The Cool Caribbean blends white Rum with pineapple juice, coconut cream and a splash of lime into a creamy-fruity cocktail that’s reminiscent of a beach holiday. Unlike most Tiki drinks, it’s shaken rather than blended, which gives the coconut cream extra frothiness. An uncomplicated drink for warm evenings that doesn’t require exotic liqueurs yet still tastes of the Caribbean.
Here’s what you need for the Cool Caribbean
5 cl white Rum
8 cl pineapple juice
3 cl coconut cream
2 cl lime juice
Pineapple slice and cocktail cherry for garnish
Key points
Stir the coconut cream well before shaking, as it settles in the can and can otherwise remain lumpy. I shake the drink longer than usual so that the cream fully blends with the juice and creates a silky texture. If you don’t have fresh pineapple juice, use good-quality bottled juice, but don’t skip the lime—it brings the freshness that’s often missing from canned juice. The crushed ice in the glass keeps the drink nicely chilled and ensures it dilutes slowly.
Variations
- Cool Caribbean Colada — Use 2 cl cream instead of additional coconut cream for an even creamier consistency, blended with crushed ice.
- Spiced Caribbean — Use Spiced Rum instead of white Rum for spicier notes of vanilla and cinnamon.
Frequently asked questions
Can I use coconut milk instead of coconut cream?
Coconut milk is much thinner and makes the drink watery. It’s better to use coconut cream (Cream of Coconut)—it’s sweetened and thick. If necessary, thicken coconut milk with a little sugar syrup.
Which Rum works best?
A light white Rum like Havana Club 3 Años or Bacardi Superior works well because it doesn’t overpower the fruity flavors. Smokier or heavier Rums don’t suit this drink.
Can the drink be prepared in advance?
The mix of Rum, juices and coconut cream can be stored in the fridge for a few hours, but give it a good shake before serving, as the cream settles.
