Coconut rum drinks are delicious any time of the year. During cooler months, spicy, warm and buttery cocktails hit the spot, but for spring and summer we usually want something a bit more refreshing. Here are four of our favorite coconut rum concoctions that will be a hit at all of your spring and summer get-togethers. To accommodate children and those who don’t drink alcohol, substitute coconut water for the rum. The drinks will still taste delicious and feel festive even as mocktails.
Course Drinks


Coconut Breezes:

Tropical Rum Punch:

  • 8 ounces coconut rum
  • 4 ounces pineapple juice
  • Juice of ½ orange
  • Juice of ¼ lemon
  • 8 ounces coconut water
  • Orange slices
  • Pineapple slices

Coconut-tai: A lightly flavored twist on a tropical classic.

Coconut Daiquiri: No blenders, no whipped cream or cherries on the top. This is an old-school daiquiri that will quench your thirst and get a summer evening off to a good start.


Coconut Breezes

  1. Rim the edge of a hurricane glass with lime wedge and dip into organic coconut sugar. Fill glass with ice, pour in rum and liqueur and stir. Top off with lime soda. Garnish with a fresh lime wedge.

Tropical Rum Punch

  1. Make this drink ahead of time so it can chill properly before serving. Pour all ingredients into a pitcher and stir. Refrigerate for at least one hour. Fill a lowball glass with ice and pour punch. Garnish with orange and pineapple slices.


  1. Place all ingredients into a shaker with ice. Shake and strain into a lowball glass filled with crushed ice. Garnish with orange wedge and a sprinkle of coconut on the top.

Coconut Daiquiri

  1. Place sugar and lime juice in a shaker and shake vigorously until sugar is dissolved. Fill the shaker with ice, and add rum. Shake until chilled. Strain into a cocktail glass, and garnish with a simple wedge of lime.

Nutrition Facts