This Strawberry Coconut Cooler is the cocktail you’ll be sipping all summer long.
It blends fresh strawberries, two kinds of rum, coconut cream, and lime juice for a fruity, tropical drink that’s both creamy and refreshing.
Serve it over crushed ice and let the beachy vibes take over—no vacation required.
Why You’ll Love This Recipe
Tropical flavors – coconut, lime, and strawberries bring summer to your glass.
Quick to make – just shake and serve, no blending required.
Perfect for parties – looks elegant, tastes amazing.
Balanced and smooth – creamy, citrusy, and not overly sweet.
Customizable – easy to make into a mocktail or frozen version.
What You’ll Need (Ingredient Highlights)
Fresh Strawberries – muddled for natural sweetness and vibrant color.
Coconut Rum & Light Rum – a smooth combo that’s sweet and punchy.
Cream of Coconut – adds richness and a creamy mouthfeel.
Coconut Water – keeps it light and hydrating.
Fresh Lime Juice – adds brightness and balances sweetness.
Pro Tips Before You Start
Use crushed ice – for the best texture and chill.
Muddle strawberries well – extract maximum juice and flavor.
Chill ingredients first – helps the drink stay cold longer.
Shake briefly – 5 seconds is enough to blend and chill.
Double strain – to keep the drink smooth and seed-free.
How to Make a Strawberry Coconut Cooler
Step 1: Prep the Glasses
Fill two serving glasses with crushed ice.
Stemless margarita glasses, double rocks glasses, or highball glasses all work great.
Step 2: Muddle the Strawberries
Add chopped strawberries to a cocktail shaker and muddle until juicy and pulpy.
Step 3: Add the Liquids
Pour in the coconut water, coconut rum, light rum, cream of coconut, and lime juice.
Step 4: Shake It Up
Add 5–6 ice cubes to the shaker.
Shake vigorously for about 5 seconds, or until the shaker is cold to the touch.
Step 5: Strain and Serve
Double strain into the prepared glasses over crushed ice.
Garnish with a strawberry slice or lime wheel if desired.
What to Serve It With
Grilled shrimp or fish tacos
Fresh fruit platters
Coconut shrimp
Cheese boards with tropical fruit
Poolside snacks and chips with salsa
Variations & Substitutions
Make it a mocktail – use coconut water + pineapple juice instead of rum.
Turn it into a slushy – blend everything with ice for a frozen version.
More citrus – add orange juice or zest for extra brightness.
Less creamy – reduce the cream of coconut for a lighter texture.
Add herbs – muddle in fresh basil or mint for an herbal twist.
Storage & Leftovers
Best served fresh – the ice will melt quickly, so enjoy right away.
Prep tip – you can pre-mix the liquid ingredients and keep chilled.
Just shake with ice and strain before serving.
Avoid storing with ice – it dilutes the drink.
FAQs
Can I use frozen strawberries?
Yes, thaw them first for easier muddling and flavor extraction.
Can I use sweetened coconut milk instead of cream of coconut?
Not recommended – cream of coconut (like Coco Lopez or Coco Real) is thicker and sweeter, perfect for cocktails.
What if I don’t have a shaker?
Use a mason jar with a tight lid. Just strain before serving.
How strong is this drink?
It’s moderate—both rums give a nice kick but it’s balanced by the fruit and coconut.
Can I batch this for a party?
Absolutely! Multiply ingredients and muddle strawberries in a pitcher, then chill and shake individual servings.
Final Thoughts
If you’re dreaming of sandy beaches, sunshine, and a drink in hand, this Strawberry Coconut Cooler is your shortcut to paradise.
With its tropical flavors, creamy finish, and refreshing vibe, it’s the ultimate summer cocktail.
Simple to make and even easier to enjoy—cheers!
