Here’s a frothy, frosty, drink, you can indulge in on a hot summer day.
I shared it at a friend’s patio, card party. We sat under lovely shade trees, filled with twinkle lights, sipping this delicious drink. All of her guests loved it!
Let’s just say these coladas are fabuLESSly easy and so much more affordable than those frozen drink mixes in the stores.
Now for a little game. Which of these ingredients is absolutely NOT necessary in this drink recipe?
If you guessed the whole cup of sugar, you win. I’ve decided to completely eliminate it after testing my recipe three times. The first time I poured in 1 cup of sugar and it was way too sweet. The second time, I added 1/2 cup, and it was still too sweet. The third time I deleted it and it was just right…perfect in fact!
Pour pineapple juice, coconut milk, half and half, and coconut extract into a large mixing bowl. Add the canned pineapple, (chunks, tidbits, or crushed) into a blender jar. Add 2 cups of raspberries. Pulse until it’s chunky, not blended. Add to juice/milk mixture. Stir well.
Pour the frappé base into a 4 quart container. Be sure to leave head space. It will expand as it freezes. Cover mix and freeze.
Freeze at least overnight and up to 6 months…good luck with that one!
When it’s time to serve, remove it from the freeze 1 hour before serving. Chip, cut, smash and slush it up. Add lemon-lime soda to thin it if you’d like. Garnish with a shot of whipped cream, straws and a colorful umbrella. Serve immediately.