STRAWBERRY PINA COLADA
Steps:
- Combine the strawberries, pineapple juice, coconut cream, and crushed ice in a blender and blend until smooth and thick. Serve in a margarita glass or other fun glass and garnish with drink umbrella, whole strawberry, pineapple wedge, and fresh mint leaf.;
STRAWBERRY PINA COLADA DAIQUIRI
When life hands you Strawberries make Pina Coladas.
Provided by Jacqueline
Time 10m
Yield 2 Servings
Number Of Ingredients 6
Steps:
- Start by pouring your strawberries, lime juice in a blender and mix until combine. (You can also add in ice cubes if you want more of a frozen drink)
- Remove the mixture from the blender and place into a large glass.
- Next add in your pineapple juice filling the cup up to 3/4 of the cup.
- Lastly pour your Cream of Coconut over-top. Stir and serve with with a straw. Enjoy!
STRAWBERRY COLADA
Wow this is great! I had to try this drink when I saw it in the Bartender's Guide. Even DH loves it also. It's a pina colada with added strawberries. I used 6 fresh strawberries. But I guess frozen can be used but with fresh, it has a very fresh taste. This drink is for 1 serving, but I made it for 2 in lowball glasses.
Provided by Boomette
Categories Beverages
Time 2m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- In a blender, mix together the crushed ice, rum, pineapple juice, coconut cream, and hulled strawberries.
- Blend until smooth, then, without straining, pour into a chilled highball glass (or 2 lowball glasses).
- Dress with the wedge of pineapple and a few strawberries.
Nutrition Facts : Calories 383.6, Fat 5, SaturatedFat 4.4, Sodium 14.2, Carbohydrate 35.4, Fiber 1.7, Sugar 29.6, Protein 1.2
STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY
These colorful, fruity, and boozy ice pops are a surefire summer hit! Layers of strawberry daiquiri, sweet coconut, and piña colada are fortified with coconut milk and rum for a creamy pop with a kick that is sure to get the party started!
Provided by Tikeyah Whittle
Categories Drinks
Time 5h20m
Yield 6 pops
Number Of Ingredients 10
Steps:
- Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
- Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
- Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
- Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
- Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
- Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
- Enjoy (responsibly)!
Nutrition Facts : Calories 413 calories, Carbohydrate 33 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, Sugar 61 grams
STRAWBERRY-BANANA DAIQUIRI ICE POPS
These will be a hit with the adults at your next summertime BBQ. Who doesn't love food on a stick?
Provided by Soup Loving Nicole
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h5m
Yield 6
Number Of Ingredients 4
Steps:
- Combine strawberry nectar, bananas, and rum in a blender. Blend until smooth. Stir in strawberries.
- Divide mixture between small ice pop molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.
Nutrition Facts : Calories 66.2 calories, Carbohydrate 14.2 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.4 mg, Sugar 9.6 g
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