Coco Loco

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The Coco Loco -- Spanish for crazy coconut -- is a tropical cocktail, which normally includes rum, coconut milk, and pineapple juice. Bartenders in Mexico will often include tequila in the recipe, while other areas will include vodka or gin. Liqueurs, such as coffee liqueur or banana liqueur, are often used as well.



  • 1 oz dark rum
  • 1 oz light rum
  • ½ oz vodka
  • ½ oz creme de bananes
  • ½ oz pineapple juice
  • ½ oz coconut cream
  • ½ oz sugar syrup

Pour the rums, vodka, creme de bananes, pineapple juice, coconut cream and sugar syrup into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled highball glass. Garnish with a pineapple wedge, and serve.


  • 1 oz dark rum
  • 1 oz light rum
  • 1½ oz tequila
  • ½ oz Kahlua coffee liqueur
  • 3½ oz pineapple juice
  • 3½ oz coconut water

With an ice pick, poke out two eyes of a coconut shell and drain out the coconut water. Cut off the top of the coconut as you would cut off the top of a pumpkin for carving. In a blender put tequila, light rum, dark rum, Kahlua, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell. Pour a small float of 151-proof rum over the top of the drink. Garnish with pineapple slice, maraschino cherry, and two lime wedges. Serve with straws. Serves 2.

from Coco Loco Club, Puerto Nuevo, Mexico

  • 1½ oz Silver tequila
  • 1½ oz Light rum
  • 1 coconut

Cut off the top of a coconut and, with coconut water still inside, add tequila, rum and ice. Serve with a straw.

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