Name: Tropical Rum Slush
Total time: 15 min
Yield: 6 cocktails
Cuisine: Caribbean
Ingredients: 3 cups frozen fruit peach, mango, strawberry; 1 cup ice; juice from 1 large lemon; ¾ cup rum; 13 oz coconut cream 400 ml; ¾ cup rum; 1 cup ice or more for desired consistency

Tropical rum slush is dancing with fruity flavors. Peach, mango, coconut, and strawberry meld together with rum making this the perfect summer party cocktail!

Why this recipe works

Refreshing peach, mango, and strawberry blended with ice and rum, then topped with coconut slushie — it’s tropical summer in a glass. Tropical rum punch is quick and easy to make, with no sugar added.

Slushie cocktails are too good to pass up on, create your own flavor profile with different tropical flavors if you’d like! See our pineapple rum slush for another tasty take on this boozy concoction.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

RUM – You can use whichever dark rum you prefer for this cocktail. Coconut rum can be used to mix with the coconut slushie to highlight the flavor even more.

COCONUT – Ensure coconut cream is used, not coconut milk. Coconut cream is much thicker and richer and has less water content than coconut milk, which will give you a smoother and creamier texture for the slushie.

FRUIT – We’re using strawberry, peach, and mango in this drink. Other fruits can be used as a replacement or substituted for one another if desired. Kiwi, passionfruit, dragon fruit, and especially pineapple are great options.

How to Make a Tropical Rum Slush

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

In a blender, blend frozen fruits, 1 cup of ice, lemon juice, and ¾ cup of rum until smooth with no visible fruit chunks. Transfer to a pitcher and chill until ready to serve.
Rinse the blender and blend coconut cream with one cup of ice and ¾ cup of rum until well combined.
Divide the fruit slush into six 11oz glasses and top with the coconut slush mix. With a straw dipped all the way into the glass, gently make a figure eight for a swirl effect.
Garnish with strawberry slices or other pieces of fruits and serve.

Frequently Asked Questions & Expert Tips

Can I freeze these rum slush?

Yes, you can freeze this tropical rum slush. Place the mixture into an air-tight container and store it in the freezer. You may want to allow it to thaw a bit before serving after being in the freezer. A fun tip with these boozy slushies- place the mixture into zip seal popsicle bags, freeze, and bring along to summer parties!

Can I add other fruit?

Absolutely! Kiwi, passionfruit, dragon fruit, pineapple, banana, and papaya are a few great additions to this rum slush.

Serving Suggestions

This recipe will make 6 cocktails in 11 oz glasses or around 3 cocktails in 17 oz hurricane glasses. You can also add the slush mixture into some sealable popsicle molds and pop them in the freezer to save for later or to take to summer get-togethers!

More Cocktail Recipes

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