Coconut Creamsicle Colada
The weather has been typical for an early Toronto Spring. Looking outside, the grass is a mix of green, yellow and brown, it’s cold and wet, and the breeze gives you the chills. Needless to say, we’re in need of a vibe change. On the bright side, the sun is shining (see what we did there?), so it’s easier to convince ourselves that we’re someplace warmer. To take us there, we made this cocktail that brings back all the feels of a great summer! We’re saying “Ola” to our Coconut Creamsicle Colada. With orange and coconut flavours, it will definitely take you to an island in the sun (just cue the Weezer song).
We paired this cocktail with our Beach-Themed Virtual Party, because you know, trying to make the best of the COVID-19 situation, but it’s prefect for any feel good moment, or anytime throughout the summer months.
- Ice cube tray
- Coconut milk
- 3 oz of orange juice
- 2 oz coconut rum (we used Malibu)
- Fill your ice cube tray 3/4 of the way full with the canned coconut milk, top off each cube with water, stir, and freeze.
- When cubes are frozen, add them to a blender and pulse for approx. 5-7 seconds to crush the ice down (this time depends on the power of your blender, but ours looked like little pellets of hail). Scrape the sides of the blender if needed to ensure you get all that coconut goodness crushed.
- Add the OJ and coconut rum, pulse again to combine.
- Pour, and enjoy!
How many ice cubes do you add to blender?
We used three ice cubes, or feel free to add to taste!
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