![]() ![]() Garnish with fresh pineapple, if desired, and serve immediately. If desired, gently swirl the mixture with a straw. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. Pour about an inch of the strawberry syrup mixture into a cup.Blend until slushy (add more coconut/pineapple mixture if it is too thick to blend easily). Pour in the coconut/pineapple mixture until it comes up to an even height with the ice. In a blender (washed after pureeing the strawberries), add ice until half full. This recipe has been a highlight on our menus since its creation in 1969 at Huggos. In a pitcher, whisk together the pineapple juice, cream of coconut and half-and-half.Transfer to a liquid-measure bowl or pitcher and set aside. Cream of Coconut (chilled) 5-6 Fresh Strawberries 5-6 Fresh Pineapple chunks (optional) 1 Small Banana Garnish with a pineapple wedge and paper umbrella The reason to chill your ingredients is to avoid using a cup of ice in the drink, keeping this cocktail extra creamy. In a blender, puree the slightly thawed strawberries with ½ cup of water.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.Cream of coconut may be found near non-alcoholic drink mixers in the liquor department.Fresh pineapple for garnish, if desired.24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture.1 cup half-and-half, fat-free or regular.24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture. 2 cans (15 ounces each) cream of coconut (like Coco Lopez brand) 2 cans (15-ounces each) cream of coconut, (like Coco Lopez brand) 1 cup half-and-half, fat-free or regular.
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