This coconut daiquiri is citrusy and really refreshing. White rum, cream of coconut, and fresh lime juice, shaken hard and strained into a chilled coupe. It’s simple and really good.
About this recipe
This is a classic daiquiri with cream of coconut swapped in for simple syrup. The cream of coconut sweetens the drink and adds a rich coconut flavor that works beautifully with the rum and lime. It’s richer than a classic daiquiri but not heavy because the lime cuts through the coconut and keeps it fresh and balanced.
It uses my homemade cream of coconut which is just coconut cream and sugar stirred until dissolved. No cooking required and it keeps in the fridge for two weeks. If you already have a batch made this drink comes together in two minutes. I have a passionfruit coconut daiquiri on the blog too, which brings in fresh passionfruit for an extra tropical vibe.
Shake it hard before straining it. You want it properly cold and slightly diluted, which softens the coconut and brings the whole drink together. For more cocktail ideas, browse my vodka cocktail recipes.
Key ingredients and why
- White rum: A light white rum works best here. It lets the coconut and lime come through without competing.
- Cream of coconut: Where the sweetness and coconut flavor comes from. My homemade cream of coconut is quick to make and much cleaner than store-bought.
- Fresh lime juice: The sour element that balances the sweetness of the coconut.
Toasted coconut rim
A toasted coconut rim makes this drink look really good and adds a nice texture. It’s optional but worth doing if you have a few extra minutes.
Add a small handful of desiccated coconut to a dry pan over medium heat. If you only have shredded coconut, blitz it briefly in a blender or food processor first to make it a little finer before toasting. Stir constantly because it browns quickly and will burn if you leave it. Once it’s lightly golden and fragrant, tip it straight onto a plate and let it cool completely before using.
To coat the rim, run a thin layer of cream of coconut around the edge of the glass rather than lime juice. Cream of coconut is much stickier and holds the coconut better. Press the rim into the cooled toasted coconut and rotate slowly with a little pressure to coat evenly. Then chill the glass in the freezer while you make the drink.
Method
- Chill a coupe glass in the freezer while you make the drink.
- Add the rum, cream of coconut, and lime juice to a cocktail shaker with a generous handful of ice.
- Shake hard for about 15 seconds until well chilled then strain into the chilled coupe glass.
- Garnish with a lime twist or a thin slice of lime on the rim.
Tips
- Shake hard. You want the drink properly cold and slightly diluted – this is what softens the coconut and balances the lime.
- Make the cream of coconut ahead. It needs to be completely cool before using. It keeps in the fridge for two weeks so it’s worth having a batch ready.
- Fresh lime juice only. The lime is what stops the drink tasting flat and overly sweet.
- Adjust to taste. If you want it more tart, add a small splash more lime. If you want it richer, a little more cream of coconut.
- Coconut rum. You could swap the white rum for coconut rum for an extra coconut hit. The flavor will be sweeter and less natural than using cream of coconut, but it works if that’s what you have.
Related recipes
- Cream of Coconut – the key component of this drink
- Pina Colada Mocktail – another coconut classic
- Blue Hawaiian Mocktail – tropical and stunning
- Strawberry Daiquiri Mocktail – frozen and fruity
- The Air Mail Cocktail – bubbles, rum and honey
- Classic Rum Sour Recipe – a classic rum recipe
Coconut Daiquiri
Ingredients
For the toasted coconut rim (optional)
- 2 tbsp desiccated coconut or shredded coconut, blitzed briefly
- cream of coconut to coat the rim
For the drink
- 2 oz white rum
- 1 oz cream of coconut
- 0.75 oz fresh lime juice
- ice
- lime twist or lime slice to garnish
Instructions
- Toast the coconut in a dry pan over medium heat, stirring constantly until lightly golden. Tip onto a plate and cool completely.
- 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.
- Add the rum, cream of coconut, and lime juice to a cocktail shaker with a generous handful of ice.
- Shake hard for about 15 seconds until well chilled.
- Strain into the prepared glass.
- Garnish with a lime twist or lime slice.
I hope you love this recipe as much as I do! 🙂