Coconut Carajillo Cocktail Recipe

There’s something about a simple twist that can totally transform a classic drink. The carajillo, usually just espresso and liqueur, turns tropical when I pour in some creamy coconut.

A Coconut Carajillo brings together bold coffee and a light, nutty sweetness. It’s one of those drinks that feels familiar but still surprises you.

The first time I tried it, I honestly didn’t expect the flavors to balance so well. Espresso keeps things rich and grounded, and coconut softens the edges while adding a gentle aroma.

It’s easy to make. Plus, it looks pretty great in the glass.

I’ll usually serve it after dinner or just as a weekend treat.

If you like coffee cocktails but want a little change, this version is different enough to stay interesting. Here’s how I make it, what I use, and what you can expect when you try your first sip.

Coconut Carajillo Cocktail Recipe

I mix up this drink when I’m craving a smooth blend of coffee and coconut. Espresso, Licor 43, and coconut liqueur come together with a bit of rum for warmth.

You get a creamy, lightly spiced cocktail that’s balanced and honestly easy to enjoy.

Equipment

• Espresso machine or cold brew maker for the coffee base
• Cocktail shaker with a tight lid to mix and chill everything
• Jigger for measuring
• Bar spoon for stirring
• Strainer to keep the ice out
• Rocks glass or small tumbler for serving
• Ice cubes for shaking and serving

I always go for a shaker with a built-in strainer—it just makes things simpler. Chilling the glass keeps the drink cold longer, which I appreciate.

Ingredients

• 1 shot (1 oz) espresso or cold brew concentrate
• 1 oz Licor 43 (Spanish liqueur with vanilla and citrus)
• 1 oz coconut liqueur
• ½ oz light rum or dark rum if you want more depth
• ½ oz simple syrup (optional, for extra sweetness)
• Ice cubes
• Toasted coconut flakes or coffee beans for garnish

Licor 43’s vanilla really plays well with coconut. I like how rum adds body without taking over.

Cold brew works when I don’t feel like making espresso.

Instructions

• Brew a fresh shot of espresso or get your cold brew ready.
• Fill your shaker halfway with ice.
• Add espresso, Licor 43, coconut liqueur, rum, and simple syrup.
• Shake hard for about 10–15 seconds, until the shaker gets frosty.
• Strain into a chilled rocks glass over fresh ice.
• Top with toasted coconut flakes or a few coffee beans.

When I shake it really well, the espresso makes a light foam. That foam on top adds a nice texture and a little aroma when you take a sip.

Notes

I’ll skip the syrup if Licor 43 feels sweet enough. Using dark rum gives it more caramel notes.

Sometimes I swap in coconut water for the liqueur if I want something lighter. Or I’ll pour in a splash of coconut milk for extra creaminess.

Serving it right after shaking keeps everything bright and the coffee aroma strong.

Tasting Notes

The first sip hits smooth and rich—kind of surprising, honestly. That espresso gives off a deep roasted flavor, almost like a classic coffee cocktail, but then the coconut cream swoops in and softens everything with its gentle sweetness.

It doesn’t go overboard; I don’t find it too bitter or sugary. Swirling the glass, I catch this light aroma of toasted coconut mixing with the warm scent of coffee.

It instantly reminds me of an after-dinner drink—something you’d want when you’re winding down, maybe at the end of a long day. The texture really stands out.

It’s creamy, not heavy, and leaves this silky finish that just lingers on my tongue. I pick up a little vanilla and caramel in there, and honestly, that hint hangs around after each sip.

If I compare it to an espresso martini, this one feels way more relaxed and tropical. The coconut brings in a mellow vibe, softening the espresso’s usual sharpness.

It’s the kind of drink that’s easy to sip, perfect with desserts or just during a quiet conversation.