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Dirty Coconut Coke

Dirty Coconut Coke

The Dirty Coconut Coke brings a tropical twist to a classic cola and rum combo. With rich coconut milk, a touch of lime, and creamy sweetness from cream of coconut, this layered drink offers bold flavor and eye-catching presentation, perfect for casual sipping with a little flair.

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Tasting Notes

The Dirty Coconut Coke blends creamy, citrus, and cola flavors into a smooth, layered drink with just a hint of sweetness. Coca-Cola provides the familiar caramel base, while white rum adds warmth without overpowering the mix. Cream of coconut gives the drink a sweet, tropical character, and lime juice sharpens the flavor with subtle acidity. Unsweetened coconut milk poured last creates a creamy gradient and smooth finish. The result is lightly fizzy with a balance of sweetness, tartness, and creaminess that settles into a soft, refreshing sip. The lime wedge garnish adds brightness to each drink.

Equipment and Glassware

To make a Dirty Coconut Coke, you’ll need a jigger for accurate measuring, a bar spoon for stirring, and a highball glass for serving. A small citrus squeezer will help with fresh lime juice, while a paring knife makes quick work of preparing a lime wedge. Use a spoon to help slowly layer in the coconut milk, creating the signature gradient effect. Pre-chilling your glass and ingredients helps preserve carbonation and keeps the texture consistent. No shaker or strainer is needed for this build-style cocktail, making it a convenient option with minimal tools.

See also  Tropical Heatwave

Ingredients

  • 8 oz Coca-Cola
  • 2 oz white rum
  • 2 oz unsweetened coconut milk
  • 0.5 oz cream of coconut
  • 0.25 oz lime juice
  • Garnish: Lime wedge

Instructions

  • In a highball glass, combine Coca-Cola, white rum, cream of coconut, and lime juice.
  • Fill the glass with ice.
  • Stir gently to mix.
  • Slowly pour in the coconut milk over the back of a spoon to create a layered, cloudy effect.
  • Garnish with a lime wedge.

Pro Tips

  • Use chilled Coca-Cola to preserve fizz and reduce ice melt
  • Pour coconut milk slowly for a better gradient layer
  • Stir gently to blend without losing carbonation
  • Use fresh lime juice for a cleaner flavor
  • Full-fat coconut milk works best for texture and color contrast
  • Choose clear ice to showcase the layered look
  • Add the coconut milk last, pouring over the back of a spoon
  • Garnish just before serving to keep lime wedge fresh

When to Serve

The Dirty Coconut Coke works well for casual gatherings, late afternoon drinks, or relaxed evenings when you want something familiar but with a twist. The combination of cola and coconut makes it approachable yet different enough to stand out. It’s especially refreshing in warmer months, but the flavors carry easily into fall and winter too. This cocktail pairs well with salty snacks, grilled meats, or tropical-inspired dishes. Its minimal prep and striking appearance make it a great option when entertaining friends or looking to upgrade a standard rum and Coke without adding complexity.

Which Liquor Brands to Choose

White Rum

  • Bacardí Superior
  • Don Q Cristal
  • Cruzan Light Rum
  • Plantation 3 Stars

Similar Cocktails

Dirty Coconut Coke

Dirty Coconut Coke

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: cocktails with coke, coconut cocktails, cream of coconut, Cream of Coconut Cocktails, Lime Juice, rum cocktails, white rum, White Rum Cocktails
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • In a highball glass, combine Coca-Cola, white rum, cream of coconut, and lime juice.
  • Fill the glass with ice.
  • Stir gently to mix.
  • Slowly pour in the coconut milk over the back of a spoon to create a layered, cloudy effect.
  • Garnish with a lime wedge.

Notes

Pro Tips

  • Use chilled ingredients to reduce melting and keep the gradient distinct.
  • For a smoother finish, shake the coconut milk before pouring to eliminate separation.
  • Add a pinch of sea salt to the coconut milk for added depth.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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