A warm, silky dessert cocktail with toasted coconut, dark rum, and vanilla.

Toasting the coconut before it goes into the cream is the one step that separates this from a standard piña-colada-adjacent pour — dry heat brings out coconut's nuttier, almost caramelized side instead of just its sweetness, which is what lets it stand up to dark rum without turning cloying.

1

Ingredients:

• 2 ounces – Dark Rum
• 2 ounces – Toasted Coconut Cream (see sub-recipe)
• 2 drops – Vanilla Extract

Speciality Items:

• Drink Shaker Set
• Immersion Blender

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Steps:

1. Shake all ingredients with ice until creamy.
2. Strain into a chilled rocks glass.

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