Coconut Key Lime Pie Coolers! The combination of tart lime juice and creamy coconut milk will make you reach for another sip of this tasty drink and remind you of sweet and smooth key lime pie with an extra tropical twist. Rim the glass with crushed graham crackers to drive the flavor home!
I busted out the ice cream maker yesterday, so you know what that means: It's hot. {Not that I only make and/or eat ice cream when it's hot, but you catch my drift.}
While most of you are talking about the sweet sights and sounds of spring -- baby bunnies, springtime breezes, flowers in bloom -- my child refused to go down a plastic slide at the playground last week because it was too hot. It's a short window of weather perfection we've got around here {unless you enjoy the feeling of sweat trickling into crevices you didn't know you had}, but it's one we Floridians will take, I suppose.
I really wanted to make something super cute and springy {like these} to start getting in the mood for Easter celebrations, but as usual, time snuck away from me and here we are with nary an egg-shaped truffle to show for it. Regardless, I made you something that I think you'll enjoy: Coconut Key Lime Pie Coolers.
Years ago, I'm not sure how exactly the tradition started, but my husband's great uncle started bringing his famous "Goombay Smash" to Easter brunch. It is a potent mixture of approximately 92853 different types of rum {I may be exaggerating} and a splash of fruit juice that will easily set you cross eyed. But it's delicious and fruity and exactly what you want to sip in the hot Florida sun whether or not you're celebrating a sobering religious holiday.
Anyway, while I love this tradition quite a bit, I don't recommend that you start it with your own family, especially if you're planning on keeping an eye on throngs of young children hunting for Easter eggs or plan on using an extra sharp carving knife for the ham. I mean... sip at your own risk, but don't say I didn't warn you.
Here, I have a good alternative for Uncle John's libation in this refreshing cooler. Tart lime juice, coconut milk, simple syrup and sparkling water create a perfectly lip-puckering cocktail that everyone can enjoy. The coconut milk lends a richness that gives this drink the smooth, creamy taste of Key Lime Pie; rimming the glass with crushed graham crackers really takes the pie flavor to the next level.
Though I created this as a mocktail, I think a shot of coconut rum, dark rum {or both!} would make an amazing addition to the mix. What can I say... it's hard to stray from tradition! 😉
Does your family have a food or drink that they always serve at Easter or any other holiday?
Try these coolers this year and they might just become a staple at your celebrations!
Coconut Key Lime Pie Coolers
Ingredients
- ¼ cup water
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- A 1-inch strip of lime peel
- ½ cup fresh squeezed lime juice*
- 2-3 tablespoons canned coconut milk**
- 1 cup sparkling water***
For Rims
- Honey
- Crushed graham crackers
Instructions
- In a small saucepan, bring the water, granulated sugar and brown sugar to a simmer over medium-high heat. Boil for about a minute until the sugars are completely dissolved. Add the strip of lime peel and set aside to cool for about 10 minutes. Discard the lime peel after 10 minutes.
- Meanwhile, rim the drink glasses. Dip your finger into a small amount of honey and smooth it onto the rim of each glass. Place the graham cracker crumbs on a plate. Carefully dip each glass rim side down and press gently to adhere graham cracker crumbs to rims. Fill each glass with ice and set aside.
- Fill a cocktail shaker with ice. Add the fresh lime juice, coconut milk, and cooled sugar syrup. Secure the cocktail shaker top and shake vigorously for about 20-30 seconds.
- Strain into the glasses, dividing the mixture evenly between them. Top each with about ½ cup sparkling water and stir with a drink stirrer to combine.
Notes
**Canned coconut milk tends to have a layer settled on top. Shake the can before opening. If yourdrink has little coconut milk chunks, you can use a fine mesh strainer to strain them out when serving.
***Start with 1 cup sparkling water and add more if the mixture is too tart for your taste. You may also use regular still water if desired.
