Spread the toasted coconut flakes in a single layer on a small baking sheet. Toast in a 350°F (175°C) oven for 4–6 minutes, stirring once, until golden and fragrant. Remove and let cool.

measure ingredients

Measure out rums, coconut cream, sweetened condensed milk, caramel syrup, and lime juice. Have bitters and ice ready.

Mixing

Add the white rum, dark rum, coconut cream, sweetened condensed milk, caramel syrup, and fresh lime juice into a cocktail shaker.

Fill the shaker with ice (about ¾ full). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well-chilled and the mixture is slightly frothy from the coconut cream and condensed milk.

If you prefer a smoother texture, double-strain the mixture through a fine mesh strainer into a serving glass to remove any small ice chips or solids.

Finish & Serve

Fill a rocks glass with crushed ice (or a large ice cube if you prefer). Strain the shaken cocktail into the glass over the ice.

Add 2 dashes of angostura bitters over the top to add aromatic spice and to balance the sweetness.

Garnish with a lime wheel on the rim and sprinkle the toasted coconut flakes over the top of the cocktail.

Serve immediately with a short straw. Stir gently before drinking to incorporate the bitters and caramel if they settle.