Strawberry Pina Colada Daiquiri Food

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 COLADA

Steps:

• Add ingredients to a blender and mix for 15-20 seconds or until smooth.
• Pour into daiquiri glass.
• Garnish with a slice of strawberry and pineapple.

FROZEN STRAWBERRY DAIQUIRI MIX (ALCOHOL & NON-ALCOHOL)

Steps:

• Combine sugar, lime juice and water in a bowl. Stir to mix and then let stand until sugar is almost completely dissolved, about 15 minutes (mixture will be thick).
• In a blender or food processor, combine the sugar and lime juice with the berries (stems removed). Blend until smooth.
• Pour the mixture into ice cube trays and freeze until firm, then unmold and pack into resealable freezer bags. Alternately, pack into freezer containers and freeze. Mixture will become solid, but will have consistency of a very firm sherbet, so you'll be able to scoop portions from main batch, then reseal mixture and store again in freezer.
• For each strawberry daiquiri: In blender jar, combine 3 tablespoons rum (light or dark), 1/4 cup Frozen Strawberry Daiquiri Mix (2 average-sized cubes that have been frozen in ice cube trays) and about 3/4 cup of ice cubes (7 or 8 average sized cubes). Blend until smooth. For a non-alcoholic frozen drink, replace the rum with unsweetened pineapple juice.
• For a Strawberry Pina Colada: In blender jar, combine 3 tablespoons rum (light or dark), 1/4 cup Frozen Strawberry Daiquiri Mix, 3 tablespoons unsweetened pineapple juice, 1 tablespoon coconut cream and about 3/4 cup of ice cubes. For a non-alcoholic version, omit the rum.

STRAWBERRY COLADA

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.

STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY

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)!