No one knows exactly when coconuts arrived in the Caribbean region. The nuts float and so probably made the transit early on. The tourist image of a coconut palm–fringed beach has become the norm on many of the region’s islands. Coconut palm leaves make excellent roofing, coconut logs are sturdy enough to build houses, and the empty shells can be used for bowls and serving vessels. The liquid inside of a green coconut is coconut water. It is pure enough that during World War II, medics in the South Seas were told that in case of shortages, it could be used to replace blood plasma. This is another creamy drink, but one that adds the taste of chocolate instead of pineapple to the mix.
makes 1 drink
1 ounce white rum, such as Bacardi Light
1 ounce amber rum, such as Bacardi Gold
1 ounce condensed milk
1 ounce cream of coconut
1 tablespoon Hershey’s chocolate syrup
Ice cubes
Combine all of the ingredients in a cocktail shaker and stir with a bar spoon until well mixed. Pour into a tall glass and add ice. Serve immediately.