Coco Loco Recipe – Eats Now

Name: Coco Loco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fresh coconut; 1 1/2 ounces tequila; 1 ounce light rum; 1 ounce dark Jamaican rum; 1/2 ounce Kahlua; 3 1/2 ounces coconut water; 3 1/2 ounces pineapple juice; 6 ounces crushed ice; 1/2 ounce Bacardi 151 rum; 1 pineapple slice (for garnish); 1 maraschino cherry (for garnish); 2 lime wedges (for garnish)

Servings: persons

1 large fresh coconut
1 1/2 ounces tequila
1 ounce light rum
1 ounce dark Jamaican rum
1/2 ounce Kahlua
3 1/2 ounces coconut water
3 1/2 ounces pineapple juice
6 ounces crushed ice
1/2 ounce Bacardi 151 rum
1 pineapple slice (for garnish)
1 maraschino cherry (for garnish)
2 lime wedges (for garnish)

1
With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water.
2
Cut off the top of the coconut as you would cut off the top of a pumpkin for carving.
3
In a blender put tequila, light rum, dark rum, Kahlua, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell.
4
Pour a small float of 151-proof rum over the top of the drink.
5
Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large fresh coconut, 1 1/2 ounces tequila, 1 ounce light rum, 1 ounce dark Jamaican rum, and more.

Yes, Coco Loco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coco Loco

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