Strawberry Coconut Daiquiri Recipes

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STRAWBERRY-COCONUT DAIQUIRI



Strawberry-Coconut Daiquiri image

Make and share this Strawberry-Coconut Daiquiri recipe from Food.com.

Provided by TattooedMamaof2

Categories     Strawberry

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2 cups fresh strawberries, sliced
3 tablespoons Splenda sugar substitute
2 tablespoons lime juice
3 cups ice cubes
3/4 cup Malibu rum

Steps:

  • Combine strawberries, sugar and lime juice together in a blender until smooth.
  • Add ice cubes and rum; blend until frothy.

STRAWBERRY DAIQUIRI



Strawberry Daiquiri image

Provided by Food Network

Time 5m

Yield 3 1/2 cups, 2 to 3 servings

Number Of Ingredients 8

5 ounces frozen strawberries
1/2 banana
1 (6-ounce) can frozen lemonade
Coconut, banana or pineapple rum, optional
2 tablespoons powdered sugar
About 12 (3 1/2 cups) ice cubes, or as needed
Up to 1/2 cup fresh orange juice
Fresh strawberries, for garnish, optional

Steps:

  • In a blender, place the strawberries, banana, and frozen lemonade. Fill the empty lemonade can halfway with rum, if using, and add it to the blender with the sugar and ice. Blend until well combined and slushy. Add the orange juice to thin the mixture if necessary, or more ice cubes to make it thicker.
  • Divide among 2 or 3 glasses. Garnish with a fresh strawberry and serve.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BEST STRAWBERRY DAIQUIRI



Best Strawberry Daiquiri image

A frosty blender full of strawberry-citrus slush. You will enjoy this with or without the rum!

Provided by TBOND

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 8

Number Of Ingredients 7

6 cups ice
½ cup white sugar
4 ounces frozen strawberries
⅛ cup lime juice
½ cup lemon juice
¾ cup rum
¼ cup lemon-lime flavored carbonated beverage

Steps:

  • In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 16.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 6.5 mg, Sugar 13.6 g

STRAWBERRY DAIQUIRI



Strawberry Daiquiri image

Whip up a crowd-friendly batch cocktail for summer with this recipe, which calls for just four ingredients-fresh limes, sugar, fresh strawberry, and white rum.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 10m

Yield Makes 4 1/2 cups

Number Of Ingredients 5

2 ounces (1/4 cup) freshly squeezed lime juice, plus 1 tablespoon lime zest, from 2 limes
1/4 cup granulated sugar, plus up to 2 additional tablespoons
4 cups (16 ounces) fresh strawberries, hulled
5 ounces (2/3 cup) white rum
2 cups small ice cubes

Steps:

  • Combine lime zest and 2 tablespoons sugar in a food processor. Pulse until combined. Set aside.
  • Place lime juice, strawberries, rum, 2 to 4 tablespoons sugar, depending on the sweetness of your strawberries, and ice cubes in a blender. Blend until smooth.
  • Rub the rims of four glasses with a lime wedge, dip rims in lime sugar, and fill glasses with daiquiri.

SPINACH AND STRAWBERRY DAIQUIRI SALAD



Spinach and Strawberry Daiquiri Salad image

This salad is like eating a strawberry daiquiri. Even those who hate spinach love this salad.

Provided by HEIDIFIL

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 12

¼ cup lime juice
¼ cup honey
¼ teaspoon poppy seeds
¼ teaspoon Dijon mustard
¼ cup vegetable oil
1 cup sliced almonds
¼ teaspoon salt
¼ cup white sugar
1 (10 ounce) bag baby spinach, rinsed and dried
2 pints sliced fresh strawberries
1 cup toasted flaked coconut
½ red onion, sliced

Steps:

  • Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
  • Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes. Remove nuts from the skillet to cool.
  • Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing, and toss to coat.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 30.7 g, Fat 23.8 g, Fiber 6.7 g, Protein 6.3 g, SaturatedFat 8.5 g, Sodium 110.8 mg, Sugar 21.6 g

STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY



Strawberry Daiquiri Piña Colada Ice Pops Recipe by Tasty image

These colorful, fruity, and boozy ice pops are a surefire summer hit! Layers of strawberry daiquiri, sweet coconut, and piña colada are fortified with coconut milk and rum for a creamy pop with a kick that is sure to get the party started!

Provided by Tikeyah Whittle

Categories     Drinks

Time 5h20m

Yield 6 pops

Number Of Ingredients 10

¼ cup water
¼ cup sugar
20 oz strawberry, fresh or frozen
1 tablespoon fresh lime juice
2 teaspoons lime zest
4 tablespoons rum, gold or dark
1 can full fat coconut milk, 3 tablespoons reserved for the piña colada layer
4 tablespoons coconut rum
1 can pineapple, crushed with juices
4 tablespoons coconut rum

Steps:

  • Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
  • Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
  • Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
  • Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
  • Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
  • Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
  • Enjoy (responsibly)!

Nutrition Facts : Calories 413 calories, Carbohydrate 33 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, Sugar 61 grams

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