Coco Loco Recipe

Name: Chao Pescaos Coco Loco Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 1 oz white rum; 1 oz vodka; 1 oz tequila blanco; 1.5 oz coconut cream (e.g., Coco López or heavy coconut cream); 0.75 oz fresh lime juice; 0.25 oz simple syrup (optional, 1:1); 1 cup crushed ice; 1 each lime wheel or wedge; 1 tsp toasted shredded coconut (optional); 1 each cocktail cherry (optional)

Inspired by Chao Pescao

Time10m

Serves1

rum, vodka, tequila blanco, coconut cream, lime

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Ingredients

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Cocktail

1 oz white rum

1 oz vodka

1 oz tequila blanco

1 1/2 oz coconut cream (e.g., Coco López or heavy coconut cream)

3/4 oz Fresh lime juice

1/4 oz simple syrup (optional, 1:1)

1 cup crushed ice

Garnish & Finish

1 each lime wheel or wedge

1 tsp toasted shredded coconut (optional)

1 each cocktail cherry (optional)

Method

Prep

Chill glass

Place a Collins or large coupe glass in the freezer for 5–10 minutes, or fill with ice water while you prepare the cocktail to chill it.

If using shredded coconut garnish, toast 1 tsp in a dry skillet over medium heat until golden, about 1–2 minutes; cool on a plate.

Mixing

Add the white rum (1 oz), vodka (1 oz), tequila blanco (1 oz), coconut cream (1.5 oz), fresh lime juice (0.75 oz), and simple syrup (0.25 oz, optional) into a cocktail shaker.

Fill the shaker about two-thirds full with crushed ice (approximately 1 cup).

Secure the shaker lid and shake vigorously for 12–18 seconds until the outside of the shaker becomes frosty and the coconut cream is well emulsified.

Remove the chilled glass from the freezer or discard ice water. If desired, rim the glass lightly with lime and dip in toasted shredded coconut.

Strain the cocktail into the prepared glass over fresh crushed ice or serve straight up, depending on preference.

Garnish & Serve

Garnish with a lime wheel or wedge and a cocktail cherry. Sprinkle a pinch of toasted shredded coconut on top if using.

Serve immediately with a straw or stirrer.