Don’t you just love coconut? Coconut is one of my ultimate summer flavors and pleasures. And this is the short story of how coconut milk, heavy cream, some pineapple juice and sugar turned plain rum into an exotic treat.

I love home made liqueurs. With a minimum amount of time and effort, you can have so many different flavors, colors, types…adequate for so many different palates and moods. An infused liqueur lends flavor to alcohol, it evokes the joy of hot summer days, sandy beaches and relaxing afternoons.

Batida de Coco (such a fun name) is a Brazilian coconut flavored liqueur based on rum or cachaça. You can drink it on its own, add it to the cake fillings, sorbets, combine it with juice to make delicious cocktails…Endless possibilities.

Piña colada is similar, but flavored with pineapple juice.

These drinks are ultra easy and quick. Basically just combine four-five ingredients and get coconut heaven. Take a sip and you’ll be in Portugal, Brazil, or Cuba, enjoying summer sun on a sand beach, or standing on the street in the middle of Havana, surrounded by street dancers and beats of Cuban music, sticky hot air, colorful summer dresses…with your Batida de Coco or Piña colada in your hand.

Home made coconut liqueurs

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5 from 2 reviews

Author: Tamara Novacovic

Print Recipe

Description

Take a sip of these simple liqueurs and imagine being on a sandy beach, under the hot sun and by the ocean…

Ingredients

Units Scale

For Batida de Coco:

3.8 cups (900 ml) coconut milk
0.4 cup (100 ml) heavy cream
0.8 cup (200 ml) rum or cachaca
3/4 cup (170 g) sugar

For Pina Colada:

3 cups (700 ml) pineapple juice
3 cups (700 ml) coconut milk
1.7 cups (400 ml) heavy cream
7/8 cup (200 g) sugar
1 1/4 cups (300 ml) dark rum

Instructions

For Batida de Coco:
Combine coconut milk with heavy cream and sugar, put on low heat, cook for several minutes stirring constantly. When sugar dissolves, remove from heat and let cool.
Pour rum or cachaca in it, stirr to combine, pour into bottles. Keep in fridge.
Serve with ice cubes. Keep in fridge, shake well before use.
For Pina Colada:
Combine all ingredients except rum and heat on medium heat for 10-15 minutes.
Remove from heat, stir in rum, let cool and pour into bottles. Keep in fridge, shake well before use.

Frequently Asked Questions

What’s the difference between coconut liqueur and Batida de Coco?

Batida de Coco is a Brazilian coconut liqueur made with coconut milk, heavy cream, sugar, and rum or cachaça — this recipe makes a homemade version of exactly that. Commercial coconut liqueurs like Malibu use coconut flavoring added to white rum, whereas Batida de Coco uses actual coconut milk, giving it a richer, creamier flavor and a higher fat content. The Piña Colada variation in this recipe adds pineapple juice to the base.

Can I substitute rum with another spirit?

Cachaça is the traditional choice for Batida de Coco and produces the most authentic Brazilian flavor — rum is the most common substitute and works very well. Vodka can be used for a more neutral result. Cachaça has a grassy, sugarcane note that adds complexity; if you cannot find it, a white or gold rum is the best swap at a 1:1 ratio.

How long does homemade coconut liqueur keep?

Both the Batida de Coco and Piña Colada liqueur should be kept refrigerated at all times and shaken well before each use. Because they contain dairy (heavy cream), they are best consumed within 2 weeks. The recipe instructs storing in bottles in the fridge. If the mixture separates significantly or smells sour, discard it.