Raspberry Colada Cocktail
Raspberry puree with coconut milk, fresh pineapple and lime juice combine to make this delicious cocktail.
.....frozen can be substituted
.....dark rum can also be used
fresh lime juice
Coco Lopez Cream of Coconut
Canned Coconut Milk
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.
This drink can easily be made non-alcoholic. Simply substitute the rum for another liquid, such as pineapple, guava or passion fruit juice. Enjoy!