Coconut Daiquiris

Recipe from David Margolis

Adapted by Amanda Hesser

Coconut Daiquiris
Tom Schierlitz for The New York Times
Rating
4(45)
Notes
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Ingredients

Yield:Makes about 5 daiquiris
  • ½very ripe pineapple, cut into chunks
  • Juice of 1 lime
  • 2tablespoons Coco Lopez cream of coconut
  • 7½ounces Bacardi light rum
  • 20ice cubes
Ingredient Substitution Guide

Preparation

  1. Step 1

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

Ratings

4 out of 5
45 user ratings
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Cooking Notes

RMH

Isn't this pretty much the same thing as a piña colada? If that's your jam, freezing the pineapple well and forgoing the ice makes this more flavorful and delicious.

Mic

More like an adult pina colada, as Jillcooks suggests. The proportions are different. Like all daiquiris, it's heavier on the rum, lighter on the coconut and pineapple.

Jillcooks

This is a very stiff pina colada.

RMH

Isn't this pretty much the same thing as a piña colada? If that's your jam, freezing the pineapple well and forgoing the ice makes this more flavorful and delicious.

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Credits

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

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