I have this thing about coconut. I only like it in a few things; cocktails, toasted coconut cream pie, toasted coconut cake, my coconut ice cream and Pecos brittle. I only consume it as a cream, milk, toasted or fresh out of the nut. Do not leave that soggy, chewy bagged stuff anywhere near me and stop with that coconut water bilge.
This cocktail has one and two covered so color me a happy coconut camper.
PLEASE DRINK RESPONSIBLY
1 Oz. Coconut Rum
1/2 Oz. Vanilla Vodka
1 Oz. Cream of Coconut
2 Oz. Coconut Milk
Garnish: Crumbled Baked Pie Crust and Sugar Rim, Cocktail Cherry
Combine the sugar and baked pie crust crumbles on a small plate. Dip your martini glass rim into some of the coconut cream then into the mixture. Chill your glass in the freezer.
Add the remaining ingredients to a cocktail shaker filled with ice and shake vigorously until chilled and blended.
Pour into the chilled cocktail glass, drop in a cocktail cherry and enjoy.
Voiceover Video with Ingredients and Directions:
National Coconut Cream Pie Day is May 8th.