The Chi-Chi is the creamy cousin of the Piña Colada – instead of rum, this one uses Vodka, giving it a milder but still powerful base. The combination of pineapple juice, cream and Cream of Coconut results in a velvety, sweet-fruity drink that evokes memories of vacation. Perfect for anyone who prefers less tartness but still doesn’t want to sacrifice depth. A classic that is often underestimated because it seems too simple – yet the devil is in the details: the right consistency of the cream and the balance between sweetness and acidity make it truly great.
Here’s what you need for the Chi-Chi
6 cl Vodka
10 cl pineapple juice (freshly pressed or high-quality pasteurised)
2 cl cream (at least 30 % fat, not UHT)
2–4 cl Cream of Coconut (depending on desired sweetness)
Crushed ice (for mixing and serving)
What matters most
The key to a perfect Chi-Chi is the cream. Many use low-fat dairy products or UHT cream, which can curdle or become too thin when mixed. Use fresh cream with at least 30 % fat – it gives the drink the right creaminess and binds the ingredients better. If you don’t have Cream of Coconut on hand, you can also use coconut milk, but then add a little more cream to maintain the consistency. Another tip: If the drink becomes too sweet, add a splash of lemon juice – this enhances the acidity of the pineapple and prevents the cocktail from feeling sticky.
Variations
- Chi-Chi with dark rum — Replace the Vodka with 6 cl dark rum. This gives the drink a more caramel-like note and greater depth. A well-aged rum with vanilla and woody notes works particularly well here.
- Light Chi-Chi — Reduce the cream to 1 cl and replace the Cream of Coconut with coconut water. The drink becomes lighter and more refreshing but loses some of its creaminess. Ideal for those who prefer less sweetness.
- Chi-Chi with passion fruit — Add 2 cl passion fruit purée. The tart note of the passion fruit perfectly balances the sweetness of the coconut and pineapple. This works especially well with a high-quality, not-too-sweet purée.
Frequently asked questions
Can I make the Chi-Chi without cream?
Yes, but it will lose its characteristic creaminess. Replace the cream with 2 cl coconut milk or 1 cl coconut cream to maintain the texture. Alternatively, you can use 1 cl condensed milk, but then the drink will become even sweeter.
Why does the cream sometimes curdle when mixing?
This happens when the cream is too cold or mixed for too long. Take the cream out of the fridge 10 minutes before mixing and only mix until everything is smooth. If it still curdles, a splash of lemon juice or some pineapple juice can help smooth it out again.
Can I shake the Chi-Chi instead of mixing it?
Theoretically yes, but then the drink will be less creamy and more frothy. If you don’t have a blender, shake the ingredients without ice in the shaker, add the ice and shake briefly again. The result won’t be quite the same – the blender gives the Chi-Chi its typical velvety consistency.
Which pineapple is best for the juice?
Freshly pressed pineapple juice is always the best choice, but not every pineapple is equally sweet. Choose a ripe, yellow pineapple with a sweet aroma at the base. If using ready-made juice, make sure it’s not from concentrate and contains no added sugar.
