|Kahlua||1 Cup (16 tbs)|
|Dark rum||1 Cup (16 tbs)|
|Coconut water||4 Ounce|
|Egg white||1⁄2 Ounce|
|Chinese 5 spice||1⁄2 Tablespoon|
|Soda||1 Teaspoon (Splash Of Soda)|
|Sugar cane stick||1|
Remove top of a young coconut by making 4-8 clean cuts with a cleaver. Transfer fresh coconut water into a clean container. Combine Kahlúa, rum, egg whites and coconut water in a small shaker. Dry shake for 20-30 seconds until mixture is well incorporated.
Ice a pint glass to the top and transfer shaken mixture over ice. Cover pint glass with large metal shaker and shake vigorously for 15 seconds. Add a splash of soda to shaken mixture and strain back into the young coconut.
Garnish the cocktail with a stick of sugar cane that has had one end dipped in Chinese 5 Spice. Garnish additionally with a straw and small spoon for eating the flesh of the young coconut.