Coconut Cream Pie Cocktail***1/2
(Recipe adapted from Smirnoff)
I tweaked the original recipe by adding less coconut milk and adding more Coco Lopez because I thought the cocktail tasted better with a thicker consistency. You can also blend some ice into it to make a frozen Coconut Cream Pie (add less milk and more Coco Lopez and lime juice). The frozen version tastes like a Pina Colada but much less sweet and without the rum flavor!
1.5 oz Smirnoff Iced Cake Vodka
3 oz unsweetened vanilla coconut milk (2 oz for frozen version of this drink)
1 oz Coco Lopez (sweetened coconut cream) (1.5 oz for frozen version)
0.25 tsp freshly squeezed lime juice (0.5 oz for frozen version)
[5.25 oz or 1.5 cups ice for frozen version]
Lime wedge, freshly squeezed
Unsweetened shredded coconut
Swizzle stick, for stirring
- Spread unsweetened shredded coconut into a thin layer on a plate larger than the rim of the glassware. Rim the glasses with lemon wedge and dip the rim into the shredded coconut on the plate, set aside.
- Add vodka, coconut milk, coconut cream, and lime juice to a shaker filled with crushed ice (my ice wasn’t crushed but it still worked). Cap the shaker and shake vigorously until well combined, allowing the ice to break up and melt slightly, about 20-30 secs. (For the frozen version of this drink, blend vodka, coconut milk, coconut cream, lime juice, and ice).
- Pour into glass and garnish with an extra sprinkling of shredded coconut (optional).