This passionfruit coconut daiquiri is tropical and creamy. Fresh passionfruit juice, cream of coconut, white rum, and lime, shaken and strained into a toasted coconut rimmed glass. It’s become one of my favorite summer cocktails.
About this recipe
This is a daiquiri built around two flavors that work really well together, passionfruit and coconut. The passionfruit brings tartness and an intense tropical flavor, and the cream of coconut adds richness and sweetness that rounds everything out. I use my homemade cream of coconut which is just coconut cream and sugar stirred until dissolved, no cooking required. Store-bought cream of coconut works perfectly well too if you don’t have a batch made.
I love adding a rim of toasted coconut for great flavor and I like the look. Coat the rim in a thin layer of cream of coconut first because it’s sticky and holds the coconut much better. Run the cream of coconut around the rim, then press into a plate of toasted coconut and rotate slowly with a bit of pressure.
After straining the drink into the glass I like to scoop in a little extra fresh passionfruit pulp with the seeds. They add a burst of fresh flavor and looks really beautiful. Serve in a large coupe or a wide-mouthed stemmed glass, or over ice in a rocks glass if you prefer. For more cocktail ideas browse my vodka cocktail recipes.
Key ingredients and why
- White rum: A light white rum keeps things clean and lets the passionfruit and coconut come through.
- Fresh passionfruit juice: Strained to remove the seeds before shaking. You’ll need about 3 passionfruits per drink depending on size or use frozen pulp. Frozen is actually my preference here, it’s not as expensive, still delicious and it’s easier to strain out the seeds.
- Cream of coconut: Adds the sweetness and a deep coconut flavor. I use my homemade cream of coconut but store-bought works well too.
- Fresh lime juice: Brightens the drink and balances the sweetness of the coconut.
- Toasted coconut: For the rim.
Method
- Toast a small amount of desiccated coconut in a dry pan over medium heat, stirring until lightly golden. Let it cool on a plate.
- Run a thin layer of cream of coconut around the rim of your glass. Press into the toasted coconut and rotate slowly to coat.
- Add the rum, passionfruit juice, cream of coconut, lime juice, and a generous handful of ice to a cocktail shaker. Shake hard for about 15 seconds until well chilled.
- Strain into the prepared glass – over ice in a rocks glass, or up in a large coupe.
- Optional: scoop a small spoonful of fresh passionfruit pulp with seeds into the drink for extra flavor and to garnish. Garnish with a halved passionfruit and a lime slice on the rim.
Tips
- Use cream of coconut on the rim rather than lime juice, it’s stickier and holds the toasted coconut much better.
- Toast the coconut lightly. Darker toasted coconut is drier and lighter which makes it harder to stick.
- Strain the passionfruit before shaking. The seeds block the strainer so push the pulp through a fine mesh sieve first.
- Add fresh pulp after straining. A small spoonful of fresh passionfruit pulp scooped in after straining adds a burst of fresh flavor and looks really beautiful.
- Fresh or frozen passionfruit both work. Frozen pulp is often more consistent in flavor and much easier to work with.
- Homemade or store-bought cream of coconut both work. My homemade version takes two minutes to make.
Related recipes
- Coconut Daiquiri – the pure coconut version
- Passionfruit Spritz Mocktail – alcohol-free passionfruit drink
- Blue Hawaiian Mocktail – another tropical coconut drink
Passionfruit Coconut Daiquiri
Ingredients
For the toasted coconut rim
- 2 tbsp desiccated coconut
- cream of coconut to coat the rim
For the drink
- 2 oz white rum
- 1.5 oz passionfruit juice fresh or frozen, strained, about 3 passionfruits
- 1.5 oz cream of coconut
- 0.5 oz fresh lime juice
- ice
- halved passionfruit and lime slice to garnish
- fresh passionfruit pulp optional, to finish
Instructions
- Toast the desiccated coconut in a dry pan over medium heat, stirring until lightly golden. Tip onto a plate and let cool.
- Run a thin layer of cream of coconut around the rim of your glass. Press into the toasted coconut and rotate slowly to coat. Chill the glass in the freezer.
- Push the passionfruit pulp through a fine mesh sieve to strain out the seeds.
- Add the rum, passionfruit, cream of coconut, lime juice, and a generous handful of ice to a cocktail shaker.
- Shake hard for about 15 seconds until well chilled.
- Strain into the prepared glass,1 over ice in a rocks glass or up in a large coupe.
- Optional: scoop a small spoonful of fresh passionfruit pulp into the drink.
- Garnish with a halved passionfruit and a lime slice on the rim.
I hope you love this recipe as much as I do! 🙂