Post dinner, the can of coconut cream in our cabinet was calling my name. The only question was which drink to make, since there are ten million different drinks that utilize coconut cream. Or at least there are in Intoxica!

After much consideration and debate (and the executive decision not to run out and buy creme de banana at 9:30 on a Monday night to make the other drink I really wanted), the Coconut Kallaloo won—and into the tiki mugs it went.

2 1/2 oz amber Virgin Islands rum
1 oz lime juice
1 oz coconut cream

Blend with one cup ice and serve in a coconut shell or mug.

On second thought, this drink is over half rum. As dessert, perhaps not the very best idea, especially if you were drinking before dinner. And with dinner.

Blending the coconut cream gives it a delicious creamy texture. The sweet richness of the coconut combined with the rum makes this an enjoyable way to end a meal, though I don’t think I could get through more than one. Even my sugar tolerance has its limits.