Tiki Cantaloupe Coconut Cocktail Recipes

TIKI CANTALOUPE-COCONUT COCKTAIL

Tiki Cantaloupe-Coconut Cocktail image

Fresh cantaloupe + coconut make for the perfect summer cocktail.

Provided by Claire Saffitz

Categories Bon Appétit Drinks Fruit Cocktail Cantaloupe Liqueur Tequila Coconut Summer Tropical Fruit

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 medium cantaloupe
1/2 cup unsweetened coconut milk
1/2 cup tequila
1/4 cup Midori or tequila
1/4 cup fresh lime juice
1/4 cup agave nectar
Mint sprigs and lime wheels (for serving)

Steps:

Slice a thin piece of rind off both ends of cantaloupe; cut in half crosswise and remove seeds. Scoop out flesh; set aside cantaloupe halves.
Transfer half of flesh to a blender; reserve remaining flesh for another use. Add coconut milk, tequila, Midori, lime juice, agave nectar, and 1/2 cup ice to blender and blend until smooth.
Divide cocktail between reserved melon halves and add ice to fill. Garnish with mint sprigs and lime wheels and serve each with 2 straws.

TIKI COOLER

Tiki Cooler image

Dreaming of coladas or mojitos? Celebrating classic tiki flavors, this mocktail is bright with citrus, low on sweetness. From the first sip, imagining a beautiful beach is altogether easy.

Provided by Matt Wencl

Categories Drinks Recipes Mocktail Recipes

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

ice cubes
1 (6 ounce) can pineapple juice
6 fluid ounces coconut milk
3 limes, juiced
2 tablespoons almond-flavored syrup (such as Torani®)
1 cup club soda, or as needed
4 pinches ground nutmeg
4 lime wheels
4 sprigs fresh mint
cocktail umbrellas

Steps:

Place a few ice cubes in a pitcher; add pineapple juice, coconut milk, lime juice, and almond-flavored syrup and stir until chilled. Strain mixture and pour into 4 glasses.
Top each glass with club soda; mocktail will foam up.
Dust each mocktail with nutmeg. Garnish with a lime wheel, sprig of mint, and umbrella.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 17 g, Fat 9.7 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 8.5 g, Sodium 13.9 mg, Sugar 9.8 g

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Slice a thin piece of rind off both ends of cantaloupe; cut in half crosswise and remove seeds. Scoop out flesh; set aside cantaloupe halves.
Transfer half of flesh to a blender; reserve remaining flesh for another use. Add coconut milk, tequila, Midori, lime juice, agave nectar, and ½ cup ice to blender and blend until smooth.
Divide cocktail between reserved melon halves and add ice to fill. Garnish with mint sprigs and lime wheels and serve each with 2 straws.

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