American excess at it’s most awesomely delicious, this drink will be so much fun at your 4th of July barbecue. Layered strawberry puree and blue curaçao piña colada make a sweet, creamy refresher for a hot July day.
Make the strawberry puree in advance (double, triple or quadruple the recipe) and blend up the piña coladas as your guests come begging. It of course gets the most impact when served in a hurricane glass but it’s just as delicious in a solo cup, dixie cup, or directly from the blender.
There’s no reason you shouldn’t use whipped dairy cream if you or your guests don’t have dietary concerns but we topped ours with whipped coconut cream to make it vegan. The coconut flavor of the whipped cream was a great compliment to the drink.
- 6 oz frozen strawberries
- 2 tbs white rum
- 2 cup crushed ice
- 1/2 c coconut cream
- 1/2 c Blue Curaçao
- 1/2 c crushed pineapple
- 1/4 c white rum
- whipped cream or coconut cream, optional
Heat a small saucepan over medium heat and add frozen strawberries. Cook, stirring, until defrosted and somewhat liquid. Add 2 tbs white rum and blend with a hand-blender or transfer to a blender and puree. Divide between 2 glasses.
Clean out the blender if it was used for the strawberries and add crushed ice, coconut cream, blue curaçao, pineapple and remaining rum. Blend until combined. Slowly pour into the glasses.
Top with whipped cream or coconut cream, if desired.
Calories 340 / Total Fat 14.4g / Saturated Fat 12.7g / Trans Fat 0.0g / Cholesterol 0mg / Sodium 15mg / Potassium 204mg / Total Carbohydrates 29.2g / Dietary Fiber 3.6g / Sugars 23.2g / Protein 1.6g