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Black Marble
  • Writer's pictureTammy

Pain Killer

"The island breeze in a glass! Sweet coconut and pineapple with a splash of rum. Creamy and delicious.”

Pain Killer

Servings – 1

Prep Time – 5 Minutes



  • 1oz coconut crème

  • 2oz spiced or regular rum

  • 4oz pineapple juice

  • 1oz orange juice

  • Crushed ice


  • Toasted coconut

  • Pineapple chunks

  • Maraschino cherries


In blender, place handful of crushed ice, coconut crème, rum, and juices. Blend until smooth.

Pour into glass, garnish with toasted coconut, pineapple and cherry cocktail pick.

Please drink responsibly.


To toast coconut, place 1 cup of sweet shredded coconut in a medium dry frying pan. Heat over a low heat stirring constantly until lightly golden brown. Takes 5 minutes.

"The Painkiller is a popular tropical cocktail. It was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. It's a fun and fruity mix of pineapple, orange, coconut, and a bold rum. Perfect for a sunny day on the beach or a casual afternoon in the backyard, the recipe is simple, and the drink is delicious!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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