Toasted Coconut Pandan Daiquiri

Ingredients

Cocktail

• 2 fl oz white rum
• ¾ fl oz fresh lime juice
• ½ fl oz unsweetened canned coconut cream, stirred smooth
• ½ fl oz pandan syrup, made below
• 1 cup ice, for shaking

Small-batch pandan syrup

• ¼ cup (50 g) granulated sugar
• ¼ cup water
• ⅛ tsp food-grade pandan extract, not essential oil

Finish

• 1 tsp unsweetened coconut flakes
• 1 thin lime wheel

Equipment

Shaker, fine strainer, small saucepan, chilled 7-fl-oz coupe

Allergens and ingredient notes: Alcohol, coconut; check pandan extract and rum labels.

Measurements use US fluid ounces (1 fl oz ≈ 30 mL), tablespoons (tbsp), and teaspoons (tsp). Syrup and tea batches may make extra: use only the cocktail quantity listed. These recipes contain alcohol and are for adults 21 and over.

Step by step

1. Make the syrup: warm sugar and water in a small saucepan, stirring until fully dissolved. Remove from heat and cool completely, then stir in the measured food-grade pandan extract. This makes about 3 fl oz; measure only ½ fl oz for one drink and save the rest.
2. Toast coconut flakes in a dry skillet over medium-low heat for 1–2 minutes, stirring until pale golden. Transfer to a plate and cool. Chill the coupe in the refrigerator while you mix.
3. Add rum, lime juice, coconut cream, and the measured ½ fl oz pandan syrup to a shaker. Add ice, seal, and shake hard for 12–15 seconds.
4. Fine-strain into the chilled coupe. Float the lime wheel on top and place the toasted coconut in a small patch beside it. Expect a pale, muted color that varies with the extract; extra food coloring is not needed.

The Devotti twist: Pandan adds a vanilla-like, grassy aroma while unsweetened coconut cream gives a rounded texture without overwhelming the lime.

Make ahead and storage

Refrigerate unused pandan syrup in a sealed container up to 3 days. Refrigerate coconut cream according to its label. Shake the cocktail immediately before serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.