Coconut Cream Pie Martini Recipe

Toast coconut

Preheat a small skillet over medium heat. Add shredded coconut in an even layer and toast, stirring frequently, until golden brown and fragrant, 2–4 minutes. Remove immediately to a plate to cool.

Prepare rim mix

On a small plate combine the toasted shredded coconut and graham cracker crumbs. (If using, mix in the cocoa powder or a little powdered sugar to adjust sweetness and contrast.)

Wet and rim the glass

Lightly moisten the rim of a chilled martini or coupe glass with a lime wheel (run along the rim) or dip briefly in a shallow dish with a little creme of coconut. Dip the rim into the coconut-graham mixture, turning to adhere an even coat. Set the glass aside in the freezer or refrigerator to chill while you mix the cocktail.

Combine liquids

In a cocktail shaker, add 2 oz vanilla vodka, 1 oz coconut rum, 1/2 oz white crème de cacao, 1 oz creme of coconut, 1 oz half-and-half (or heavy cream for richer texture), and 1/4 oz fresh lime juice. If you prefer a sweeter drink, add 1/4 oz simple syrup.

Add ice and shake

Fill the shaker with about 6 ice cubes. Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and the mixture is well aerated; this creates a creamy, frothy texture reminiscent of coconut cream pie.

Strain and serve

Double-strain the cocktail into the prepared chilled martini or coupe glass using the shaker strainer and a fine mesh strainer to remove any tiny ice shards or coconut bits. Aim for a smooth, velvety pour.

Garnish

Top the cocktail with a small sprinkle of toasted shredded coconut and a few graham cracker crumbs. Optionally add a tiny dollop of whipped cream and a single mini toasted coconut flake or a lime wheel/cherry on the rim for presentation.

Serve

Serve immediately while cold. Provide a small dessert spoon or cocktail pick if you've added whipped cream or a larger garnish.