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Toasted Coconut Martini


This sweet martini gets drizzled with white chocolate liqueur, and the glasses get rimmed with toasted coconut and honey. Great dessert drink!

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  • 2 ounces Bacardi "Rock Coconut" rum or plain white rum
  • 4 ounces Malibu Coconut rum
  • 3 ounces whipped cream vodka
  • 2 ounces coconut cream
  • 2 ounces pineapple juice
  • Drizzle of Godiva white chocolate liqueur
  • Toasted coconut
  • Honey


Servings 2
Preparation time 10mins
Cooking time 12mins
Adapted from


Step 1

To toast the coconut, I just put a big handful into a round cake pan and popped it into the oven under the broiler a few minutes. You do have to keep and eye on it, and move it around every couple of minutes. Do NOT turn your back on it... it will burn in a heartbeat if you aren't paying it any attention! Then, to rim the glasses, I ran a bead of honey all around the rim, then inverted the honey rimmed glass down into toasted coconut firmly.

Into a martini shaker, mix together the alcohols, cream of coconut, and pineapple juice. Add ice and shake for a minute or so until cold. Strain the drink out into toasted coconut-rimmed martini glasses. Drizzle some of the Godiva white chocolate liqueur over the top and garnish with a bit more toasted coconut if you'd like.


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