It would be offensive if you didn't enjoy this Thai Coconut cocktail.

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The coconut is not off in this creamy and tasty drink found in the book Bar Chef by Christiaan Rollich (https://amzn.to/3G64bbv). The White Elephant combines rhum, lime and a thai coconut syrup. The recipe in the book calls for a Rhum Agricole, but I opted for the Rhum Barbancourt Haitian Proof which less grassy than most Rhum Agricole with an extra punch since it comes in at 55% ABV. Any sugar cane juice-based rhums should work well in this.

recipes at the bottom of the description

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📖 Episode Chapters 📖
00:00 สวัสดีค่ะ
00:53 Making the Thai Coconut Syrup
02:34 Making the White Elephant
03:52 Drinking the White Elephant
06:07 สวัสดี

📝 Recipe(s) 📝
White Elephant
1 ½ oz Thai coconut syrup (45 ml)
1 oz fresh lime juice (30 ml)
2 oz Rhum Agricole or another sugar cane juice based rum (60 ml)

Thai Coconut Syrup
I did slightly modify this from the book to use a full can of coconut milk
1 can Coconut Milk (400 mL)
382 grams granulated sugar (a little less than 2 cups)
60 grams chopped ginger (about 2 oz)
2 tbsp chopped cilantro
1 thai chili or chili de arbol