Without you, our esteemed guests, the year 2022 would not have been as prosperous as it was. October’s celebration of our 26th anniversary and Halloween was a truly monumental occasion. We appreciate everyone who joined us to celebrate. This year Halloween will be five days of events from October 23-28, 2023 (book early J).

 Let’s toast to a new year! We take this opportunity to express our gratitude to our team members and clients. We carry on developing our product and providing the top-notch service for which we are renowned. “We applaud you, our customers, for your continued support.” Welcome to 2023!

Regards,

William “Ferron” Vassell

General Manager

Cristel and Pranay Bose had their wedding here on October 15^th, 2022. This lovely couple decided that they had to get married at CocoLaPalm Hotel and it was a dream come true.We wish them a lifetime of love, laughter and happily ever after. Congratulations and may the love for each other radiate throughout your marriage life together.  

2023 Halloween Dates are October 23-28, 2023

(5 days of events)

Call to book your room today!

 Have you seen our past guest reviews on TripAdvisor? Get online and check them out. Following are a few of them-

Nicest staff who learns your name and likes…

January 15, 2023

Nicest staff who learns your name and likes by day 2. Special shout out to KiKi, Romeo, Martino, Dillon, Jayda and many others, thanks for making our stay special. Excellent beach location with shade and plenty of sun, calm waters! Three large sand/eagle rays swam by us while standing in the water. Great location and very safe to walk the beach for a bit of exercise, drinks, shopping or snacks. Beach vendors have delicious fruit juice, pineapple rums cakes and meat patties at good prices. Resort food was very good and across the street there are a few good spots for jerk chicken & grilled lobster! Definitely worth the trip from Montego Bay to Negril.

 Dec 22 trip-10th time to Negril

December 22, 2023

Absolutely loved Coco la Palm Resort! The food was amazing, the rooms very nice and clean, the grounds beautiful and kept up, and the beach large and beautiful. The best we loved was the staff. From the housekeeping, to the bar and restaurant, to the security staff, management, and front desk. Everyone was helpful and accommodating at all times. They always greeted guests with a smile. You don’t see that many places anymore. It made our trip one of the best we have been on. It was my 10th trip to Negril, and by far the best. And the Christmas decorations were the best in Negril! Thank you, Coco la Palm. We will be back!

A piece of paradise

November, 2022

“overall great, having a safe in the room was a real asset…a coffee machine was a definite bonus for the early risers.. going on the beach at 6:30 am with a mug of coffee was really serene…one can see the wonders of nature as you hear the waves lapping at the shore… words can not describe. the feeling.. everything IRIE..”

Ingredients:

0.25 oz   –  Amaretto

0.25 oz   –  Coconut Rum

1 oz  –  Kingston 62 Gold Rum

0.25 oz – Grenadine

Splash of Lime Juice

Splash of Ginger Ale

Method:

In a shaker can with ¼ cup of ice combine amaretto, coconut rum, Kingston 62 gold rum and lime juice. Shake together then in a beverage glass pour grenadine, add ice then pour mixture into glass. Top it off with ginger ale and garnish with a maraschino cherry and orange slice. Enjoy.

 Chillax & Enjoy!

Ingredients:

·     1 medium (1 1/2 pound) cooked lobster

·     2 tablespoons butter

·     1 Onion, finely chopped

·     2 cloves Garlic finely chopped

·     1 ⅜ cups fresh fish stock

·     ¼ cup white wine

·     ¼ cup heavy cream

·     ½ teaspoon mustard

·     2 tablespoons chopped fresh parsley

·     1 tablespoon fresh lemon juice

·     salt and freshly ground black pepper to taste

·     ¼ cup freshly grated Parmesan cheese

Method:

1. Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.

2. Melt butter in a large skillet over medium heat. Add Onion and Garlic; cook and stir until tender. Mix in fish stock, white wine, and cream. Bring to a boil and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.

3. Preheat oven’s broiler.

4. Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.

5. Broil in the preheated oven until just golden brown, 3 to 4 minutes. Serve immediately.

Now try to make your own

Cheers to another year! Wishing you all a positive new beginning in 2023. You’ve all been instrumental to our success over the past 12 months. Let’s make the next 12 even better!

 Coco Love; Irie Mon!!!