Recipe for cooking coco loco

Recipes from Mexico :: Mexican Beverages

1 large fresh coconut*
1 1/2 oz. light tequila
1 ounce light rum
1 ounce dark Jamaican rum
1/2 ounce Kahlúa
3 1/2 oz. coconut water
3 1/2 oz. pineapple juice
6 oz. crushed ice
151-proof rum
1 pineapple slice (for garnish)
1 maraschino cherry (for garnish)
2 lime wedges (for garnish)

With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water (yes, this is correct — it is not coconut milk). Cut off the top of the coconut as you would cut off the top of a pumpkin for carving. In a blender put tequila, light rum, dark rum, Kahlúa, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell. Pour a small float of 151-proof rum over the top of the drink. Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.

Serves 2 persons.

* If you prefer, you can serve this in a large compote-type glass which has been chilled before serving.