Spring colours and festivities abound at Coco Palm! We are thrilled to welcome new and returning guests from around the globe during the season of new beginnings. Our newly launched Creole Menu offers more beloved island flavours. We invite guests and locals to indulge at Ti Bananne and experience our ode to Lucian heritage. As a family-run resort, we embrace this vibrant season with gratitude and excitement for all that lies ahead.
Both old and new friends celebrated with us at Coco Palm for a delightful Easter Sunday Buffet Lunch featuring flavourful favourites, island-inspired dishes and the perfect setting to celebrate Easter Sunday. The event featured live music, face painting, a bouncy castle, and of course, the Easter egg hunt. Our adult guests competed in an Easter egg toss and delicious seasonal cocktails. Both young and young at heart all enjoyed with some dancing off their luncheon!
Looking ahead, contracts for our tour operators with rates available for 2027–2028 will be issued from the end of Q1 2026. By 2028, we aim to transition to virtual connectivity with our partners, offering live access to rates, offers, and inventory – a leap forward in efficiency and collaboration. Let’s connect and ensure timely delivery together moving forward with new names for our renovated and enhanced Patio Pool Rooms which include the Sundeck Serenity Suites, Sundeck Splash Suites and Sundeck Swim Up Suites.
Our Sales & Marketing & PR team will be attending events in the UK with SLTA participating in shows in London, Reading, Chelmsford and Brighton later this month. We also plan to attend May events in the UK and US cities including Atlanta, Charlotte, Long Island, Mount Laurel and Key Biscayne. Any trade partners in any of these cities do contact us and hope to see you there!
Our new Creole menu is an ode to our island’s rich cultural and culinary heritage, crafted with heart and inspired by tradition. Each dish celebrates local ingredients, vibrant spices, and time-honored techniques that invite our guests to explore the true essence of Saint Lucian cuisine. From lamb and octopus fricassée to Piton barbecue glazed chicken, every plate tells a story. Fresh flavors shine through in our papaya escovitch salad and West Indian curry goat, while our desserts – like warm cassava pone with mango sorbet and coconut pineapple upside-down cake with rum and raisin ice cream – offer a sweet finish rooted in island tradition.
Plan your April spring and summer escape! Rooms are filling fast for the rest of April, so book early to secure accommodations as the wicked winter continues to bite.
Don’t forget, we’re open in September which has some of the lowest airfares to travel – call or email us today to reserve your stay.
Telephone: 1 (758) 456-2800
Email: reservations@coco-resorts.boutique
We’re deeply grateful for the opportunity to grow in ways that remain true to Coco Palm’s spirit. These updates reflect our ongoing commitment to delivering the highest quality of individualized service.
With heartfelt gratitude,
Simone Skinner
