of pineapple
Instructions
- Make the coconut ice: Fill each section of an ice cube tray halfway with water, then top up with coconut milk. Freeze overnight.
- Shake the cocktail: In a shaker, combine Malibu, blue curaçao, pineapple juice, coconut water, and a handful of crushed ice. Shake well.
- Serve: Add coconut milk ice cubes to a martini glass. Strain the cocktail over the cubes to keep crushed ice out.
- Garnish: Skewer pineapple cubes onto a cocktail stick with a mini umbrella and place in the glass. Serve immediately.