No-frames version of the recipe browser. Joanne Thomas has worked as a writer and editor for print and online publications since 2004. Coco Lopez.5 oz Lime JuiceTajin spice for rim. Strain into a collins glass filled with crushed ice. .5 oz lemon juice.75 oz pineapple juice.25 oz cane syrup*.75 oz coconut peanut butter syrup.5 oz house banana blend1 dash Angostura bitters3 drops saline solution1/2 tsp Cruzan blackstrap rum1 tsp Hamilton 151 proof Demerara rum 1 oz Plantation Xaymaca rum1 oz Elijah Craig bourbon, Shake all ingredients with ice cubes. Garnish with coconut flakes, 2 oz Monkey Shoulder Scotch2 oz Coco Lopez Coconut Cream3 oz fresh pineapple juice.75 oz fresh lime juice3 dashes of Angostura bittersSplash of waterPinch of salt. *For the Pumpkin Puree: Mix in a small bowl 2 tbsp canned pumpkin puree, .25 tsp cinnamon, .25 tsp nutmeg, .25 tsp dried, crushed guajillo chili, to taste, and a splash of coconut milk. While easy enough, this is a task that justifies making a big batch of punch, so invite some friends over to enjoy your Southern baker-meets-mixologist endeavor. Blend well (it can be stored in refrigerator for approximately 3 to 5 days). If using a wine goblet, strain onto fresh ice. 2 oz dark rum2 tbsp pumpkin puree*4 oz bottled horchataHandful of ice. Garnish with orange wedge. – Courtesy of Percy Rodriguez at The Vine, New York City, 1000 ml Banks 7 Golden Age Rum750 ml chilled jasmine tea500 ml coconut water250ml lime juiceGrapefruit oleo-saccharumHalf grapefruit and lime wheels from the bowl for garnish.

These sweet sips promise tropical vacation vibes no matter where you're enjoying them. Whether you're looking to get creative with a coconutty treat, craving a classic coco cocktail, or trying to figure out what to do with that bottle of coconut-flavored rum lingering on your bar cart these delicious coconut cocktail recipes will transport you to a beachy destination with each sip. Combine all ingredients into a tin with ice and shake. Stir over medium heat until sugar dissolves completely. Shake And strain then garnish with Angostura Bitters, Lemon Wheel and Fresh Grated Cinnamon over crushed ice. Mix all ingredients in a shaker with ice; shake vigorously and pour contents into lowball glass. The heady, sugary warmth of rum in all its incarnations, plus the incomparable flavor of coconut milk, mingle to instantly evoke sunshine and sand, lulling you more deeply into a mellow mood with every sip.

Garnish with grated nutmeg & mint. North Shore Goodies creamy coconut peanut butter.

Strain into ice-filled rocks glass. Strain into a rocks glass and top with crushed ice. Add ingredients to shaker and shake hard with ice. Garnish with a pineapple wedge. Combine gin, coconut milk, and lime juice in a cocktail shaker and shake well with ice. Shake all ingredients with ice. 2 oz The Botanist Gin .5 oz fresh lime juice 2 oz coconut water 2 oz soda water, Add gin, lime juice, and coconut water to a shaker. Yes No No Preference. Shake all ingredients with ice and strain into a coconut over ice. 1 oz El Dorado 3 Year rum1 oz Clément Coco rhum.33 oz coconut milk-based yogurt.5 oz simple syrup.5 oz lime juice1 dash Angostura Bitters. Combine all ingredients in blender. Web Hosting By RFE Hosting, A Turtle's Life for Me is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Garnish with a generous sprig of mint. The original recipe uses bourbon along with touches of cinnamon and vanilla, but a molasses-like dark rum is an ideal alternative. Light rum and coconut rum amp up the coconut's intensity, while cool club soda cuts the creaminess just enough to result in a highly drinkable creation. The original rum and coconut cocktail with origins in Puerto Rico, the piña colada has retro vibes but timeless appeal. 1 oz Coconut Milk 1 oz Fresh Lime Juice Splash of Tonic Water Lime Wheels for Garnish . Grab your trusty muddler to infuse coconut milk with fresh mint leaves and lime juice (a spoon will do, too) to give this coconut mojito the classic cocktail's characteristic brightness.

— Courtesy DoubleTree Park City, Park City, 1.25 oz sweetened coconut milk1.25 oz whipped cream vodka1.25 oz Malibu Rum1 tsp coconut tossed in cinnamon sugar. Add Mount Gay Black Barrel Rum, Almond Milk, Coconut Cinnamon Syrup, and Fresh Lemon Juice to cocktail shaker. Chill before service. Stir over medium heat until peanut butter dissolves completely. Add mint leaves to glass and remaining ingredients with pebble ice. Drink Recipe Browser - Coconut Milk drinks. Thomas resides in California and holds a bachelor’s degree in politics from the University of Bristol, U.K. Kriangkrai Thitimakorn/Moment/GettyImages, The Kitchn:, A Web Experience brought to you by LEAFtv.