I’ve always had a soft spot for tropical drinks. My mom didn’t drink much, but she loved sherbet. And when we finally took a beach trip together, she ordered the brightest thing on the menu—some frozen mix of fruit, cream, and rum. She sipped it, smiled, and said, “This tastes like a good day.”
That moment stuck. And this Caribbean Cloud Candy Cocktail is exactly that—a good day in a glass. The mango, the sherbet, the swirl of blue curaçao—it all layers into something that looks as fun as it tastes.
If you’re into fruity desserts too, try the strawberry cheesecake protein shake or our mint chocolate chip ice cream bars. Both creamy, cool, and easy to love.
Table of Contents
Table of Contents
How to Make Caribbean Cloud Candy Cocktail
This colorful cocktail is layered, blended, and built in just a few minutes. It’s fruity, creamy, and has that dreamy candy-cloud swirl thanks to the sherbet and blue curaçao slush.
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Caribbean Cloud Candy Cocktail Recipe: Fun, Fruity, and Layered
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Drinks, Cocktails
- Method: Blended
- Cuisine: Caribbean-Inspired
- Diet: Vegetarian
Description
A creamy, colorful cocktail with tropical mango, coconut rum, sherbet, and a swirl of blue curaçao slush—like a vacation in a glass.
Ingredients
1 cup mango nectar (chilled)
2 oz Malibu rum (coconut rum)
1 oz banana liqueur
2 large scoops rainbow sherbet
½ cup crushed ice
1 oz blue curaçao
Whipped cream (optional, for topping)
Sprinkles or candy (optional, for garnish)
Instructions
1. Blend crushed ice and blue curaçao until slushy. Set aside.
2. Rinse the blender. Add mango nectar, Malibu rum, banana liqueur, and rainbow sherbet. Blend until smooth.
3. Spoon a layer of blue slush into the bottom of each glass.
4. Pour in the mango-sherbet mixture.
5. Top with another swirl of blue slush for a layered effect.
6. Add whipped cream and garnish with sprinkles or candy if desired.
7. Serve immediately.
Notes
You can substitute pineapple nectar for mango.
For a non-alcoholic version, replace liquor with fruit juice and lemon-lime soda.
Freeze the slush up to 1 hour ahead to save time.
Nutrition
- Serving Size: 1 glass
- Calories: 260
- Sugar: 26g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
Keywords: Caribbean cloud candy cocktail, tropical cocktail, sherbet rum drink
Ingredients Caribbean Cloud Candy Cocktail
- 1 cup mango nectar (chilled)
- 2 oz Malibu rum (coconut rum)
- 1 oz banana liqueur
- 2 large scoops rainbow sherbet
- ½ cup crushed ice
- 1 oz blue curaçao
- Whipped cream (optional, for topping)
- Sprinkles or candy (optional, for garnish)
Instructions Caribbean Cloud Candy Cocktail
- Make the blue layer
Blend the crushed ice and blue curaçao until it turns into a bright, slushy mix. Set it aside.
- Blend the tropical base
Rinse the blender. Add mango nectar, Malibu rum, banana liqueur, and rainbow sherbet. Blend until creamy. - Assemble and swirl
Spoon a bit of the blue slush into the bottom of two tall glasses. Pour in the mango-sherbet mix. Finish with another swirl of blue slush on top for that “cloud candy” look.
- Top & serve
Add whipped cream, sprinkles, or even rock candy if you’re feeling playful. Serve immediately!
Want more fun with flavor and color? You’ll love the fruity pebbles cheesecake no bake or the bright apple mint ice cream—both colorful and creamy with zero stress.Caribbean Cloud Candy Cocktail.
Tips & Serving Ideas for the Perfect Cloud Cocktail
Want that dreamy swirl? Use a spoon to gently layer the blue slush in the glass—it floats beautifully under and over the sherbet mix. For the best texture, blend everything cold and serve right away.
This cocktail is fun on its own, but even better with friends and something sweet on the side. I once paired it with a batch of no-bake cottage cheese brownie bites—trust me, it worked.
And if you love that creamy-fruity combo, don’t skip our white mint chocolate chip ice cream. It’s like dessert and vacation in one.Caribbean Cloud Candy Cocktail.
Fun Variations & Easy Prep Tips
No mango nectar? Pineapple juice or passionfruit nectar works great. Swap the banana liqueur for peach schnapps if that’s more your vibe. Want it kid-friendly? Skip the booze and add lemon-lime soda instead.
This cocktail is best served fresh, but you can prep the blue slush up to 1 hour ahead. Just keep it in the freezer and give it a quick stir before serving.
I once froze extra sherbet cubes in an ice tray—threw them in at the last minute and it made the whole drink sparkle.
Craving more no-fuss sips? Try the protein no-bake cookies or cool off with high protein cheesecake jars.Caribbean Cloud Candy Cocktail.
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FAQs Caribbean Cloud Candy Cocktail
Can I make this cocktail ahead of time?
It’s best served right after blending for the perfect swirl and texture. You can prep the slush an hour ahead and store it in the freezer.
What can I use instead of Malibu rum?
Any coconut-flavored rum works, or use white rum with a splash of coconut extract.
Is there a non-alcoholic version?
Absolutely! Replace the alcohol with mango soda or pineapple juice and top with whipped cream and sprinkles.
Can I serve it in a punch bowl for a party?
Yes! Blend larger batches and layer directly into a chilled punch bowl—add sherbet scoops and candy on top for a party look.
Conclusion Caribbean Cloud Candy Cocktail
The Caribbean Cloud Candy Cocktail isn’t just a drink—it’s a mood. Bright, tropical, a little playful, and ready in minutes. Whether you’re treating yourself or impressing guests, it’s the kind of colorful fun that tastes like summer—any time of year.Caribbean Cloud Candy Cocktail.
