This Tropical Coconut Frosé Cocktail is a delightful combination of fruity flavors, coconut rum, and crisp notes of rosé wine. It’s a refreshingly icy drink that will transport you to a lush tropical getaway.

A mango colored frozen cocktail in a wine glass hiding behind a palm frond.

Frosé Rosé with Tropical Flavors

Imagine sipping on a frozen summer cocktail that instantly transports you to an island paradise. This summer sipper has the perfect blend of crisp rosé wine, coconut rum and the vibrant flavors of tropical fruits!

This is the essence of a tropical coconut frosé cocktail – a refreshing slushy concoction that gives the popular frosé trend a tropical twist.

What is Frosé?

Quite simply, frosé is a frozen rosé wine cocktail. There are a ton of variations, many including strawberries, some with lime or lemon juice, others made with additional spirits or not.

In this version, we’re turning the frosé into a tropical cocktail by infusing the wine with whole pineapple and mango as well as a splash of coconut rum. Sipping on this is the perfect way to cool down on a hot summer day!

Two wine tumblers filled with tropical coconut frose slushies that are garnished with mango slices and lime.

Gather Your Equipment + Ingredients

All you need is a blender! No ice cube tray required. Some frosé recipes call for pouring wine into ice cube trays, then waiting the 8 hours or so for your wine to turn into little slushy cubes. Not this one!

For this recipe, we’re relying on frozen fruit to bring the icy goodness needed to make our wine slushies!

Rosé Wine

Rosé gets its pink hue from the skins of the red grapes its made from. The wine starts its journey with the skins, but after a short time, the skins are removed leaving behind pink juices.

Flavors also vary with the type grape and region the wine is produced — you might get red fruit, citrus, melon, floral notes and a host of other flavors.

Select your wine based on the flavors you want to highlight, like melon, rose petals or pepper. It’s also totally okay to be budget-friendly since we’re blending it with other ingredients. (Check out this guide to rosé wine.)

Frozen Tropical Fruit

Purchasing already frozen fruit makes this recipe super easy. There’s no slicing and dicing, no waiting for it to freeze and it can even be more economical — use only what you need and the rest won’t go bad.

Frozen pineapple and mango are stocked in most grocery stores and will instantly add a tropical vibe.

Coconut Rum

(Piña coladas, anyone?) Not all coconut rums are created equal…check the proof (amount of alcohol content) it contains. I prefer a lower proof since there’s already wine!

Simple Syrup

A little simple syrup will give our tropical frosé the right balance of sweetness. Go with a 1:1 syrup, which is equal parts of granulated sugar and water. Simply heat the sugar and water together in a saucepan until the sugar dissolves. Be sure to cool it completely before using.

Two wine tumblers filled with tropical coconut frose slushies with a palm frond in the frame.

How To Make Tropical Coconut Frosé Cocktail

Add 1-1/2 cups each of frozen pineapple and mango to a blender. Pour in 375ml of rosé (that’s a half bottle), 2 ounces of rum and 1 ounce of simple syrup then blend it all together until it has a smooth and slushy consistency.

Give it a taste and adjust for sweetness and texture by adding a bit more simple syrup or wine.

Pour the frosé into glasses — you can use coupe, hurricane, highball, wine glasses — whatever you like.

Add a flourish with garnishes like frozen fruit speared onto cocktail picks, fresh fruit wedges or slices, pineapple spikes or just a paper umbrella! A straw is helpful for sipping, so have fun with bright tropical colors.

Pouring wine into a blender pitcher that is filled with frozen mango and pineapple chunks.

Helpful Recipe Tips + Variations

Start off cold — if you’re planning ahead, chill your rosé, rum and simple syrup in the freezer for 30 minutes or so before blending the cocktails.

Make ahead option — while this is a breeze to make, if you’re planning to serve a big batch of these, you can make this ahead. Double the recipe, then pour it into freezer-safe airtight containers. The alcohol will help keep its slushy texture. When you’re ready to serve, transfer the mix to a blender to zip it up to make it smooth and pourable.

Use other fruits — your grocery store or local international market may have a variety of tropical fruit to choose from, both fresh and frozen, like dragon fruit, papaya, passion fruit and banana. If you purchase fresh, wash and cut the fruit when you get it home, then scatter the chunks in a single layer on a baking sheet (to prevent sticking together). Freeze for an hour or two, then transfer to a freezer-safe container for storage.

Use a natural sweetener — make your simple syrup with beet sugar, coconut sugar or honey (all less refined that white sugar). Honey in its natural state won’t dissolve well in this cold drink, so turning it into a simple syrup will help. Agave syrup will dissolve in this cocktail, but it’s sweeter than sugar, so you may want to start with less.

Skip the rum — want to skip the rum, but not the flavor of coconut? Use cream of coconut (like Coco Lopez) one for one. Cream of coconut is sweetened, so you may want to omit or pull back on the simple syrup until you have a chance to taste it. You can also try coconut cream, which is not sweetened. If your wine slushy is too thick, instead of thinning it with more wine, you could add a splash of coconut water or coconut milk for a milder coconut flavor.

Use a different spirit — there’s also coconut flavored vodka and tequila!

Two wine tumblers filled with tropical coconut frose slushies that garnished with mango slices and lime.

Food Pairings for Tropical Coconut Frosé

Yes, you could just sip your tropical coconut frosé all by itself while you recline on your lounger. But, if it’s a tropical-themed party you’re mixing these for, here are a few food pairing ideas:

Whether you’re hosting a summer gathering, lounging by the pool, or simply craving a taste of paradise, the tropical coconut frosé cocktail is the perfect companion. The tropical flavors will transport your taste buds to sun-soaked beaches and swaying palm trees.

A wine glass filled with tropical coconut frose slushy that is garnished with mango slices and an orange striped straw.

You’re Going to Love These Fruity Drinks, Too!

Tropical Coconut Frosé

Linda Feller

This Tropical Coconut Frosé Cocktail is a delightful combination of fruity flavors, coconut rum, and crisp notes of rosé wine. It's a refreshingly icy drink that will transport you to a lush tropical getaway.

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Drinks

American

~ 16 oz servings

396 kcal

Equipment

blender

Ingredients

1½ cups frozen pineapple chunks
1½ cups frozen mango chunks
375 ml rosé wine, ice cold
2 ounce coconut rum, ice cold
1 ounce simple syrup, ice cold

Instructions

Place all ingredients in a blender and blend until smooth + slushy.

Notes

The number of servings will depend on the size of your glass. This makes about 4 cups of frosé.
Chill your rosé, rum and simple syrup in the freezer for 30 minutes or so before blending the cocktails.
Make ahead option — double the recipe, then pour it into freezer-safe airtight containers. The alcohol will help keep its slushy texture. When you’re ready to serve, transfer the mix to a blender and zip it up to make it smooth and pourable.
Make your simple syrup with beet sugar, coconut sugar or honey (all less refined that white sugar). Honey in its natural state won’t dissolve well in this cold drink, so turning it into a simple syrup will help. Agave syrup will dissolve in this cocktail, but it’s sweeter than sugar, so you may want to start with less.
Skip the rum — Use cream of coconut (like Coco Lopez) one for one.
Try this with coconut flavored vodka or tequila instead of rum.