Coconut Cocoa Rum Bomb

The Coconut Cocoa Rum Bomb is a rich and creamy dessert cocktail that combines the flavors of chocolate and coconut with the smooth kick of rum. Made with milk, chocolate syrup, coconut rum, and dark rum, it delivers the comforting taste of chocolate milk with a tropical twist for adults. The blend is sweet, silky, and just strong enough to feel like a proper cocktail without being overpowering. Finished with a topping of whipped cream, toasted coconut, and a sprinkle of chocolate, it looks as good as it tastes. Perfect as a nightcap or an after-dinner treat to share.

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Tasting Notes

This Coconut Cocoa Rum Bomb leans rich and creamy without being too heavy. The chocolate ganache and milk create a silky base that brings out the coconut and dark rum in a smooth, balanced way. The Malibu adds sweetness and a hint of tropical flavor, while the dark rum grounds it with warmth. It’s sweet, slightly boozy, and perfect when you’re craving something that feels a bit like dessert in a glass. The whipped cream, toasted coconut, and mini chocolate chips on top make it look and taste like a special treat.

Equipment and Glassware

You’ll need a small saucepan to make the ganache, a spoon or whisk for stirring, and a cocktail shaker if you’re mixing over ice. A measuring jigger or tablespoons will help with accuracy. For serving, a short rocks glass or stemless wine glass works best. If you’re adding whipped cream, a spoon or piping bag makes it easier to place on top. Keep a small plate handy for prepping and toasting the coconut garnish.

Ingredients

Ganache for Rim:

• ¼ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream

Cocktail:

• 4 oz milk
• 2 tbsp chocolate syrup
• 1 oz Malibu coconut rum
• 1 oz dark rum

Garnish:

• 2 tbsp whipped cream
• 1 tbsp toasted coconut
• 1 tbsp mini chocolate chips or chocolate shavings

Instructions

1. Make the Ganache (for rimming):

• Heat the cream until just steaming (microwave or stovetop).
• Pour over chocolate chips and let sit for 30 seconds.
• Stir until smooth.
• Dip the rim of your glass into the ganache, then let it set slightly.

2. Build the Drink:

• In a shaker or mixing glass, combine milk, chocolate syrup, coconut rum, and dark rum.
• Stir or shake to mix well.
• Pour into the ganache-rimmed glass over ice.

3. Garnish:

• Top with whipped cream.
• Sprinkle with toasted coconut and chocolate chips or shavings.

Pro Tips

• Warm the ganache just before mixing for a smoother drink.
• Use whole milk for better texture.
• Chill your glass beforehand for a colder finish.
• Blend with ice for a frozen take.
• Toast the coconut in a dry pan until golden.
• Adjust chocolate syrup to make it more or less sweet.
• Use chocolate curls or grated dark chocolate for garnish.

When to Serve

Serve this Coconut Cocoa Rum Bomb after dinner or whenever you want a dessert-style cocktail that feels cozy. It works great for date nights, winter holidays, or small gatherings. It’s also a fun option for a themed party or movie night when you want something sweet but with a little kick. Best enjoyed cold, either shaken with ice or even blended if you’re going for a frozen style.

Which Liquor Brands to Choose

• Malibu Original Coconut Rum – Classic and easy to find
• Kōloa Kaua’i Coconut Rum – Great quality and not too sweet
• Myers’s Dark Rum – Deep molasses notes
• Goslings Black Seal Rum – Smooth and slightly spicy
• Kraken Black Spiced Rum – Rich, bold, and adds complexity

Similar Cocktails

• Chocolate Mint Julep
• Aloha Rum Punch
• Crazy Monkey Martini
• Chocolate Mint Julep
• Boozy Chocolate Bunny