Some years ago on vacation in the Dominican Republic we discovered the tastiest of cocktails at the swim-up bar: the Coco Loco. The bartender whipped up a bunch of booze and, presumably, coconut milk, and served it to us in a fresh coconut with a straw poking out of a hole in the top. The drink was so yummy — and free (hello, all-inclusive!) — the next thing we knew we’d ordered a couple more and were “loco” (Spanish for crazy) from the coco in no time.
I had no idea what the other ingredients in a Coco Loco might be, but I guessed rum was involved. So when I received a bottle of Malibu’s original coconut flavoured rum I decided to try and replicate the DR’s deliciousness at home.
I discovered that Coco Loco recipes vary widely. Some call for vodka in addition to rum (for a Coco muy Loco), others include creme de bananas and still more omit the pineapple altogether. I settled for a recipe featuring amaretto, hoping to capture that sweet, slightly nutty flavour I recalled.
While my version is pretty good — sweet, tart pineapple and creamy coconut with a hint of almonds — I liked the DR Coco Loco better. Must be the coconut cup!
- 1-1/2 oz Malibu
- 1/2 oz amaretto
- 2 oz coconut cream (I used canned coconut milk)
- 1 oz simple syrup
- 1/2 cup fresh pineapple (or 1 oz pineapple juice)
- 6 ice cubes
Combine ingredients in a blender and puree until smooth and frothy. Pour into a wine glass (or hollowed-out coconut) and garnish with a pineapple wedge.