Coconut Daiquiris
Published July 3, 2010
Tom Schierlitz for The New York Times
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Ingredients
½ very ripe pineapple, cut into chunks
Juice of 1 lime
2 tablespoons Coco Lopez cream of coconut
7 ½ ounces Bacardi light rum
20 ice cubes
Nutritional analysis per serving
17 grams carbs; 175 calories; 1 gram saturated fat; 1 gram fat; 2 grams fiber; 4 milligrams sodium; 1 gram protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the ingredients in a blender and whiz until smooth. Serve immediately without garnishes.
Private Notes
Comments
Isn't this pretty much the same thing as a piña colada? If that's your jam, freezing the pineapple well and forgoing the ice makes this more flavorful and delicious.
More like an adult pina colada, as Jillcooks suggests. The proportions are different. Like all daiquiris, it's heavier on the rum, lighter on the coconut and pineapple.
This is a very stiff pina colada.
Isn't this pretty much the same thing as a piña colada? If that's your jam, freezing the pineapple well and forgoing the ice makes this more flavorful and delicious.