Go Nuts: 10 Coconut Cocktails that Aren’t a Piña Colada

Junoon Coconut Cocktail, coconut cocktails
Coconut is one of our favorite summer cocktail ingredients and, while we do love piña coladas and getting caught in the rain (did you really think we wouldn’t go there?), sometimes we also want to kick our cocktails in the ‘nuts, so to speak.

In order to do that, we reached out to bartenders across the country for some of their favorite coconut cocktails. Whether utilizing fresh coconut water or looking for a creamier mouthfeel by dropping in some coconut milk, these recipes will show you the better side of coconut cocktails. We enjoyed these and we’re sure you will, too.

Colada Fresca

colada fresca coconut cocktail
Created by Aleeza Bender
  • 2 oz Cacique guaro rum
  • 1 oz fresh coconut water
  • .75 oz mandarin lime juice (it looks like a lime but the flesh and juice is bright orange, regular lime is a fine substitute)
  • .75 oz spiced honey syrup*
  • 60g cut pineapple
  • 6 mint leaves 

Method: Muddle mint and pineapple in a shaker then add the rest of the ingredients and shake with ice. Double strain contents into a rocks glass with ice and garnish with a slice of pineapple and a mint leaf.

* Spiced honey syrup

  • 2 cups water
  • 5 cups raw honey
  • 2 star anise
  • 1/2 tsp cloves
  • 1/2 cinnamon stick
  • Zest of 1/2 lime
  • 5 black peppercorns 

Method: Bring all ingredients to a boil and turn down heat and simmer for 15 minutes. Strain and cool.

Red Suit Ready

 Method: Combine LocoNut and coconut water. Stir to combine. Separately, combine Captain Morgan White Rum, strawberry daiquiri mix, and water. Stir to combine. Fill a plastic freezie sleeve halfway up with strawberry daiquiri mixture. Top with LocoNut mixture and freeze overnight before serving.

Jolly Tom Bombadil

Porchlight Liz Clayman coconut cocktail
Created by Nick Bennett, Porchlight, NYC
  • 1.5 oz Coconut Fat Washed Gin
  • .5 oz Yellow/Green Chartreuse Blend
  • .25 oz ESP NoHo Gin
  • .25 oz Douglas Fir Brandy
  • .75 oz Lemon
  • .5 oz Honey Syrup
  • Egg White

Method: Dry shake and then shake and strain into Goblet. Garnish with Angostura bitters.

Cucumber Coconut Lime Ice Pop

  • 12 oz organic coconut water
  • 9 oz organic coconut milk
  • 1 cucumber – peeled and seeded
  • 1 c. pineapple chunks
  • 3 oz lime juice
  • 4 oz orange juice
  • 5 oz simple syrup
  • pinch of salt
  • Optional: add your favorite Patrón Tequila for a fun twist.

Method: Mix all ingredients in a blender until smooth, then pour into popsicle molds, place the sticks in the popsicles and freeze overnight. (Makes about 12 Pops)

(Created by Zach Lynch)

Method: Mix with ice, strain, and serve.

Coconut-Ginger Colada

Junoon Coconut Cocktail
Created by Hemant Pathak, Junoon, NYC
  • 2 oz Domaine de Canton Ginger Liqueur
  • 5 oz Lime-infused coconut milk
  • .5 oz Lime Juice
  • .25 oz Simple Syrup
  • Two small pieces fresh lemongrass
  • One Green Cardamom bean

Method: Shake all the ingredients with ice vigorously, serve in a wine glass with cube ice. Garnish with lemongrass stick and edible flower.

(Created by Tainah Soares, A4cade, Boston)

Method: Build in a glass starting with the Bitters, add ice and stir. Strain into a chilled lowball glass and garnish with the oil of a grapefruit peel by squeezing it on top of the finished cocktail. Discard the peel and enjoy!

* Toasted Coconut Infused Avuà

  • 1 bottle of Avuá Prata 
  • 2 cups of Toasted unsweetened coconut flakes ( toast on broil in oven until golden brown and crispy)

Method: Combine and let it sit at room temperature for 24 hours. Strain with a cheesecloth (4 layers) and lightly squeeze the flakes but be careful to not overdo it or it’ll get really oily from the coconut fat. Rebottle. 


Sleepwalk Coconut Cocktail by Bar Moga
Created by Becky McFalls-Schwartz for Bar Moga, NYC
  • 1 oz Mizu No Mai Lemongrass
  • .75 oz Yuzu Omoi
  • .5 oz lime juice
  • .5 oz cream of coconut
  • .5 oz ginger syrup

Method: Shake all ingredients. Serve on pebble ice with a spritz of rose water and lemon twist.

China Doll
(Created by Joe Nicol, The Ice Plant Bar, St. Augustine, Fl)

Method: Mix with ice, strain, and serve.

Batida of the Gods

batida of the gods coconut cocktail
Created at Rumba, Seattle

Method: Shake with crushed ice and dump into a large glass. Garnish with nutmeg and a pineapple frond.

To Tulum
(Created by Jaymee Mandeville, Senior Portfolio Ambassador, Bacardi)

  • 8 oz Tequila Cazadores Blanco
  • 10 oz Fresh Sour Mix
  • 8 oz Coconut Milk
  • 4 oz Pineapple Juice
  • 1 whole Poblano Pepper
  • 1 bunch Cilantro

Method: Blend pepper and cilantro with coconut milk.  Strain. Add other liquid ingredients.  Add ice. Stir with a bar spoon. Garnish with pepper slice.

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