Coconut Cream Pie Cocktail Recipe

When it's cold outside, warm up with this indulgent cocktail that tastes like rich coconut cream pie. Topped with toasted coconut and graham cracker crumbs, it's a boozy twist on the classic dessert.
Coconut Cream Pie Cocktail on Blue Serving Tray

Coconut Cream Pie Warm Cocktail

Nothing's better than the taste of coconut cream pie in a warm cocktail. Plenty of coconut flavor is blended here with cream and topped toasted coconut and graham cracker for a warm, tropical treat.

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Ingredients:

3 ounces half-and-half
1 ounce cream of coconut
1 ounce vanilla vodka
1 ounce coconut rum
2 ounces hot water
whipped cream
toasted coconut and graham cracker crumbs for garnish

Yield: 1 cocktail

Instructions:

1. Toast shredded coconut in a nonstick pan, stirring frequently until lightly browned. Set aside to cool.

2. Add half-and-half, cream of coconut, vodka and rum to a large mug.

3. Bring water to a boil in a small saucepan. Cool slightly. Add two ounces of the hot water to the cup and stir.

4. Top with whipped cream and sprinkle on toasted coconut and graham cracker crumbs as a garnish.

Closeup of Glass Mug Full of Coconut Cream Pie Warm Cocktail

Coconut Cream Pie

Nothing's better than the taste of coconut cream pie in a warm cocktail. Plenty of coconut flavor is blended here with cream and topped toasted coconut and graham cracker for a warm, tropical treat.

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