Coco cocktail and dreams

By Matt Dean Pettit
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  • 1/4 cup sugar
  • 2 fresh young coconuts, tops removed, coconut water reserved for use
  • 1/4 cup canned unsweetened coconut milk
  • 1/2 cup dark rum
  • 2 tablespoons fresh lime juice
  • 2 tablespoons pineapple juice
  • Ice cubes
  • 2 lime slices
  • 2 maraschino cherries


  1. Bring sugar and 1/4 cup water to boil in small saucepan over medium- high heat, stirring until sugar dissolves. Cool simple syrup.
  2. Cut off top five centimeters of coconuts; reserve coconut water. Mix 1/4 cup simple syrup, coconut milk, light rum, gold rum, lime juice, pineapple juice, and 1/2 cup reserved coconut water in large cocktail shaker. Fill with ice; cover and shake.
  3. Pour contents of shaker into coconuts, dividing equally (do not strain). Garnish each with lime slice and maraschino cherry. Serve with a straw, sip and enjoy

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