Pineapple, coconut and strawberry flavors and a slushy, creamy undertone combined into a magically delicious cold drink. The kids will go crazy for it on a hot day. Although it does require three components of readiness, it is well worth it.
- 3½ cups pineapple juice
- 2 cans (15 ounces each) cream of coconut (like Coco Lopez brand)
- 1 cup half-and-half, fat-free or regular
- 24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture
- Fresh pineapple for garnish, if desired
- Cream of coconut may be found near non-alcoholic drink mixers in the liquor department.
- Refrigerate each component after blending to keep them really cold before assembling the drinks, but don't make them too far in advance or the icy components will melt.
- In a blender, puree the slightly thawed strawberries with ½ cup of water. The mixture should be syrupy and thick. Transfer to a liquid-measure bowl or pitcher and set aside.
- In a pitcher, whisk together the pineapple juice, cream of coconut and half-and-half. In a blender (washed after pureeing the strawberries), add ice until half full. Pour in the coconut/pineapple mixture until it comes up to an even height with the ice. Blend until slushy (add more coconut/pineapple mixture if it is too thick to blend easily).
- Pour about an inch of the strawberry syrup mixture into a cup. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. If desired, gently swirl the mixture with a straw. Garnish with fresh pineapple, if desired, and serve immediately.
Mocktail recipes & photos used with permission from the blog Mel’s Kitchen Cafe.