Toasted Coconut White Russian Cocktail
This easy, creamy and delicious Toasted Coconut White Russian recipe is made with coffee liquor, vodka, heavy cream, and a coconut-vanilla simple syrup, for an irresistible take on the classic drink. Add a toasted coconut rim, and you’re in for a real treat!
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The Dude knew what was up- a White Russian is one delicious drink. And it’s 100% easy enough to make, even for the laziest of cocktail makers.
For this Toasted Coconut White Russian recipe, we’re still looking at a pretty easy drink, man. But you’ll need to abide, and make some Coconut-Vanilla simple syrup first. It’s totally worth it.
Making the Coconut-Vanilla Simple Syrup
If you’re familiar with my other cocktail recipes, you may have noticed I LOVE ME A FLAVORED SIMPLE SYRUP. Why?
For starters, simple syrup is just what it sounds like- easy. It’s a great way to impart a variety of different flavors into your drinks.
For this rendition, we’ll combine some unsweetened coconut flakes, vanilla, and cane sugar with water. Simmer for 5 minutes, strain, and enjoy. Like I said- EASY.
Making the toasted coconut rim
Yes, I am asking you to do something else before drinking. But this step is also EASY. Simply toast some of the unsweetened coconut flakes in a small frying pan for about 2 minutes, and allow them to cool briefly. toss them well with some sugar, and dip your moistened glasses into the mixture. Not only does this make your drinks extra pretty, it also adds a toasty flavor to every sip. Yum!
Assembling the Toasted Coconut White Russians
When your syrup is ready and your glasses are rimmed, IT’S FINALLY TIME TO DRINK!. Add your Coconut-Vanilla Syrup, coffee liquor, vodka and cream to a glass, stir and enjoy! These really tie the room together.
Want to give this recipe a try?
If you make my Toasted Coconut White Russian Cocktail, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more cocktail ideas? Why not try my Cranberry Fennel Margaritas, Añejo Apple Cider Margaritas, Pumpkin Spice Martinis, Cranberry Christmas Mimosas, or Spiced Bourbon Vanilla Slammers!
Toasted Coconut White Russian Cocktail
Ingredients
Coconut-Vanilla Simple Syrup
- 1/4 cup unsweetened coconut flakes
- 1/2 cup organic cane sugar
- 1 tsp pure vanilla extract
- 1 cup ice water
Toasted Coconut Rim
- 1/3 cup unsweetened coconut flakes
- 2 tbsp organic cane sugar
Toasted Coconut White Russian Cocktail
- 3 oz Coconut-Vanilla Simple Syrup
- 3 oz coffee liquor, such as Kahlua
- 1.5 oz vodka
- 1/2 cup heavy cream
Instructions
- Make the Coconut-Vanilla Simple Syrup 1. In a small frying pan over high heat, heat coconut, sugar, vanilla and water. Bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally for 5 minutes. 2. Turn off heat and allow to cool. 3. Strain and discard coconut flakes. Make the Toasted coconut for the rim 1. Heat a small frying pan over high heat and add coconut in an even layer. 2. Cook, stirring frequently for about 2 minutes, until coconut is toasted and caramel in color. immediately transfer to a plate to cool. 3. Once cool, toss with sugar until well combined. Make the cocktail 1. Moisten the rim of the glass, and dip into toasted coconut mixture to coat. 2. Add the vodka, coffee liquor and Coconut-Vanilla Simple Syrup to the glass, followed by the heavy cream. Stir well and serve. Can be served over ice, if desired. Syrup and and rim recipes make enough for about 4 cocktails.
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