The Irish Encounter Cocktail With Pyrat Rum

  • PrepTime: 5 Mins
  • CookTime: 0 Mins
  • TotalTime: 5 Mins


  1. 1 cup ice
  2. 3 ounces coconut milk
  3. 1/3 banana (ripe)
  4. 1/2 ounce Irish cream liqueur (Baileys)
  5. 1 1/2 ounce rum (Pyrat XO Reserve Rum)
  6. Garnish: whipped cream
  7. Garnish: toasted coconut flakes


  1. Gather the ingredients.
  2. In a blender, add the ice, coconut milk, banana, Irish cream, and rum.
  3. Blend for 15 to 20 seconds, or until smooth.
  4. Pour into a tall glass or large margarita glass.
  5. Garnish with whipped cream and toasted coconut.
  6. Serve and enjoy!


  1. Don't worry too much about adding just 1/3 of a banana or 1/2 ounce of Irish cream. Using a whole banana and a full shot (1 ounce to 1 1/2 ounces) of Baileys can only make the drink better.
  2. As written, the recipe creates about a 10-ounce drink, so you'll need a large glass. You can also split it into two glasses and share (or keep the excess for yourself in the freezer).
  3. The toasted coconut used for the garnish is easy to make. Spread coconut flakes onto a baking sheet and toast in a 350 F oven for about 15 minutes, or until golden brown. You do want to stir the flakes every few minutes so they don't burn. Let the flakes cool completely before using.
  4. There are two types of coconut milk and which you choose will depend on how thick you'd like the drink. Canned coconut milk is thick, rich, and creamy. It tends to separate in the can so you can either mix it back up or enjoy either the thick top or thin bottom layer (or a little of both). The other option is the coconut milk that's used as a dairy alternative (typically sold in cartons). This will produce a thinner cocktail that's a bit more of a slushy rather than a smoothie, though it will still be creamy.
  5. Cream of coconut is used often in piña coladas and is an excellent alternative to the milk.