The History
Published by Jeff Berry in Beachbum Berry’s Grog Log (1998). Berry built the Coconaut as a batch drink, not a single serve—three ingredients, blender to the top with ice, four ceramic coconut mugs on the bar. Loved by bartenders for delivering maximum tropical impact with minimum ingredient list. The flaming Re-Entry variant (see below) is a Berry-attested flourish that turns the drink into tableside theater.
Ingredients
- 8 oz cream of coconut (Coco López)
- 2 oz fresh lime juice
- 7 oz dark Jamaican rum (Coruba ideal; Myer’s, Appleton VX or Extra, or Pusser’s also work)
- Ice cubes (enough to fill the blender)
Serves 2–4. Berry built the Coconaut as a batch drink. The proportions above are the canonical Grog Log spec; scale down to single-serve only if you must.
Directions
Combine all ingredients in a blender.
Fill the blender to the top with ice cubes.
Blend until slushy, frothy, and smooth.
Pour into ceramic coconut-shell mugs.
Variant — Coconaut Re-Entry
Float a spent lime half-shell dome-up on the drink. Place a small piece of toasted white bread inside the shell, soak it with 151-proof rum (Lemon Hart 151 demerara is standard), and ignite with a long-stem match from a safe distance. The toasted bread holds the flame far longer than rum alone—the shell becomes a tableside lantern for thirty to sixty seconds before you blow it out and drink.
See the Fire in Drinks guide for the full technique and the safety frame.