Whip up a creamy and refreshing Coconut Daiquiri with this easy tropical cocktail recipe using white rum, coconut cream, and fresh lime juice. Perfect for summer getaways, pool parties, or anytime you need an escape in a glass.
Add white rum, lime juice, coconut cream, and simple syrup to a cocktail shaker.
Fill with ice and shake hard for 10–15 seconds until chilled and creamy.
Strain into a chilled coupe or nick & nora glass.
Garnish with a lime wheel, toasted coconut rim, or a pineapple leaf.
Blend:
2 oz rum
¾ oz lime juice
¾ oz coconut cream
½ oz syrup
½–1 cup crushed ice
Blend until smooth.
Pour into a chilled glass and garnish.
Grilled mahi-mahi or jerk chicken
Pineapple fried rice
Sweet potato fries with aioli
Coconut shrimp or ceviche
Lime tart or coconut panna cotta
Its creamy body and tropical flavors love to play with spice, citrus, and grilled dishes.
Use coconut cream (not coconut milk) for richness.
For a lighter version, swap coconut cream with coconut water or cream of coconut + water.
Add a splash of dark rum float for depth and visual appeal.
Want extra coconut? Use coconut rum for a double hit.
Pre-chill your glass and use crushed ice for max chill and texture.
The Coconut Daiquiri is a modern twist on the Cuban classic, borrowing from tiki traditions. While not historically part of the original daiquiri canon, it bridges the line between minimalism and indulgence, offering something both clean and creamy — ideal for those who love tropical cocktails without going full Piña Colada.
1 servings