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Strawberry Coconut Daiquiri

A visually stunning, tropical layered frozen cocktail featuring a tart, vibrant strawberry rum slush on the bottom and a rich, creamy coconut slush on top.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 drinks
Course: Cocktails, Drinks
Cuisine: American, Tropical
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Layer
  • 2 cups frozen strawberries
  • 2 oz white rum
  • 1 oz fresh lime juice
  • 0.5 oz simple syrup adjust to taste
  • 0.5 cup ice cubes
Coconut Layer
  • 3 oz cream of coconut sweetened (e.g. Coco Lopez)
  • 2 oz white rum or coconut rum
  • 0.5 oz fresh lime juice
  • 1.5 cups ice cubes crushed preferred
Garnish
  • 2 whole fresh strawberries for rim
  • 1 tbsp shredded coconut for topping

Equipment

  • Blender
  • Measuring Cups and Spoons
  • Cocktail glasses

Method
 

  1. Place two serving glasses in the freezer to chill.
  2. In a blender, combine the frozen strawberries, 2 oz white rum, 1 oz lime juice, simple syrup, and 1/2 cup of ice.
  3. Blend on high until a thick, smooth strawberry slush forms. Divide this mixture evenly into the bottoms of the chilled glasses. Place glasses back in freezer.
  4. Rinse the blender pitcher thoroughly.
  5. In the clean blender, combine the cream of coconut, remaining 2 oz white rum, remaining 0.5 oz lime juice, and 1.5 cups of ice. Blend on high until completely smooth and frosty.
  6. Remove glasses from the freezer. Gently spoon or slowly pour the white coconut slush over the red strawberry layer to create a distinct two-toned look.
  7. Garnish each glass with a fresh strawberry on the rim, a sprinkle of shredded coconut on top, and a colorful straw. Serve immediately.

Notes

Ensure you are using sweetened 'Cream of Coconut' (found in the cocktail mixer aisle) and not standard canned 'Coconut Milk' or the drink will not be sweet enough.