Yield: 2 Servings
|3 ounces||White rum|
|1½ ounce||Coconut cream; such as Coco Lopez|
|3 tablespoons||Crushed strawberries|
|3 tablespoons||Crushed pineapple|
|2 cups||Crushed ice|
|2||Whole strawberries; for garnish|
Combine all the ingredients except the garnish in a blender, and process at high speed until mixed, 1 minute. Pour into 2 tall glasses. Garnish with whole strawberries.
Makes 2 drinks
NOTES : This rosy-hued variation on the basic piña colada is enhanced by the subtle orange flavor of Cointreau and sweetness of crushed fresh strawberries. This version of the Caribbean classic is more sensuous than ever.
Recipe by: Copyright © 1994 by Sheila Lukins Posted to MC-Recipe Digest V1 #862 by MsRooby <msrooby@...> on Oct 24, 1997