Coconut Cooler


Coconut Cooler ingredients:

to be served in a:

Rum (1.5 oz. / 4.5 cl)

Creme de Coconut (1 oz. / 3.0 cl)

Cream (1 oz. / 3.0 cl)

Ice (4 oz. / 12.0 cl)

Coconut Liqueur (1 oz. / 3.0 cl)

Coupette Glass


Coconut Cooler recipe:


With a very sharp knife or cleaver, cleanly chop off the top of a coconut, nearest the eyes; save the juice. Combine the remaining ingredients with 2 oz of the coconut juice in a blender at a high speed for 15 seconds. Strain this into the coconut shell and serve in a large dish filled with crushed ice.


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