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Coconut anglaise (see below)
1 Tbs. toasted coconut flakes (see below)
1 oz. half-and-half
1 oz. Stoli Vanil Vodka
1 oz. Malibu Rum
3/4 oz. Frangelico Hazelnut Liqueur
3/4 oz. Godiva White Chocolate Liqueur
1 strawberry, for garnish


Dip martini glass rim in coconut anglaise, then coconut flakes. Add liquid ingredients into a cocktail shaker with ice. Shake until frothy. Strain into glass. Garnish with strawberry.

Coconut Anglaise


1 cup milk


1/4 cup shredded coconut


4 yolks


4 Tbs. Granulated sugar


1/2 tsp vanilla extract


Bring cream and coconut to a boil. Set aside and allow to steep for 30 minutes. Strain out and discard the coconut. Place cream back on the stove and bring to a boil.


Whisk the yolks and sugar together, pour a little of the hot liquid over the yolks and whisk to combine, pour this back into the saucepot and stir continuously with a wooden spoon until the mixture reaches 183F and coats the back of the spoon.


Immediately remove from heat, strain and place into a bowl over an ice-bath to stop the cooking

process.Add Vanilla. Chill. Refrigerate for up to 5 days, do not freeze.


Toasted coconut


1/2 cup coconut flakes



Preheat the oven to 350 F. Spread  coconut flakes on a cookie sheet or metal baking pan. Heat flakes for three to five minutes until light golden brown. Remove from the oven and allow to cool.

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