Strawberry Coconut Rum Cooler Recipe
The Strawberry Coconut Rum Cooler is a refreshing and tropical cocktail that combines the natural sweetness of strawberries and coconut with a zesty hint of lime. Perfect for summer afternoons or casual gatherings, this vibrant drink offers a balanced blend of fruity flavors and creamy coconut, shaken to icy perfection and served over crushed ice for a cool, delightful sip.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Total Time: 8 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Shaking
- Cuisine: Caribbean
Ingredients
Ingredients
- 6 fl oz coconut water
- 2 fl oz coconut rum
- 1 1/2 fl oz light rum
- 1 fl oz cream of coconut
- 1 fl oz lime juice
- 7 strawberries, chopped
Instructions
- Prepare Glasses: Fill 2 serving glasses with crushed ice. Stemless margarita glasses are ideal, but double rocks glasses or narrow highball glasses also work well to keep the drink chilled.
- Muddle Strawberries: Place the chopped strawberries at the bottom of a shaker cup and muddle them thoroughly to release their fresh juices, enhancing the drink’s natural sweetness and flavor.
- Mix Ingredients: Add the coconut water, coconut rum, light rum, cream of coconut, and lime juice into the shaker with the muddled strawberries. Top the shaker with about 6 ice cubes.
- Shake Well: Shake the mixture vigorously for about 5 seconds until the shaker is frosted and cold to the touch, ensuring the ingredients are well combined and chilled.
- Strain and Serve: Double strain the cocktail into the prepared glasses filled with crushed ice to remove strawberry pulp and seeds, delivering a smooth and refreshing drink ready to enjoy.
Notes
- Double straining helps achieve a smoother texture by removing pulp and seeds.
- Crushed ice chills the drink quickly and melts slower, keeping flavors balanced.
- Optional: Garnish with a fresh strawberry or a lime wedge for an extra pop of color and aroma.
- You can adjust the amount of light rum or cream of coconut to taste for a stronger or creamier cocktail.
