The end of summer is almost here. But before it gets cold again, let’s make the most out of it by drinking an awesome tropical coconut rum cocktail. The highlight of this drink is a fresh coconut used as a cup.
I love Malibu, the coconut liqueur made with Caribbean rum. Yummy. An overly strong sweet coconut flavour is a lovely addition to a tropical or any fruit juice. Just to add a little kick to your summer drink.
I know you can hardly call it a recipe. But sometimes I just have to share little delicious things with you as well. More, I’ve always loved the combination of coconut and pineapple. And I still do. I think it is the best combination ever.
Do you know piña colada? Of course, you do. Wink. Well, this cocktail is just like that. The only difference is, that instead of adding coconut milk or cream, I used the coconut shell as a glass. It looks so fancy. Drink the coconut water, split the nut in half and you got yourself a cute edible glass. Wink.
Even though one half of the coconut shell has a small hole after you drink the juice, you can still fix it and make two cocktails. Wink. You can seal the hole in the coconut shell with a food-safe sealer or decoupage (with edible paper). Or be creative and find your own way. Wink. Some white fondant might work, too.
A great thing about this cocktail is, when the cocktail is gone, you still have the coconut to eat. So cool. Coconut meat is that white fleshy part inside the coconut shell. You can enjoy it either fresh or dried. Coconut flesh is quite high in fibre and fat (consume it in moderation), but it also provides protein and some carbs, along with antioxidants and minerals such as manganese and iron.
I’ve always bought coconut meat already cut into small pieces. But this time, I decided to buy a whole coconut. So exciting. “Discovering” and drinking the coconut water and splitting the nut in half was quite easy.
However, prying out the white flesh can be a bit challenging yet not impossible. Also, I’ve heard it gets easier when freezing the coconut shell. Still have to try it, though. Anyway, firstly score the flesh (deep enough to reach the shell), going from the centre towards the edge. After each core, slightly rotate the coconut.
More, place the knife between the flesh and shell. Gently pry the white meat out of the coconut. You might score some more, to remove the whole flesh. Also, you’ll notice a thin brown skin on the flesh. That’s edible, therefore, you can keep it on.
In addition, if you fancy some other cocktails, make sure to check these festive drinks: Jack Frost cocktail, cute marshmallow winter wonderland or the winter-spiced pear cocktail (alcohol-free). And, a classic gin and tonic with lemon and basil or a blue Moscow mule.
Ingredients for two portions of tropical coconut rum cocktail:
- 1 whole coconut (shell)
- 50 ml chilled Malibu liqueur (the original, depending on the size of the coconut)
- 100 ml chilled pineapple juice (depending on the size of the coconut)
- ice cubes
To begin, drink or drain the coconut water out of the coconut shell. Find the three “eyes” on one of the ends. Poke the softest eye with a sharp tool (knife, a pointed kitchen tool or simply a screwdriver). To drain it, hold the shell (hole side down) over a cup and shake it till the last drop.
Then, to crack open the coconut shell (usually, the store-bought shells are already scored) find the thin line going in the middle around the shell. With a mallet gently tap it all around (following the line) until the coconut cracks. Split the coconut in half.
Finally, fill each coconut shell with ice cubes and pour the Malibu rum and pineapple juice on top of it. Add a paper straw to each tropical coconut rum cocktail and sip it slowly. A perfect sweet and fruity treat for a summer evening.
Enjoy.
