
A variation of the Bushwacker glamorized with sparkling sprinkle bits and pearl sugar dragées in tropical hues, this is a seafaring drink said to be invented on a Caribbean island founded by pirates. Ahoy!
This recipe is excerpted from my book Sprinkles Recipes and Ideas for Rainbowlicious Desserts.
Instructions
- Preheat oven to 325°F. Sprinkle coconut flakes onto an aluminum foil-lined baking sheet, and toast for 3 to 5 minutes, just until golden. Let cool.
- Combine 4 tablespoons of toasted coconut flakes, jimmies, crème de cacao, rums, and ice in a blender and process until thick and smooth.
- Place the remaining toasted coconut flakes in a shallow dish. Dip the rims of two parfait glasses in coconut milk and swirl them in the dish of toasted coconut to coat.
- Pour cocktails into toasted coconut-rimmed glasses and float a few pearl dragées on top. Serve with a clear straw and watch the pretty bits of sprinkles swirl and ascend up from the bottom of the glass as you sip and enjoy.
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