Description
A sophisticated, creamy tropical cocktail featuring toasted coconut, pineapple juice, and white rum, served with a crunchy coconut sugar rim.
Ingredients
Scale
- 1 cup (240ml) full-fat coconut cream
- 1 cup (240ml) 100% pure pineapple juice
- 2 ounces (60ml) white rum
- ½ cup (40g) unsweetened shredded coconut
- 2 tablespoons (25g) coconut sugar
- 1 lime, cut into wedges
- Ice (large cubes preferred)
- Pineapple wedge (for garnish)
- Extra toasted coconut (for garnish)
Instructions
- Heat a small skillet over medium-low heat. Add shredded coconut in a single layer and toast for 5-7 minutes, stirring constantly, until golden brown and nutty. Remove from heat and spread on a plate to cool.
- Run lime wedges around the rim of highball or hurricane glasses to moisten them. Mix coconut sugar and toasted coconut on a small plate. Dip the rim of the glass into the mixture to coat.
- Fill a cocktail shaker with ice. Add coconut cream, pineapple juice, and white rum.
- Seal the shaker and shake vigorously for 15-20 seconds until the shaker feels very cold.
- Strain the cocktail into the prepared glasses filled with fresh ice. Garnish with a pineapple wedge and a sprinkle of extra toasted coconut. Serve immediately.
Notes
Use full-fat coconut cream for the best texture. Toast the coconut on low heat to avoid burning. For a non-alcoholic version, omit the rum and add extra pineapple juice. Chill glasses in the freezer for 10-15 minutes before serving for a colder drink.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Cocktail
- Cuisine: Tropical
Nutrition
- Serving Size: 1 drink
- Calories: 350
- Sugar: 25
- Sodium: 20
- Fat: 20
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
Keywords: piña colada, toasted coconut, tropical drink, cocktail recipe, rum cocktail, summer drinks, easy cocktails