Coco Loco

Yield: 2 servings

Ingredients

• 1 large fresh coconut*
• 1 1/2 ounces light tequila
• 1 ounce light rum
• 1 ounce dark Jamaican rum
• 1/2 ounce Kahlua
• 3 1/2 ounces coconut water
• 3 1/2 ounces pineapple juice
• 6 ounces crushed ice
• 151-proof rum
• 1 pineapple slice, for garnish
• 1 maraschino cherry, for garnish
• 2 lime wedges, for garnish

Instructions

1. With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water (yes, this is correct - it is not coconut milk). Cut off the top of the coconut as you would cut off the top of a pumpkin for carving.
2. 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. Skewer the pieces of fruit and stick the end of the skewer into the coconut.
3. Serve with straws.

Notes

* If you prefer, you can serve this in a large compote-type glass which has been chilled before serving.