Menu Musings of a Modern American Mom: Toasted Coconut Martinis

Monday, April 22, 2013

Toasted Coconut Martinis

So on this gorgeous Spring day, there was a plethora of activities to keep us all busy. My husband and our oldest three ran in a 5K race early in the morning; and then I took the youngest two on a 5K ride on the lovely Longleaf Trace close to our home. Then there were the requisite home chores and errands to be run, groceries to be bought, dinner to be planned, fishing on the lake out back, and some friendly ping pong competitions. You know the Saturday drill. By late afternoon, we deserved a little happy hour!

These yummy and decadent Toasted Coconut Martinis fit the bill exactly! They take only a few minutes to mix up, and the payback is oh so good! Why should you wait until you go out to a fancy restaurant to have something like this? Absolutely nothing wrong with sitting out on the back deck, or the porch swing for that matter, with your sweetheart.... or a few friends over... and enjoying something so sublime!

Ingredients: (for 2 martinis)

2 ounces Bacardi "Rock Coconut" rum

or plain white rum

4 ounces Malibu Coconut rum
3 ounces Whipped Cream vodka
2 ounces coconut cream (canned)
2 ounces pineapple juice
drizzle of Godiva white chocolate liqueur
toasted coconut
honey (to make the toasted coconut stick to the rim)

Please make this drink into whatever form you want. If you don't care for toasted coconut around the rim, or in your martini, then skip it. I happen to like it. The beauty of making these at home is the freedom of individualizing them to your liking. The other great thing, is that you won't need a designated driver. Please drink responsibly.

Method:

Into a martini shaker, mix together the alcohols, cream of coconut, and pineapple juice. Add ice and shake for a minute or so until cold. Strain the drink out into toasted coconut-rimmed martini glasses. Drizzle some of the Godiva white chocolate liqueur over the top and garnish with a bit more toasted coconut if you'd like.

To toast the coconut, I just put a big handful into a round cake pan and popped it into the oven under the broiler a few minutes. You do have to keep and eye on it, and move it around every couple of minutes. Do NOT turn your back on it... it will burn in a heartbeat if you aren't paying it any attention! Then, to rim the glasses, I ran a bead of honey all around the rim, then inverted the honey rimmed glass down into toasted coconut firmly.

Enjoy!!

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