Malibu Coconut Cream Martini Cocktail Recipe

I love mixing up cocktails that feel smooth, simple, and just a bit special. A Malibu Coconut Cream Martini does exactly that. I’ll show you how to combine Malibu rum with creamy flavors so you get a cocktail that’s easy to make and honestly, a joy to sip.

Whenever I serve this drink, it feels like a mini escape. The coconut and cream bring a tropical vibe, balancing sweetness with a light, refreshing finish.

You’ll see it comes together fast with just a few ingredients and some basic bar tools. After that, I’ll talk about the flavors in each sip so you know what makes this cocktail pop.

Malibu Coconut Cream Martini Cocktail Recipe

I like keeping this drink smooth and creamy, with a nice balance of sweet coconut and tropical fruit flavors. It’s got that special-occasion feel, but you can absolutely whip it up at home with a few tools, the right ingredients, and some easy steps.

Equipment

• Cocktail shaker – I always grab one with a tight seal so I don’t end up with a mess.
• Jigger – Makes it easy to measure out the vodka and Malibu coconut rum.
• Strainer – Either the one built into my shaker or a separate Hawthorne strainer does the trick.
• Martini glass – I pop mine in the freezer for a bit before pouring.
• Mason jar – If my shaker’s missing, a jar with a lid works in a pinch.
• Bar spoon – Handy for mixing or layering, depending on my mood.
• Small plate – I use this for toasted coconut or sugar if I want to rim the glass.

Honestly, the right glassware makes a difference. A chilled martini glass keeps the cocktail cold and just looks more polished.

Ingredients

• 2 oz Malibu coconut rum
• 1 oz vanilla vodka (I usually go for Ketel One or Stolichnaya—they’re smooth)
• 1 oz cream of coconut or coconut cream
• 1 oz fresh pineapple juice
• 0.5 oz lime juice
• 0.5 oz simple syrup (totally optional if you want it sweeter)
• Ice cubes
• Toasted coconut (for garnish)
• Pineapple wedge or slice (for garnish)

Fresh pineapple juice just tastes brighter than bottled, so I always reach for that if I can. The cream of coconut gives the martini that silky texture, and the combo of rum and vodka brings it all together.

Instructions

• Fill your cocktail shaker with ice.
• Pour in Malibu coconut rum, vanilla vodka, cream of coconut, pineapple juice, lime juice, and simple syrup if you want it.
• Put the lid on and shake it hard for about 15 seconds, until the shaker feels frosty.
• Strain everything into a chilled martini glass.
• Rim the glass with toasted coconut if you’re feeling fancy.
• Add a pineapple wedge or slice for garnish.

I like to shake longer than I think I need to—it makes the drink extra cold and smooth. The garnish is simple but brings that tropical look.

Notes

Sometimes I swap in plain premium vodka if I want the drink a little less sweet. White rum works too if I’m out of Malibu, though the flavor shifts a bit.

If I’m after something lighter, I use coconut milk instead of cream of coconut. It’s not as rich, but still really good.

For a fun twist, I rim the martini glass with sugar and toasted coconut. It adds a bit of texture and looks impressive when friends come over.

Tasting Notes

When I take that first sip, the smooth blend of coconut and cream hits me right away. The flavor’s light and sweet, kind of like a tropical drink I’d probably crave on a warm day.

Malibu rum brings a gentle coconut aroma that hangs around, but it doesn’t smack you in the face. I really appreciate how the cream softens things up, so the drink tastes rich without getting heavy.

There’s this faint vanilla-like note, too, which helps balance out the sweetness. The cocktail feels silky on my tongue.

The chilled glass keeps everything extra refreshing, honestly.

For me, the aftertaste is the best part. That mild coconut flavor just lingers, and it makes me want another sip—though it never crosses into being too sugary.

This balance makes it easy to take your time and just enjoy.