Coconut White Russian Recipe
Handmade vodka, Bacardi coconut rum, Kahlua, cream, toasted coconut half rim
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Ingredients
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Cocktail Ingredients
Garnish
Method
Preparation
- 1
Toast the Coconut
Preheat your oven to 350°F (175°C). Spread the coconut flakes evenly on a baking sheet. Bake for 5-10 minutes, stirring occasionally, until the coconut is golden brown. Keep an eye on it to prevent burning. Once toasted, set aside to cool.
- 2
Prepare the Glass
Take a glass (preferably a rocks glass) and moisten the rim with a little cream or water. Dip the rim into the toasted coconut flakes to create a coconut crust around the glass.
Mixing the Drink
- 3
Combine the Ingredients
In a cocktail shaker, combine the vodka, Bacardi coconut rum, Kahlua, and cream. Fill the shaker with ice.
- 4
Shake Well
Shake the cocktail shaker vigorously for about 15-20 seconds until the mixture is well chilled.
- 5
Pour and Serve
Strain the mixture into the prepared glass filled with ice. Serve immediately and enjoy your Coconut White Russian!