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Sunday, March 12, 2017

Coconut Daiquiris







Amanda Hesser  
 Yield Makes about 5 daiquiris 
Featured in: Coconut Daiquiris.

Ingredients
½ very ripe pineapple, cut into chunks
 Juice of 1 lime
2 tablespoons Coco Lopez cream of coconut
7 ½ ounces Bacardi light rum
20 ice cubes

Preparation
1. Combine the ingredients in a blender and whiz until smooth. Serve immediately without garnishes.

This recipe appeared in an article in The Times by Marian Burros. The drink came from David Margolis, a friend of Mayor Ed Koch’s

Nutritional analysis per serving (2 servings)
436 calories; 3 grams fat; 2 grams saturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 1 gram protein; 10 milligrams sodium

http://cooking.nytimes.com/recipes/1013185-coconut-daiquiris



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