Raspberry Colada Cocktail
Raspberry puree with coconut milk, fresh pineapple and lime juice combine to make this delicious cocktail.
Servings: 1
Ingredients
- 1/4 cup frozen raspberries
- 2 oz water
- 1/4 cup fresh pineapple .....frozen can be substituted
- 2 oz white rum .....dark rum can also be used
- 1 oz fresh lime juice
- 1 oz Coco Lopez Cream of Coconut
- 2 oz Canned Coconut Milk
- 1.5 cups ice
Instructions
- In a blender, combine the frozen raspberries and water. Puree until smooth. Pour into a separate bowl and set aside.
- Give the blender a rinse to remove any remaining raspberry puree. Add the pineapple, rum, lime juice, Coco Lopez, coconut milk and ice to the blender and puree until smooth and slushy.
- Using a pastry or silicone brush, paint two opposing sides of the serving glass with the raspberry puree.
- Pour the coconut/pineapple puree into the painted glass.
- Garnish with raspberries, pineapple wedge, or pineapple leaf and serve immediately.
Notes
This drink can easily be made non-alcoholic. Simply substitute the rum for another liquid, such as pineapple, guava or passion fruit juice. Enjoy!
Nutrition
Calories: 250kcal
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