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Home made coconut liqueurs

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5 from 2 reviews

  • Author: Tamara Novacovic


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



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


  1. For Batida de Coco:
  2. 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.
  3. Pour rum or cachaca in it, stirr to combine, pour into bottles. Keep in fridge.
  4. Serve with ice cubes. Keep in fridge, shake well before use.
  5. For Pina Colada:
  6. Combine all ingredients except rum and heat on medium heat for 10-15 minutes.
  7. Remove from heat, stir in rum, let cool and pour into bottles. Keep in fridge, shake well before use.
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