Frosty Coconuts: Tasty Coconut Rum Cocktail for the Holidays

If you’re looking for coconut rum cocktail recipes to celebrate the holidays, you should try this one. I’m calling it frosty coconuts.

Ha! It’s a simple recipe with coconut milk, coconut rum and blue curaçao.

The coconut taste is strong in this one and goes so well with the citrusy taste of blue curaçao.

And can we just take a second to admire this gorgeous aquamarine color?

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What is in this coconut rum cocktail

As I mentioned before, you’ll need:

• coconut milk
• coconut rum (I used Malibu)
• blue curaçao (I got the Monin blue curaçao syrup from Amazon)

Simple ingredients, am I right?

How to make this coconut rum cocktail

Let’s talk about the backbone of the cocktail – coconut milk.

I made my own.

I’ve actually talked about making your own coconut milk from scratch.

If you can find brown coconuts in your local store, get them. You can crack them open, remove the coconut meat and pop them in the freezer for later.

That’s what I did – I used frozen coconut pieces.

I added a couple pieces to my blender (the Ninja kitchen system) with a quarter cup of water and blended.

Strain and voilà – fresh, homemade, no-preservatives-added coconut milk.

This milk will be thicker and have some cream in it since it’s made straight from the coconut meat. Nothing beats the straight-from-the-nut milk. And you can make this beforehand too – up to 3 days prior.

But… you don’t have to make your own coconut milk from the coconut meat.

You can blend shredded coconut or coconut flakes with a little water and strain. That should give you the coconut milk you’re looking for. Or just get coconut milk from the store.

Store bought coconut milk has a thinner consistency and can contain sugar, salt, and preservatives. It really doesn’t taste the same. So, use the store milk when you’re having a lot of people over and can’t batch-make the milk.

All that’s left is adding the coconut rum and blue curaçao.

You can adjust the amounts of blue curaçao to get the perfect wintery, aquamarine color you like.

Coat the top of the glasses with shredded coconut.

I used the strained bits from the coconut milk (it was still wet and stayed really well on the glasses).

Serve the cocktail chilled. Enjoy them today or on your next date night or holiday get-together.

Cheers!

Can this drink be made in batches?

You should absolutely make this drink as a batch so that each individual glass will have that same uniform color.

If you’re having a low-key, casual get-together, leave the blue curaçao on the table and encourage your guests to customize their cocktails to their preferred blueness. It’ll be a fun little party activity to get everyone laughing.

Tips for making this ‘frosty coconuts’ cocktail

Using fresh coconut milk will give the cocktail more nuanced flavors. So, I suggest making your own milk if you have the time.

When adding the blue curaçao, spoon it in one teaspoon at a time until you get the color you love.

If it’s too blue, add some more coconut milk to lighten the color.

Garnish with a couple maraschino cherries for that beautiful pop of color.

I also added in strained coconut bits into the cocktails. They floated around and looked like a light dusting of snow. It’s a perfect winter cocktail drink.

Coconut Rum Cocktail: Frosty Coconuts Recipe

Want more drink recipes with blue curaçao? Check out this patriotic drink with grenadine syrup.