A lighter version of the classic, this cocktail uses coconut water ice cubes in lieu of all that thick coconut milk. Fresh juice from a raw, young coconut is, by far, the best-tasting, but barring that, use whatever you like. I prefer the Thai brands that have a toastier, macaroon flavor (they're usually marketed as "young coconut juice" and my favorite one is found in the freezer section of my neighborhood Asian grocery store).
- 12 ounces coconut water
- 2 ounces golden aged rum (not spiced) such as Pyrat XO Reserve
- 4 ounces pineapple juice
- 1 tablespoon coconut milk
Freeze the coconut water in an ice cube tray.
Place three coconut water ice cubes in a tumbler. Add rum and pineapple juice and stir gently. Carefully pour the coconut milk onto the top of the drink.