How to Make a Coconut Espresso Martini

coconut espresso martini cocktail in coupe glass, espresso color, three coffee beans garnish

A coconut espresso martini balances rich coffee flavor with creamy, tropical coconut. Getting the combination just right hinges on ingredient choices—in particular, the coffee liqueur and the coconut component. When each note is dialed in, the result is an elevated, indulgent twist on the modern classic espresso martini.

Coconut and Espresso: Why They Work

Coconut's creamy, subtly sweet character lifts the intensity of espresso’s roasted bitterness. Blending these two produces a cocktail that’s smooth but never cloying. The right coconut element brings depth and rounds off any harsh coffee edges, making the drink approachable and memorable.

Choosing the Right Coconut Ingredient

Several coconut products can be used: coconut cream, coconut milk, or coconut liqueur. Each creates a different texture and level of sweetness.

Coconut cream (unsweetened): adds body and dense coconut flavor without extra sugar.
Coconut liqueur: boosts both coconut aroma and sweetness. Malibu is classic, but craft coconut liqueurs offer more depth.
Coconut milk: lighter, best for a less creamy style.

A blend of coconut cream and coconut liqueur gives both richness and lift, ensuring neither flavor dominates.

Coffee Liqueur and Espresso: Selecting for Balance

A coconut espresso martini doesn’t work without a robust coffee note. Use fresh espresso if you can—stale or pre-bottled coffee flattens the drink. For liqueur, Kahlúa brings a mild, velvety profile, while Mr Black or Caffè Borghetti dial up bitterness for a bolder martini.

Fresh 30–40 ml espresso: hot and vigorously extracted for the right crema.
Kahlúa: for a sweeter, rounder result.
Mr Black: for pronounced, roasty bitterness and less sugar.

ingredients coconut cream, coconut liqueur, coffee liqueur, espresso shot on bar

Coconut Espresso Martini Recipe

45 ml vodka (neutral, unflavored)
30 ml fresh espresso
30 ml coconut liqueur
15 ml coconut cream
15 ml coffee liqueur (Kahlúa or similar)
Optional: 5 ml simple syrup (if a sweeter drink is preferred)

Method: Building a Silky, Well-Balanced Drink

Add all ingredients to a shaker filled with plenty of cubed ice.
Shake vigorously for at least 15 seconds to aerate and chill the mix.
Fine strain into a chilled coupe or martini glass to remove ice shards and coconut cream solids.
Garnish with three coffee beans for aroma and tradition.

Tips for the Best Coconut Espresso Martini

Use cold, freshly extracted espresso—hot coffee can melt ice too fast and throw off dilution.
If using canned coconut cream, whisk or shake before measuring to evenly distribute fat and liquid.
Don’t oversweeten—taste before adding simple syrup. Some coconut liqueurs are quite sweet already.
Double strain for the smoothest mouthfeel, especially with cream in the mix.

coconut espresso martini with coffee beans garnish on wood bar

Dialing In Variations

Swap coconut liqueur for 15 ml coconut syrup plus 15 ml more vodka for a cleaner coconut note with less sweetness.
For extra richness, add 10 ml heavy cream with the coconut cream.
Try spiced rum instead of vodka to introduce warming spice notes that pair with both coconut and coffee.