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Chi Chi

Australian Gourmet Traveller cocktail recipe for Chi Chi.

By Lisa Featherby
  • 10 mins preparation
  • Serves 4
  • Print
Chi Chi (centre)
This cocktail is the sister of the Piña Colada, for those who prefer getting caught in the rain. If you’re a purist, substitute white rum for vodka. Blend the base with plenty of ice so it’s quite thick. You’ll appreciate it lying on your lounge chair poolside.


  • 600 gm very ripe peeled pineapple (about 1 small pineapple), coarsely chopped
  • 110 gm (½ cup) raw caster sugar
  • 4 kaffir lime leaves, stalks removed
  • 540 ml coconut milk
  • 140 ml vodka
  • Juice of 1 lime, or to taste


  • 1
    Blend pineapple and sugar in a blender until smooth. Add kaffir lime leaves, coconut milk and vodka, blending until smooth. Halve mixture and blend each batch in a blender with plenty of ice until smooth. Serve immediately in tall glasses.
  • undefined: Lisa Featherby