- 1/2 Cup espresso
- 1/4 Cup coconut milk
- 5 Teaspoons coconut liqueur
- 4 Teaspoons rum made from sugar cane
- 1 Teaspoon light brown sugar
- 5 ice cubes
- 1 hollowed out coconut for serving
Pour the espresso into a bowl, add the light brown sugar and mix well to let it dissolve.
Allow to cool.
Pour into a shaker and add the coconut milk, coconut liqueur, rum, and crushed ice cubes.
Shake well for around 20 seconds.
Serve in the coconut and enjoy!