coconut shot

    Texas Pete® Coconut Ting-elada


    • 12 – 12 oz. bottles Ginger beer, ice cold
    • 7 cups Native Forest® Organic Coconut Milk, ice cold
    • 7 cups Rum
    • 2-3 drops per shot glass Texas Pete® Hotter Hot Sauce


    1.   Place the bottles of ginger beer in the cooler or under ice to chill ahead of time.

    2.   Combine the coconut milk with the rum and place the mixture in the refrigerator to chill.

    3.  To assemble, pour 1 ounce of the ice cold ginger beer into each shot glass followed by 1 ounce of the coconut and rum mixture into each shot glass.

    4.   Garnish with 2-3 drops of Texas Pete® Hotter Hot Sauce and serve immediately.

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