This Brazilian Cachaca Coconut Cocktail, with pure sugar cane Cachaca, coconut milk, topped with toasted coconut, is the perfect summertime sip!
Cocktails Of Brazil
Once in a while we want to just get on a plane and go to the land of Samba, Carnival and fresh coconuts right off the tree.
But today, I’m going to bring that experience to you, wherever you are, because I’ve been there, lived there, and even managed to survive Carnival!
Brazilian Cachaca Cocktails
From the classic caipirinha to any number of cocktails made with the exotic fruits of Brazil, cachaca makes cocktails unlike any you will drink!
As simple as a mound of muddled limes in a glass filled with ice and Cachaca poured over, to this silky rich coconut cocktail.
What Makes Cachaca Unique?
The simple answer is, purity.
The long answer starts with freshly harvested sugarcane, with its juice extracted from the cane and distilled into Cachaca.
What Makes Cachaca Different From Rum?
Like rum, the alcohol content in Cachaca is high, but that is where the similarity stops.
I would say that Cachaca is distinguished by its unique flavor, for two reasons:
- It is not aged in wood barrels, as rum is.
- Also, while rum is made from sugarcane molasses, cachaca is made from the cane juice itself.
Coconuts In Brazil
What better fruit is there in Brazil than coconuts?
Of course there are many, but none so versatile as coconuts.
Everything is used, in this abundant fruit, from its water, white fleshy meat, oil, even its outer shell is used to make beautiful, artisanal products.
Because of the incredible health properties of the coconut, from its antibacterial properties to is powerful antioxidants, Brazilians incorporate it into many foods.
Coconut Water And Hydration
As a matter of a daily routine, while living in ‘hot’ Brazil, I would drink ‘agua de coco’, coconut water, everyday for hydration.
Throughout nearly every city in Brazil, on just about every street corner or beach (yes, the beaches and cities often merged as is Copacabana), a push cart is loaded with ice and coconuts.
It became more important to me than coffee, as a daily routine; to stop at these carts, have them lop off the top of a coconut and pop a straw into its cold water to sip.
Lots of vitamins and nutrients are found in this coconut water!
How To Make This Scrumptious Brazilian Cachaca Coconut Cocktail
Unfortunately, while back home in America, I must resort to a can of coconut cream, milk or water, as you probably will, unless you live way down south!
Also, we will want a small bag of shredded coconut to use for garnish, leaving some pure white and toasting some for the tops of the cocktails.
Simply proceed by placing ice, coconut milk, simple syrup (I will tell you how to make this), and cachaca into a shaker.
Rim the glasses with a brush of coconut milk and dip into the white shredded coconut, saving the toasted coconut for last.
This luscious Brazilian coconut cachaca cocktail is now ready to pour, top with toasted coconut and sip!
How To Make Coconut Simple Syrup
While simple syrup is often made by boiling water and sugar together, until the sugar melts, I wanted a syrup richer in flavor.
Therefore, we can substitute water for coconut milk, add the sugar, and bring to a slow boil, stirring all the while, until the sugar melts.
From there, let it cool, not too cold because it will begin to solidify, and use it in the making of this coconut cocktail.
Other Coconut Recipes You Are Sure To Love
Once I returned home, from Brazil, I was missing my daily fix of coconuts, so I probably went a little overboard in creating as many recipes as I could, to bring back their memory:
- Coconut Citrus Gluten-free Cake – Gluten-Free, dairy free, light and refreshing citrus with the tropical twist of coconut flakes, coconut oil and coconut yogurt.
- Golden Milk Turmeric Cocktail – Far East meets Middle East in this wintery warm turmeric milk and Arak cocktail, made with coconut milk and turmeric root.
- Lavender and Lemon Poppy Seed Muffins – Lavender, tropical freshness of lemons and the nutritional, nutty flavor of poppy seeds makes the perfect dairy free muffin.
- Pantry Seafood Casserole – A pantry seafood casserole, with smoked seafood, sea vegetables, dried mushrooms, dried chilies in a coconut gravy, is the result of a delicious, brilliantly stocked pantry.
- Vegan Frozen Strawberry Dessert – Vegan Frozen Strawberry Dessert is for those of us in want of healthy fruits and nuts, a hint of sweetness, frozen into a creamy vegan strawberry pie!
- Cocktail shaker
- Small saute pan
- Measuring cup
- Measuring spoons
- Small brush
- Small bowl
- 6 oz. serving glasses
- Full cream coconut milk
- Shredded coconut
Brazilian Cachaca Coconut Cocktail
- Small saucepan
- Cocktail shaker
- 12 oz Full cream coconut milk
- 1 tbsp Sugar
- 2 oz Cachaca or to taste
- 1/3 cup Shredded coconut
- 1 cup Ice
- Reserve 2 tablespoons of shredded coconut to garnish glasses. Lightly toast the remaining shredded coconut and set aside.
- Reserve 2 tablespoons of full cream coconut milk. If the remaining coconut milk has solids in it, as it often does out of a can, melt it briefly in a small pan on top of the stove, then set aside.
- With the reserved coconut milk, brush a little around the rim of the glasses and dip in reserved shredded coconut. Place the remaining coconut milk into a small saucepan and melt the sugar in it, to form a coconut syrup, set aside and cool.
- In a shaker, place the ice, cachaca, coconut syrup and coconut milk and give a good hard shake. Pour into two glasses and top with toasted shredded coconut and serve.