Coconaut post image

I may continuously protest that this is not a Tiki site and that I am not a Tiki blogger.  The fact remains, however, that if you’re going to be doing anything related to rum and mixology, regardless of which side of the stick you find yourself you are probably going to be doing some Tiki drinks.

Not to say that I’ve ever shied away from Tiki.  I spent an entire week discussing Jeff “Beachbum” Berry, his book (Beachbum Berry Remixed) , and some of his original cocktails.

The Coconaut is another Jeff Berry creation, originally given to the world via his book, Beachbum Berry’s Grog Log.  A mixture of coconut cream, rum, lime juice and a blender full of ice, it’s an utterly amazing drink that can pack quite a wallop.


8 oz Coconut Cream
2 oz Lime Juice
7 oz Dark Jamaican Rum

Pour ingredients into a blender full of ice and then pulverize it until it’s a slushy, frothy, deliciously smooth mixture.  Serves 2-4 people.

It’s not often that you’ll see me recommending a drink that calls for a blender.  I have several friends that are trying to break me of my resistance as there are actually quite a few awesome Tiki drinks that employ this device’s dark powers of crush and/or puree.  Drinks like this one only help their cause.

Use Coco Lopez for your coconut cream.  I’m sure there are others out there, but unless you’re making your own you should just seek out the CocoLo.  It does amazing things in this drink, especially balanced against a great Jamaican Dark Rum like Coruba.

I’ve seen some people suggest using Myer’s Dark Rum, which is often the first Jamaican dark anyone reaches for, but I’ve never held Myer’s in very high regard.  The Coruba  is just better, hands-down.  It provides a nice, funky counterpoint to the sweetness of the coconut cream, both being cut just perfectly by the lime juice.  Plus, after a little digging it appears that Coruba is even CHEAPER than Myers.

The recipe serves 2-4 people or one really, really thirsty Rum Dood.  If you’re making it for more than 2 people, I’d suggest being prepared to make 2 or 3 batches of the stuff because it goes down really, really easily.


Question of the Day:

What’s your favorite drink that requires a blender?

Comments on this entry are closed.

  • Jac

    March 18, 2010, 09:21

    Charles H Baker, Jr raves about the “dozen and one unexpected uses” of the Waring blender in The Gentleman’s Companion… And if it’s good enough for Bake, it’s good enough for me. 🙂

  • DJ HawaiianShirt

    March 18, 2010, 09:28

    Dood, I don’t think you have to worry about blogging tiki… it goes without saying that any respectable rum blogger should delve into it. I’m really glad you posted this, the Coconaut needs more publicity. Also, Myers is way more expensive here than Coruba… weird…

  • Matt Robold

    March 18, 2010, 09:52

    DJ: Actually, after looking, you are right! It IS cheaper. I didn’t take into account that Coruba sells at 1L instead of 750mL. 1L of Myers is over $20 at most places, whereas 1L of Coruba is $16-$18. Post corrected. Thanks!

  • The Concierge

    March 18, 2010, 12:58


    Nice to see that you have racheted up your posting frequency, particularly the rate of the rum reviews, or, RORR. Any plans to discuss some of the drier aged rums that have been more visible on the market lately would be interesting.

  • Doug Winship

    March 18, 2010, 16:52


    I love the Coconaut. Frankly, it is what the Pina Colada wishes it was.

    Like Jac, I’m on board with Baker’s take. The blender is a great tool, especially when you (like me) don’t have an easy way to crush ice. Or are suing heavy ingredients like we are here.

    I also laugh to see that I always use the exact same tiki vessel to drink my Coconauts in!

  • Sunny&Rummy

    March 18, 2010, 18:24

    If the Donn Beach 5-second quickie blends count, then I’d probably say either the 1934 Zombie Punch or whatever other Beachcomber drink I’m into at any given time. If we’re sticking with more thoroughly blended drinks then maybe a Missionary’s Downfall. I also like to impress the Missus with my med blending skilz by whipping up the wonderful two-tone Molokai Mike of Trader Vic fame. Orgeat, brandy, rum, and real grenadine along with a bit of fruit juice and the wife thinks I’m a genius.

  • Shirow66

    March 18, 2010, 23:08

    The Coconaut is awesome! I find Myer’s to be undrinkable, so I usually use Appleton V/X or EX for my Coconauts since Coruba is not available here in Sweden. I’ve also tried Pusser’s which also works well.
    My favorite blended drink is probably the Missionary’s Downfall. There is a new authentic recipe of the Missionary’s Downfall in Jeff Berry’s new book which I am yet to try out.

  • Sunny&Rummy

    March 19, 2010, 11:56

    In complete agreement on the superiority of Coruba over Myers. I was going to wait to spin up a Coconaut until Tiare got around to it on her trek through Grog Log, but I’ve been craving one since thsi article was posted, so I think the blender will get a workout tonight.

  • Tiare

    March 20, 2010, 18:16

    Dood, you need to re-consider this resistance for blenders…really. Try to see it from a positive p.o.v, its actually a very quick and comfy way to get that frothy tiki drink you so longing to imbibe.

    If you are working in a bar its a different story – but then you still need to give in if you gonna deal with tiki drinks….so simply put – there´s no way to escape the blender – better to give in;-) Now i visualize a drawing made by our good Doc Bamboo with a monstruous blender chasing a bartender..

    Btw your photos have really become something amazing, what camera do you use?

  • Rick

    March 24, 2010, 16:02

    Genius photo – you’re taking some great shots lately. The coconaut is definitely a “let’s get everyone drunk” goto at parties 🙂

  • Dagreb

    June 19, 2012, 16:31

    I have applied your Three-Dots-45-sec shaker method to the Coconaut. Boy is it smooth! I may have to disagree with Doug though, I think Painkiller is what the Pina Colada wishes it was….

  • Matt Robold

    June 20, 2012, 07:08

    They’re both equally good. I actually have a Piña Colada recipe from Marcos Tello which I believe may be the Milk and Honey method for making the drink and it’s amazing. I should write that up.

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