Paul Kushner
The Coconut Pie Martini is a decadent dessert cocktail that captures the creamy, dreamy essence of a coconut cream pie in a chilled glass. Vanilla vodka and coconut rum form a rich, tropical base, while coconut cream and heavy cream (or milk) add luscious texture and indulgent sweetness. A touch of simple syrup can be added for extra smoothness, depending on your taste. Served in a glass rimmed with crushed graham crackers and topped with whipped cream and toasted coconut flakes, this cocktail is a showstopping treat—perfect for after-dinner sipping, special occasions, or whenever you’re craving pie in the form of a martini.
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Tasting Notes
The Coconut Pie Martini is a luscious dessert cocktail with rich, creamy texture and indulgent flavor. It opens with velvety notes of vanilla and coconut from the vodka and rum, followed by the luxurious creaminess of coconut cream and heavy cream. A hint of optional simple syrup adds a gentle sweetness, evoking the filling of a classic coconut pie. Toasted coconut flakes and whipped cream add flavor and flair, while a graham cracker–rimmed glass brings a buttery crunch reminiscent of pie crust. Each sip is smooth, silky, and satisfyingly decadent—a tropical treat in a glass.
Equipment and Glassware
To craft this dessert martini, gather a few essential tools for a smooth and elegant presentation. A cocktail shaker is key for blending and chilling the creamy ingredients to a silky consistency. Use a jigger for precise measurements and a strainer to ensure a perfectly smooth pour. A shallow dish is handy for preparing the graham cracker rim—dip the glass in simple syrup or cream first, then press into crushed graham crackers. Serve in a martini or coupe glass for classic appeal. A spoon or piping tip is helpful for garnishing with whipped cream, and toasted coconut flakes complete the look.
Ingredients
- 1 oz vanilla vodka
- 1 oz coconut rum
- 1 oz coconut cream
- 1 oz heavy cream or milk
- 0.5 oz simple syrup (optional, to taste)
- Whipped cream (for garnish)
- Toasted coconut flakes (for garnish)
- Crushed graham crackers (for rimming)
Instructions
- Rim the Glass: Lightly moisten the rim of a martini glass with coconut cream or simple syrup. Dip into crushed graham crackers and set aside.
- Shake: In a shaker filled with ice, combine vanilla vodka, coconut rum, coconut cream, heavy cream or milk, and simple syrup (if using). Shake until well chilled and smooth.
- Strain: Strain into the prepared glass.
- Garnish: Top with whipped cream and sprinkle with toasted coconut flakes.
Pro Tips
- Use canned coconut cream (not coconut milk) for the richest texture and most authentic flavor.
- Shake the cocktail well to fully emulsify the creams and achieve a light, frothy finish.
- For best presentation, toast the coconut flakes in a dry pan until golden—they’ll add warm flavor and texture.
- Chill your martini glass in the freezer beforehand to keep the drink cold longer.
- Graham cracker crumbs stick best with a sweet, sticky base—simple syrup or honey works great.
- Want to dial up the pie vibes? Add a tiny drop of almond extract or a dash of cinnamon to the mix.
When to Serve
The Coconut Pie Martini is perfect for after-dinner indulgence, dessert-themed cocktail hours, or cozy holiday gatherings. Serve it as a sweet finale to a tropical-themed dinner or at a cocktail party where unique, decadent drinks are the highlight. It’s especially fitting for occasions like Thanksgiving, Easter, or birthdays when a dessert drink can stand in for (or accompany) an actual slice of pie. With its creamy body and comforting flavor, it’s also a great winter warmer—rich, festive, and satisfying without being too heavy. Anytime you want to impress with a dessert in a glass, this martini delivers.
Which Liquor Brands to Choose
For the best Coconut Pie Martini, use quality ingredients that highlight the cocktail’s dessert-like charm. Absolut Vanilla or Stoli Vanil are smooth vanilla vodkas that blend beautifully with cream-based cocktails. For coconut rum, Malibu is the go-to for sweetness, while Parrot Bay or RumHaven add a more natural coconut taste. Use real coconut cream like Coco Lopez for rich texture and authentic flavor. A splash of homemade simple syrup lets you control sweetness, but agave syrup or honey can be used as alternatives. Garnish with fresh whipped cream and toasted flakes for maximum presentation and indulgence.
Similar Cocktails
- Cottontail Martini
- Caramel Latte Martini
- Tommy Bahama Coconut Cloud Martini
- Coconut Spritz
- Coconut Martini
Equipment
- Small plates for rimming
Ingredients
- 1 oz vanilla vodka
- 1 oz coconut rum
- 1 oz coconut cream
- 1 oz heavy cream or milk
- 0.5 oz simple syrup optional, to taste
- Whipped cream for garnish
- Toasted coconut flakes for garnish
- Crushed graham crackers for rimming
Instructions
- Rim the Glass: Lightly moisten the rim of a martini glass with coconut cream or simple syrup. Dip into crushed graham crackers and set aside.
- Shake: In a shaker filled with ice, combine vanilla vodka, coconut rum, coconut cream, heavy cream or milk, and simple syrup (if using). Shake until well chilled and smooth.
- Strain: Strain into the prepared glass.
- Garnish: Top with whipped cream and sprinkle with toasted coconut flakes.
Notes
Pro Tips
- Use full-fat coconut cream for a rich, velvety texture.
- Toast your coconut flakes in a dry pan for added aroma and crunch.
- Chill your glass in the freezer for 5–10 minutes before serving for a frostier finish.
