Rum · Sour · Creamy
Coconut Daiquiri Recipe
Rum and coconut rum shaken bright with fresh lime — tropical without the blender. Two rums and fresh lime keep this coconut-forward Daiquiri crisp and citrus-bright rather than syrupy-sweet — a shaken sipper for whenever a Piña Colada feels like too much dessert.
- Prep Time
- 1.5 min
- Method
- Shaken
- Glass
- Coupe glass
- Strength
- Balanced
Every recipe on Sipped Right is tested for taste and balance before it's published.
Last updated October 20, 2026
About the Coconut Daiquiri
A Coconut Daiquiri is a modern riff on the classic Cuban Daiquiri that adds coconut rum and cream of coconut to the traditional rum-lime-sugar formula, keeping the same shake-and-strain method rather than blending it into a frozen slush. The original Daiquiri is generally credited to American mining engineer Jennings Cox, who mixed rum, lime juice and sugar near the Cuban town of Daiquirí around 1898-1900 after running short of the gin he usually drank. Coconut-forward versions like this one came much later, as tiki bars and modern cocktail menus began layering coconut liqueurs and cream of coconut onto the Daiquiri's simple three-ingredient frame — the same lineage that produced the Piña Colada, just kept shaken and lime-forward instead of blended.
White rum still leads at roughly 46% of the pour, with coconut rum layered in at about 31% to carry the coconut through the spirit itself rather than just the mixer — fresh lime juice and cream of coconut round out the rest at 15% and 8%. That two-spirit backbone is what separates this from a plain Daiquiri finished with a coconut syrup: the coconut flavor is built into the base, not just floated on top. Drop the coconut rum and cream of coconut entirely and it's back to a Classic Daiquiri; blend it with pineapple juice and more cream of coconut instead of lime and it becomes a Piña Colada.
Ingredients
- White rum1 ½ oz
- Coconut rum1 oz
- Fresh lime juice½ oz
- Cream of coconut¼ oz
- Lime wedge, for garnish1 wedge
Method
- Measure and pour the white rum, coconut rum, fresh lime juice and cream of coconut into the shaker.
- Add a scoop of ice to the shaker.
- Shake for 15 seconds.
- Double-strain the cocktail into a chilled coupe glass.
- Garnish with a lime wedge.
Glass & Garnish
Coupe glass, chilled, with nothing served over ice — this is a shaken-and-strained sour, not a frozen tiki drink, so the coupe keeps it looking and drinking like the Daiquiri it's built from rather than a beach-bar slush. Chill the glass in the freezer for a few minutes beforehand if you can; a Coconut Daiquiri poured into a warm glass loses its chill fast once the lime and coconut are in the mix. Garnish with a lime wedge on the rim. It's not just a visual cue back to the lime juice already in the glass — it gives you an easy squeeze of extra acidity partway through if the coconut sweetness starts to lean too far forward.
Notes
Built with cream of coconut as the sweetener, which is easier to stock at home than coconut syrup; scales cleanly for batching, just shake each glass fresh over ice rather than pre-chilling the batch.
Tools Used
Affiliate links
As an Amazon Associate, Sipped Right earns commission from qualifying purchases made via links on this website, at no extra cost to you.
FAQ
- Can I make a Coconut Daiquiri without coconut rum?
- Yes — leave it out and add an extra 0.75 oz of cream of coconut in its place to keep the coconut flavor and total volume steady. You'll lose some of the layered coconut depth the two rums give it, but the shaken, lime-forward character stays intact.
- What's the best rum for a Coconut Daiquiri?
- A light, unaged white rum keeps the base clean so the coconut rum and fresh lime can lead — an aged or dark rum will muddy the bright, citrus-forward profile this shaken drink is deliberately built around, dulling the contrast that makes it work.
- What's the difference between a Coconut Daiquiri and a Piña Colada?
- A Coconut Daiquiri is shaken and lime-forward, closer to a Classic Daiquiri with coconut layered in through coconut rum and a touch of cream of coconut. A Piña Colada is blended with pineapple juice and crushed ice into a thicker, sweeter, citrus-free frozen drink.
- What garnish goes on a Coconut Daiquiri?
- A simple lime wedge on the rim. It's not just decoration — it echoes the fresh lime juice already in the glass and gives you an easy extra squeeze of acidity partway through the drink if you want it.
- Can I batch a Coconut Daiquiri for a party?
- Yes — scale the four ingredients evenly and pre-batch the rum, coconut rum, lime juice and cream of coconut together without ice. Shake each serving fresh over ice right before pouring so the drink keeps its chilled, lightly frothy texture instead of turning flat.
