Tropical Rum Slush
Servings: 6 cocktails
Calories: 409cal
Equipment
Ingredients
Fruit Slush Layer
- 3 cups frozen fruit peach, mango, strawberry
- 1 cup ice
- juice from 1 large lemon
- ¾ cup rum
Coconut Slush Layer
- 13 oz coconut cream 400 ml
- ¾ cup rum
- 1 cup ice or more for desired consistency
Instructions
- In a blender, blend frozen fruits, 1 cup of ice, lemon juice, and ¾ cup of rum until smooth with no visible fruit chunks. Transfer to a pitcher and chill until ready to serve.
- Rinse your blender and blend coconut cream with one cup of ice and ¾ cup of rum until well combined.
- Divide the fruit slush into six 11oz glasses and top with the coconut slush mix. With a straw dipped all the way into the glass, gently make a figure eight for a swirl effect.
- Garnish with strawberry slices or other pieces of fruits and serve.
Notes
- This recipe will make 6 cocktails in 11 oz glasses or around 3 cocktails in 17 oz hurricane glasses.
- Optionally store mixture in zip-seal popsicle bags kept in the freezer or and ice filled cooler for taking along to parties.
Nutrition
Serving: 1cocktail (11 oz) | Calories: 409cal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 306mg | Fiber: 3g | Sugar: 13g | Vitamin A: 358IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 2mg
