The Lemon Coco-Chata is a cocktail made with coconut milk, Limoncello, and RumChata. If you’re in the mood for something luscious and creamy, with a hint of bright lemony goodness, this cocktail is for you.
The Lemon Coco-Chata was inspired by my friend Tara. She makes an incredible coconut lemon cake for her family birthdays. I’ve had the pleasure of joining in for some of these celebrations and this is probably my second-favorite dessert of all time.
Because French Silk Pie always wins.
Tara’s lemon coconut cake is light and sweet, with just the right amount of lemon flavor. So when I was looking for a cocktail to make with coconut milk, I knew I wanted lemon to part of the flavor profile.
I searched online and found a recipe for a Pineapple Coconut RumChata cocktail.
RumChata? Well, I’d never tried it. But I like saying it. RumCHATA!
I’m actually not a big fan of rum. In my mind, they all taste like Malibu, which tastes like suntan lotion. But now I’ve got a cocktail blog and it’s time to broaden my horizons.
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Limoncello for the Win
So I picked up a bottle of RumChata, but I still had Tara’s lemon coconut cake on my mind. I could have used lemon juice in this recipe, but I was craving a little more sweetness. Limoncello to the rescue!
I LOVE Limoncello. The first time I tasted it, I was with a friend who had just brought it back from her trip to Italy. I immediately fell in love with it’s bright, sweet taste.
I usually drink Limoncello straight over ice. Or sometimes ice cream. And now it was time to use it to create a lemon coconut cake-inspired cocktail.
To make this Lemon Coco-Chata cocktail, gather your tools and ingredients: Limoncello, RumChata, coconut milk, cocktail shaker with ice, a rocks glass with crushed ice, fresh mint and a lemon slice for garnish.
First, let’s talk about the coconut milk. For this recipe, I used unsweetened coconut milk from a can. On my first attempt, it was a little clumpy. Be sure to stir it really well using a fork or a whisk.
When your coconut milk is smooth, measure two ounces into your cocktail shaker with a few ice cubes. Next, add two ounces of RumChata. Finally, add three ounces of Limoncello. Remember, I like it sweet. If you want to scale back on the sweetness, two ounces of Limoncello works just as well.
Shake it all up in the cocktail shaker and strain into a glass with crushed ice. Garnish with a lemon slice and some mint leaves, if desired.
Mint for a Kick
The first time I made this drink, I added a sprig of fresh mint to make it look pretty. But after a few sips, I got just a hint of that mint taste and decided I wanted more. So I simply ripped up a few leaves and put them in the cocktail shaker.
It turns out that ripping mint leaves releases bitter chlorophyll. And I had chunks of leaves in my drink. Clearly I am not a professional bartender.
On my third try, I muddled the mint gently in the bottom of the cocktail shaker. And that was perfection! This cocktail is smooth, creamy, luscious, and downright dreamy.
I hope you enjoy my lemon coconut cake-inspired cocktail.
- 3 oz. Limoncello
- 2 oz. RumChata
- 2 oz. Unsweetened coconut milk
- Fresh mint
- Lemon slice for garnish
- Gently muddle a few mint leaves in the bottom of your cocktail shaker.
- Add a few ice cubes.
- Add coconut milk, Limoncello, and RumChata.
- Shake, then strain into a glass with crushed ice.
- Please drink responsibly.
- If you use coconut milk from a can, be sure to stir or whisk it well to get rid of clumps.
- You can make this less sweet by using just 2 oz. of Limoncello.
- It's fine to omit the fresh mint if you don't have it on hand.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 507Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 12mgCarbohydrates: 43gFiber: 1gSugar: 42gProtein: 1g