It’s pretty hard to beat a classic, uncomplicated three ingredient Diplomatico Rum Daiquiri. But I might argue that coconut can make everything better. If you agree with me, then you will understand why I had to toast the coconut flakes, to bring this cocktail to a whole new level.
How does that Harry Nilsson song go? You put the lime in the coconut, you drank ‘em both up! Invite this combination to be your new summer obsession, and keep a few bottles of prepared Toasted Coconut Diplomatico Rum with a bag of limes on hand all summer long.
Lime in the Coconut
Equipment
- Cocktail shaker
- Hawthorne Strainer
- Sheet Pan
- Oven
- Saucepan
- Wide mouth air tight container
- Fine Mesh Strainer
- Funnel
Ingredients
- 2 oz Toasted Coconut Washed Diplomatico Rum Planas
- 1 oz Fresh Lime Juice
- 0.75 oz Rich Simple Syrup (2:1 sugar to water)
- Garnish with reserved toasted coconut flakes
Instructions
- Rim a couple glass with rich simple syrup or honey spread thinly, and dip into toasted coconut flakes
- Add all cocktail ingredients to a cocktail shaker
- Add ice to cocktail shaker and shake until well chilled
- Strain cocktail into a toasted coconut rimmed coupe glass
Toasted Coconut Washed Diplomatico Rum Planas
Ingredients
- 750 5ml Diplomatico Rum Planas (reserve bottle for storage)
- 1 cup Organic Virgin Coconut Oil Unrefined
- 1.5 cup Shredded Coconut, unsweetened (reserve 0.5 cups for riming glasses)
Instructions
- Pre-heat oven to 325 degrees
- Spread coconut flakes onto a sheet pan
- Place pan into the oven on a center rack
- Toast coconut for 5 minutes, then check and stir
- Toast an additional 2-3 minutes at a time, stirring until golden tan
- Remove from oven and let cool for a few minutes
- Gently warm/melt coconut oil in a saucepan over low heat
- In a wide mouth container, add bottle of Diplomatico Rum Planas, 1 cup of the toasted coconut flakes, and coconut oil
- Let it rest at room temperature for 12-24 hours
- Move the container to the refrigerator until the oil becomes firm (4-6 hours)
- Remove from refrigerator, lift off the coconut oil cap, carefully pour liquid through a fine mesh strainer and funnel into the reserved Diplomatico bottle, then label it
- Store in refrigerator
Notes
Pro Tip: You can re-warm the coconut oil and strain out the coconut flakes for use in future recipes
