These cocktail drinks for our Summer Drink Series have been such a fun collaboration with my daughter, Jordan. Neither of us are big drinkers … except on the days that we’re creating new and fun recipes. She’s a huge fan of gin – I’m a pretty big fan of rum. What goes good with rum? Lime and coconut!
This recipe uses thick, rich coconut milk and coconut cream. It makes this drink especially smooth and silky and a delight to sip in the shade.
I love a decorated rim so I toasted some sweetened coconut and rimmed the drink with a little bit of honey along the edges. It adds another layer of flavor and texture that takes this over the top. I hope you enjoy this one!
A few notes:
• I use the best coconut milk and cream I can find. Don’t get the ones with unnecessary ingredients.
• Simple syrup can be made by combining equal amounts of organic sugar and water then heating on the stovetop until the sugar dissolves. Cool completely before using.
• To get more juice out of stingy limes, poke once with a knife and place in the microwave for 10-15 seconds. This heats up the inside and makes the limes more pliable to squeeze.
- 1 can coconut milk, room temperature
- ½ cup coconut cream
- ¾ c. simple syrup
- 2 Tbls. Lime juice
- 2 +/- shots of white rum
- 2 cups ice
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- Toasted sweetened coconut for rimming the glass (optional)
- To toast the coconut:
- Place ½ cup sweetened coconut in a dry pan on the stovetop on medium.
- Do not walk away.
- Constantly stir around the coconut until it begins to brown lightly.
- Remove from heat and immediately remove from pan to cool.
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- For the drink:
- In a high-speed blender combine all the ingredients and blend until smooth.
- Serves four.
- Garnish with limes.