Creamy Coconut Cream Egg White Cocktail
A silky, frothy cocktail combining fresh egg whites and full-fat coconut cream with white rum and lime juice for a tropical, indulgent drink that’s quick and easy to make.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Cocktail
- Cuisine: Tropical
Ingredients
Scale
- 2 large egg whites, room temperature (about 60 ml or 2 oz)
- 1 oz (30 ml) full-fat canned coconut cream
- 1.5 oz (45 ml) white rum
- 0.75 oz (22 ml) fresh lime juice
- 0.5 oz (15 ml) simple syrup
- 2 dashes Angostura bitters (optional)
- Ice cubes
Instructions
- Separate the egg whites from 2 large eggs, ensuring no yolk is included. Let them come to room temperature if refrigerated.
- If making simple syrup, combine equal parts sugar and water in a saucepan, heat until sugar dissolves, then cool.
- Juice fresh limes to obtain about 0.75 oz (22 ml) of juice and strain out seeds.
- Add egg whites, white rum, coconut cream, lime juice, simple syrup, and bitters (if using) to a cocktail shaker.
- Dry shake vigorously without ice for 15-20 seconds to build frothy egg white foam.
- Add ice cubes to the shaker and shake again for 20-30 seconds until the shaker is frosty and cold.
- Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass.
- Garnish with a thin lime wheel or toasted coconut flakes.
Notes
Use fresh, room temperature egg whites for best foam. Dry shake before adding ice to build froth. Avoid over-shaking with ice to prevent excessive foam bubbles. Pasteurized egg whites or aquafaba can be used as safer alternatives. Coconut cream is preferred over coconut milk for richer texture.
Nutrition
- Serving Size: 1 cocktail (about 4-
- Calories: 235
- Sugar: 7
- Sodium: 10
- Fat: 16.5
- Saturated Fat: 15
- Carbohydrates: 8
- Protein: 3.5
Keywords: coconut cream cocktail, egg white cocktail, creamy cocktail, tropical drink, white rum cocktail, easy cocktail recipe