Toasted Coconut Martini Recipe

Every once in a while, you should treat yourself to something new and sweet. We discovered this ✳️ Toasted Coconut Martini Recipe while on vacation, and after trying it once, it became one of our favorite cocktails.

This ✳️ coconut martini recipe has a little something for everyone, with shredded coconut, two different flavors of vodka, coconut rum, ice cream mix (Who doesn’t love ice cream?), and honey.

Scroll down to learn all the details on how to make it. If you would rather just go to the recipe, click the button below.

Looking for another great-tasting Martini? Click the image below!

Martini Roundup — **Get All Martini Recipes**

Put them all together, and you have one of the tastiest cocktails out there.

Before we get to this recipe, be sure to try our Salted Caramel Martini!

Frozen Martini Glasses

If you think that this doesn’t look like a normal martini glass, you are correct. Martini glasses are notorious for being the most precarious cocktail glass, but with stemless martini glasses, you can actually hold on to your drink without spilling it … imagine that.

Best of all, these glasses help keep your coconut martini cold because you freeze them prior to making your drink. A special gel encases the martini glasses, acting as an ice pack to keep your drink cooler for longer.

The glass won’t stay cold for that long, but trust me, your drink will be gone long before your glass gets warm.

If you would like a set of these, you can find them here:

Toasting the Coconut

This is probably the trickiest part of the otherwise very simple Toasted Coconut Martini recipe. I just sprinkle coconut evenly on a cookie sheet and place it under the broiler. If you have the setting available, use low. You’ll want to check on the coconut continuously, as it will go from raw to burnt in a blink of an eye.

Leave the oven door cracked so you can keep an eye on the process.

Once the coconut starts to turn brown, open the door, remove the pan, stir it around with a fork, then place it back in the oven. You will need to do this 5–6 times; otherwise, you will end up with black coconut — which will not taste very good.

Once you reach your desired level of golden brown, remove the coconut from the oven and let it cool.

The cooling process is essential.

Placing hot coconut on top of your martini has two undesirable effects:

First, placing hot coconut on the drink will heat up the mixture, counteracting the effect of the frozen martini glasses used in this recipe.

Second, hot coconut sinks. Yes, it sinks right to the bottom. But don’t worry, it won’t take long for it to cool — just a few minutes.

This Toasted Coconut Martini Recipe can actually be made in a variety of ways. It’s up to you to decide how far you want to go with the recipe.

For starters, placing the honey on the rim is not absolutely necessary. It adds to the appearance of the drink, and it makes every sip a little sweeter, but if you don’t have honey or just don’t want to rim the glass, just sprinkle a little extra toasted coconut on top of the drink.

Suppose you don’t have caramel sauce to drizzle, no worries. Just take this step out of the recipe. The martini will still be one of the sweetest and tastiest cocktails you’ve ever had.

Everyone has their own preference and taste when it comes to liquor brands.

If you aren’t sure what types of liquor you like, the ones included in the recipe are our favorites, so you might want to give those a try. But feel free to substitute any of these with your favorite brands and enjoy.