This Caribbean Cloud Candy is a frozen cocktail fantasy come to life—blended with coconut rum, rainbow sherbet, pineapple juice, and cream of coconut, it’s smooth, creamy, and sweet like tropical candy in a glass. Topped with whipped cream or a scoop of sherbet, it’s perfect for summer parties, beach days, or whenever you’re craving a splash of sunshine!

Ingredients

1 oz Malibu rum (or other coconut rum)
1 scoop rainbow sherbet
1 cup ice
2 oz pineapple juice
1 oz cream of coconut (like Coco Lopez)

Optional Garnishes:

Whipped cream
Extra sherbet
Sprinkles or pineapple wedge

Instructions Caribbean Cloud Candy

Add to blender:
Combine Malibu rum, rainbow sherbet, ice, pineapple juice, and cream of coconut in a blender.
Blend:
Blend until smooth and creamy.
Serve:
Pour into a chilled cocktail glass or plastic cup.

Garnish:
Top with whipped cream or an extra scoop of sherbet, if desired.

Notes

Adjust the consistency by adding more ice (thicker) or more juice (thinner).
For a non-alcoholic version, omit the rum and use coconut milk or extra juice.

Great served with a wide straw or spoon for sipping and scooping!

Details

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 cocktail

Category: Drinks, Cocktails
Method: Blended
Cuisine: Caribbean-Inspired
Diet: Vegetarian
Keywords: tropical cocktail, coconut rum, sherbet drink, frozen drink, summer cocktail

Equipment

Blender
Measuring jigger or shot glass
Cocktail or plastic serving glass
Straw or spoon for garnish

Nutrition (Approximate, per serving)

Nutrient	Amount
Serving Size	1 drink
Calories	260
Sugar	24g
Sodium	25mg
Fat	7g
Saturated Fat	5g
Unsaturated Fat	1g
Trans Fat	0g
Carbohydrates	34g
Fiber	<1g
Protein	1g
Cholesterol	5m

Helpful Tips Caribbean Cloud Candy

Use crushed ice for faster blending and a smoother texture.
Chill your glasses in the freezer for 10 minutes before serving to keep your drink icy longer.
Want more of a slushie texture? Blend and freeze the mixture for 10–15 minutes before serving.

Conservation and Storage

This cocktail is best served immediately, but here’s how to make the most of it:

Freeze leftovers in popsicle molds for frozen adult treats.
Store in an airtight container in the freezer for up to 1 week. Re-blend with a splash of juice before serving.

Substitutions and Variations

Original Ingredient	Substitute
Malibu rum	White rum + coconut extract, or banana rum
Rainbow sherbet	Mango, strawberry, or pineapple sherbet
Pineapple juice	Orange juice or tropical juice blend
Cream of coconut	Coconut milk + sugar or condensed coconut milk

For a mocktail: Skip the rum and add an extra splash of coconut water or soda.

Storage Instructions

Immediate use is best, but you can freeze the blended mixture in an airtight container.
When ready to serve again, let it thaw slightly and re-blend with a touch of pineapple juice for creaminess.

Frequently Asked Questions

Can I make it without alcohol?

Yes! Skip the rum and use coconut milk or soda water for a delicious mocktail version.

Can I make it in a big batch for a party?

Absolutely! Just multiply the ingredients by the number of servings and blend in batches. Keep the mixture in the freezer between rounds.

What’s the best sherbet flavor to use?

Rainbow sherbet gives the most fun, fruity mix of flavors—but you can use mango, pineapple, or even watermelon sherbet!

Conclusion

Caribbean Cloud Candy isn’t just a cocktail—it’s an experience. With its tropical flavors, creamy texture, and candy-colored finish, it’s bound to become your favorite frozen drink of the season. Whether you’re sipping by the pool or hosting friends on the patio, this drink brings that breezy, beachy island magic every time.