Rum Coconut Cocktail Recipe Recipe For Stuffed

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COCONUT RUM SLUSHIE



Coconut Rum Slushie image

A summertime favorite alcoholic drink.

Provided by Spritzer

Categories     Drinks Recipes     Slushie Recipes

Time P1DT15m

Yield 8

Number Of Ingredients 8

1 (46 fluid ounce) can pineapple juice
2 cups coconut-flavored rum
2 cups vodka
1 (6 ounce) can frozen orange juice concentrate
1 (6 ounce) can frozen pink lemonade concentrate
1 cup chilled brewed black tea
1 tablespoon grenadine syrup
¼ cup lemon-lime carbonated beverage, or as needed

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



Rum and Coconut Cream Drink image

Drink it all!! LOL!!!

Provided by Colongo Colongo

Categories     Cocktails

Time 10m

Number Of Ingredients 2

to make about 1 quart.. 1-1/4 cups of coconut cream, you can get in grocery store in mixed drinks section. 3/4 evapprated milk, 2 egg yolks 1 teaspoon vanilla extract, 1 cup dark rum, 1cup medium dark rum, such as appleton states or mount gay,
2 tablespoons cointreau or other orange- floavored liqueur freshly grated nutmeg

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 image

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

One 15-ounce can cream of coconut, such as Coco Lopez
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving

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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How do you make a coconut rum slushie?
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Surfer on Acid S&C Design Studios There are those times when you just want to pour, mix, and drink. This is when a recipe like the Surfer on Acid comes in handy. It's beyond simple: just pour equal amounts of coconut rum, Jagermeister, and pineapple juice. It's ​a favorite bar drink and one that anyone can pull off.
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