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Tropical coconut pineapple cocktail (skinny colada) served over ice in a blue‑rimmed glass with a toasted coconut, sugar, and salt rim.
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Isla Bonita (Skinny Colada Cocktail)

A lighter, brighter twist on a piña colada — shaken, not blended — made with rum, pineapple, coconut cream, and lime, finished with a dark rum float. A refreshing “skinny colada” that pairs perfectly with tacos, carnitas, and summer dinners.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails, Drinks
Cuisine: American, Tropical
Keyword: coconut pineapple cocktail, light piña colada, rum cocktail, skinny colada, tropical drink
Servings: 1
Calories: 200kcal
Author: Scott - Recipe Remodeler

Equipment

  • Cocktail Shaker

Ingredients

  • 1.5 oz white rum Bacardi Superior, Flor de Caña, or Mount Gay Silver
  • 1 oz pineapple juice
  • ¾ oz fresh lime juice
  • ¾ oz coconut cream Coco López or similar
  • pinch kosher salt
  • ½ oz dark rum Gosling’s Black Seal or Myers, for float
  • Toasted coconut flakes + flaky sea salt for rim
  • Pineapple wedge optional garnish

Instructions

Prepare the rim

  • Mix toasted coconut flakes with flaky sea salt. Lightly moisten the rim of a chilled rocks glass with lime juice and dip into the mixture.
    Hand pressing a margarita glass into toasted coconut and sugar to create a sweet rim for a tropical cocktail.

Shake the cocktail

  • Add white rum, pineapple juice, lime juice, coconut cream, and a pinch of salt to a shaker with ice. Shake vigorously for 15 seconds.

Strain

  • Double strain into a chilled margarita glass over ice.
    Tropical coconut pineapple cocktail (skinny colada) served over ice in a blue‑rimmed glass with a toasted coconut, sugar, and salt rim.

Add the float

  • Slowly pour the dark rum over the back of a spoon to create a float.

Garnish

  • Finish with pineapple, and/or lime.
    Light coconut pineapple cocktail (skinny colada) in a blue‑rimmed glass with a toasted coconut rim, surrounded by rice, beans, chips, salsa, and guacamole.

Notes

Make it Sweeter (if needed)

Pineapple juice sweetness varies. If your batch is on the tart side:
  • Add ¼ oz simple syrup, or
  • Increase coconut cream to 1 oz

Coconut Rum Variation

Swap the white rum for Malibu or Plantation Stiggins’ Fancy Pineapple for a softer, sweeter, more coconut‑forward profile.

Toasted Coconut–Turbinado Rim

Mix:
  • 2 tbsp toasted coconut flakes
  • 1 tbsp turbinado sugar
  • Pinch flaky sea salt
Gives you a caramelized, crunchy edge.

Make It a Pitcher

Multiply everything by 6, shake in two batches, and float the dark rum individually.
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