Rum Coconut Cocktail Recipe Recipe For Stuffed
COCONUT RUM SLUSHIE
A summertime favorite alcoholic drink.
Provided by Spritzer
Categories Drinks Recipes Slushie Recipes
Time P1DT15m
Yield 8
Number Of Ingredients 8
Steps:
- Mix pineapple juice, coconut-flavored rum, vodka, orange juice concentrate, pink lemonade concentrate, black tea, and grenadine together in a freezer-safe container.
- Freeze mixture, stirring occasionally, until frozen, about 24 hours. Serve slushie in a glass and top with lemon-lime beverage.
Nutrition Facts : Calories 486.2 calories, Carbohydrate 58.1 g, Cholesterol 36.2 mg, Fat 5.1 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 3.3 g, Sodium 44 mg, Sugar 39.3 g
RUM AND COCONUT CREAM DRINK
Drink it all!! LOL!!!
Provided by Colongo Colongo
Categories Cocktails
Time 10m
Number Of Ingredients 2
Steps:
- 1. Combine the coconut cream,evaporated milk,egg yolks and the vanilla in the jar of a blender, and blend at high speed for 30 seconds, or until the mixture is smooth. Add the dark rum,medium rum and Cointreau, and blend for a few seconds longer, Refrigerate the coqui for 4 hrs. or until very chilled.
- 2. To serve, pour the coqui into chilled parfait or punch glasses and sprinkle the top lightly with the nutmeg.
COQUITO
Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.
Provided by Food Network Kitchen
Categories beverage
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
- Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.
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