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Toasted Coconut White Russian Cocktail

Prep Time10 mins
Total Time15 mins
Course: cocktail
Keyword: cocktail, coffee, heavy cream
Servings: 1


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 


  • 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.