We have a stash of coconuts from our harvest, and we drained a few for fresh coconut water and shavings to use in a cocktail.
I made the cocktail with a finger or two of white rum, a splash of coconut water and a sprinkling of freshly grated coconut, with lots of ice. The subtle sweetness and natural oil of the coconut make for an eminently sippable drink.
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Published by Aileen Torres-Bennett
Aileen Torres-Bennett is a writer with a master of science degree in journalism from Columbia University in New York City. She has written for AP, Reuters and Travel + Leisure. Aileen is also an artist. All content on her site was created by Aileen Torres-Bennett, unless otherwise specified. References to material on the site should credit Aileen Torres-Bennett and link to the site.
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