Print Recipe

Coco Loco

Ingredients

  • 1 large fresh coconut*
  • 1 1/2 ounces light tequila
  • 1 ounce light rum
  • 1 ounce dark Jamaican rum
  • 1/2 ounce Kahlua
  • 3 1/2 ounces coconut water
  • 3 1/2 ounces pineapple juice
  • 6 ounces crushed ice
  • 151-proof rum
  • 1 pineapple slice, for garnish
  • 1 maraschino cherry, for garnish
  • 2 lime wedges, for garnish

Instructions

  1. With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water (yes, this is correct - it is not coconut milk). Cut off the top of the coconut as you would cut off the top of a pumpkin for carving.
  2. In a blender put tequila, light rum, dark rum, Kahlua, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell. Pour a small float of 151-proof rum over the top of the drink. Skewer the pieces of fruit and stick the end of the skewer into the coconut.
  3. Serve with straws.

Serves 2.

* If you prefer, you can serve this in a large compote-type glass which has been chilled before serving.


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