- 2 x 50 ml espressi
- 50 ml coconut milk
- 25 ml coconut liqueur
- 20 ml rum made from sugar cane
- 1 tsp light brown sugar
- 5 crushed ice cubes
- 1 hollowed out coconut (to serve the drink)
- Pour the coffees, add the light brown sugar and mix well to dissolve it. Leave to cool.
- Pour into a shaker and add the coconut milk, coconut liqueur, rum and crushed ice cubes.
- Shake well for around 20 seconds.
- Serve in the hollowed out coconut with two straws.