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guava coconut daiquiri

Guava Coconut Daiquiri

  • Prep Time: 12 hours
  • Cook Time: 3 minutes
  • Total Time: 12 hours 3 minutes
  • Yield: 1 1x



glass: coupe

tools: shaker, jigger, muddler or spoon, hawthorn strainer, fine mesh strainer, atomizer (optional)

  • 1 1/2 oz coconut fat washed white rum, I used Probitas
  • 1 oz lime juice
  • 1/2 oz simple syrup
  • 1 guava, about heaping 1bsp
  • spritz of green Chanteuse
  • garnish: lime wheel


  1. Scoop guava into a shaker. Muddle well.
  2. Add the rest of the ingredients into the shaker and shake.
  3. Double strain with a Hawthorne strainer and fine mesh strainer into a coupe.
  4. Spritz with Green Chartreuse with atomizer * . Garnish with lime wheel.


  • 1 cup white rum, I used Probitas
  • 1/8 cup coconut oil

Add liquid coconut oil* to a mason jar with rum. Stir and let infuse for 12 hours at room temperature. Add to the freezer to let the coconut oil layer separate. After 3 hours or when the coconut oil layer is solid, poke a hole through the coconut oil. Using a fine mesh stained, pour rum out of the jar through the hole. Store in the fridge for up to a 3-4 weeks.


If you do not have an atomizer, add a bit of the Green Chartreuse the glass and swirl around and dump before pouring in the cocktail, also called “washing ” the glass.

If you are unable to find fresh guava fruit, use 1-2 tsp guava paste or jelly.

Heat coconut oil to make liquid if solid.