Blue Mango Coconut Cloud Cocktail

This Blue Mango Coconut Cloud is more than just a cocktail—it’s a tropical experience in three gorgeous layers. From the vibrant ocean-blue base to the fruity orange-pineapple core and a dreamy coconut foam topping, this drink is equal parts flavor, fun, and eye-catching elegance.

It’s the kind of cocktail that makes people stop and say, “Wait… what is THAT?” Whether you’re setting the tone for a beachy backyard gathering or treating yourself to something bright and beautiful, this layered drink is a guaranteed conversation starter.

And while it looks like something straight from a high-end tiki bar, it’s actually super simple to create at home with just a few tools, a steady pour, and a little tropical inspiration.

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Ingredients

First Layer

• 1 oz blue curaçao
• ½ oz coconut milk
• Ice (for shaking and filling the glass)

Second Layer

• 3 oz orange juice
• 1 oz pineapple juice
• 1 oz coconut milk
• 1.5 oz mango rum

Top Layer

• 1 oz Sprite
• 1 oz coconut milk

Garnish

• Orange wedge
• Pineapple fronds

Instructions

1. Prepare the blue base layer

In a cocktail shaker, combine 1 oz blue curaçao and ½ oz coconut milk with a handful of ice. Shake for 20 seconds until well mixed and chilled.
Strain into a Collins glass, then fill the glass with fresh ice.

2. Build the fruity middle layer

Rinse out the shaker and combine 3 oz orange juice, 1 oz pineapple juice, 1 oz coconut milk, and 1.5 oz mango rum. Add ice and shake for another 20 seconds.

Now, here’s the trick: slowly pour this layer into the glass over the back of a spoon to keep it from mixing too quickly with the blue layer. Take your time—the payoff is that gorgeous, layered color effect.

3. Top it with coconut foam

In a clean shaker or mixing cup, combine 1 oz Sprite and 1 oz coconut milk. Stir vigorously (or use a frother) until it’s light and frothy.
Carefully float this foamy mix over the top of the drink, using a spoon to help guide it gently onto the surface.

4. Garnish and serve

Add a slice of orange to the rim and a couple of pineapple fronds to the top of the glass. Serve immediately and enjoy the moment—you just made a drink that looks (and tastes) like sunshine.

Notes

• For the coconut milk, use full-fat canned coconut milk for the best foam and creamy texture.
• Blue curaçao brings a pop of citrus flavor and that unmistakable electric blue color—it’s essential for the visual effect.
• Mango rum adds tropical sweetness and a fruity twist, but regular white rum will work if that’s what you have on hand.
• This cocktail is built for visual impact, so serve it in a tall, clear glass to let those layers shine.

this RECIPE

Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 cocktail
• Category: Drinks / Cocktails
• Method: Layered / Shaken
• Cuisine: Tropical-Inspired
• Diet: Gluten-Free, Vegetarian
• Keywords: blue curaçao cocktail, coconut rum cocktail, mango rum drink, tropical layered cocktail, coconut foam cocktail

Equipment

• Cocktail shaker (or mason jars)
• Jigger or measuring tool
• Collins glass or tall clear glass
• Spoon (for layering)
• Frother or whisk (optional, for foam)
• Knife and board (for garnish)

Helpful Tips

This cocktail may look like it came from a beachfront resort bar, but don’t let that intimidate you—it’s totally doable with a few smart techniques. These tips will help you master the layering, nail the foam, and serve up a drink that’s every bit as delicious as it is stunning.

1. Use full-fat coconut milk

For the creamiest layers and that dreamy foam topping, full-fat canned coconut milk is key. Light versions can separate or curdle when shaken with other liquids, especially citrus. Give the can a good shake before opening, or stir it well to blend the solids and liquid.

2. Chill your glass in advance

A cold glass helps preserve those beautiful, distinct layers. Pop your Collins glass into the freezer for 10–15 minutes while you prep the ingredients. It also slows the melt of your ice and keeps the cocktail looking picture-perfect longer.

3. Pour slowly when layering

For clean separation, always pour the second and third layers gently over the back of a spoon held just above the surface of the layer below. This slows the flow and prevents the liquids from mixing too fast.

4. Know your density

The reason this cocktail layers so beautifully is because the ingredients have different weights:

• Blue curaçao + coconut milk is the heaviest, so it sinks to the bottom.
• The orange-pineapple-rum mix floats on top when poured slowly.
• The Sprite-coconut foam is the lightest and stays right on top.

Understanding that helps you build any layered drink with confidence.

5. Shake well—but not too long

Shake each layer for about 15–20 seconds. Long enough to chill and combine, but not so long that the coconut milk over-whips or separates.

6. Foam it up fresh

That coconut Sprite foam? It’s best made right before serving. Use a milk frother or whisk it briskly until light and airy. Don’t skip it—it adds the perfect soft finish and a gentle fizz that brings the whole drink to life.

7. Crushed ice makes a difference

It helps create space between the layers and chills the drink more evenly. If you don’t have crushed ice, wrap cubes in a kitchen towel and give them a good whack with a rolling pin. Instant texture!

8. Don’t rush the build

Layered cocktails reward patience. Take your time with each step and enjoy the process—especially when you see those colors coming together like a tropical watercolor in your glass.

Conservation and Storage

This cocktail is best served immediately. The beauty of the Blue Mango Coconut Cloud lies in its fresh, vibrant layers and that soft coconut foam on top—both of which are time-sensitive once they hit the glass.

That said, here’s how you can prep for easier assembly if you’re planning for more than one.

Make-ahead tips:

• Mix the blue base and store in the fridge for up to 24 hours.
• Combine the orange-pineapple-mango mixture in a pitcher and chill.
• Measure out Sprite and coconut milk for the foam layer, but wait to stir or froth until just before serving.

Not ideal for freezing

The coconut milk and fruit juices don’t thaw well, and you’ll lose both the texture and the layered appearance. Keep everything cold, but don’t freeze.

Substitutions and Variations

This drink is already a tropical dream, but if you’re the kind of person who loves to experiment—here’s how to customize it while keeping the magic alive.

Spirit Substitutions:

• White rum or spiced rum instead of mango rum: Less fruity, more classic.
• Tequila blanco: For a margarita-inspired edge with a tropical twist.
• Vodka: Neutral and lets the juices shine. Great for a cleaner finish.

Juice Swaps:

• Guava or mango nectar: Add deeper sweetness or floral undertones to the middle layer.
• Lime juice: For a sharper citrus note—especially nice if you’re skipping coconut milk.
• Passion fruit juice: Adds bright acidity and a slightly tart finish.

Color Play:

• Use grenadine in place of blue curaçao for a sunset-colored drink. Layer it on the bottom and adjust the rest accordingly.
• Try a layer of blended frozen fruit (like mango or strawberry) in place of the second layer for a smoothie-like variation.

Make it a mocktail:

• Skip the alcohol and replace with:
  • Blue sports drink or blue raspberry syrup (for color + citrus).
  • Coconut water or coconut cream instead of coconut milk for easier foaming.
  • Mango nectar, pineapple juice, and orange juice for the center.
  • Lemon-lime soda on top for fizz.

Storage Instructions

Once poured, this drink should be served immediately. The foam will start to settle within minutes, and the layers will eventually blend.

If you’re batching for a party:

• Mix the base and center layers separately and keep chilled.
• Prepare the foam just before serving.
• Assemble each glass individually to preserve the visual and flavor contrast.

Frequently Asked Questions

How do you get the layers to stay separated?
It’s all about the order of density and how you pour. Start with the densest (blue curaçao), then slowly layer lighter liquids on top, using the back of a spoon to control the flow.

Can I use coconut cream instead of coconut milk?
You can, but it’s thicker and sweeter. For the foam, coconut milk works better—especially full-fat canned coconut milk.

What’s the best glass to use?
A tall, clear glass like a Collins or highball glass is ideal—it shows off the layers and has enough space for the foam and garnish.

Can I batch this cocktail?
You can prep the base and second layer in advance, but assemble each drink individually for the best visual and texture.

Is it very sweet?
It’s definitely on the tropical side, but the citrus and coconut balance each other well. If you want less sweetness, skip the Sprite foam or reduce the orange juice slightly.

Conclusion

The Blue Mango Coconut Cloud isn’t just a cocktail—it’s a whole experience. Layered, creamy, colorful, and refreshingly tropical, it’s the kind of drink that invites you to slow down and savor. With juicy fruit flavors, silky coconut, and that splash of blue magic, it’s made to impress, but easy enough to enjoy anytime you need a little sunshine in your glass.

Looking for more cocktails that blend bold flavor with beautiful presentation? Don’t miss my Frozen Passionfruit Margarita, Guava Coconut Swirl, or Layered Sunset Spritz—they’re all tropical, vibrant, and just as fun to serve as they are to sip.

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