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Strawberry Coconut Daiquiri

A visually stunning and refreshing layered frozen cocktail combining sweet-tart strawberry slush with rich, creamy coconut.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 drinks
Course: Beverage, Cocktail
Cuisine: American, Tropical
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Layer
  • 2 cups frozen strawberries
  • 2 oz white rum optional
  • 1 oz fresh lime juice
  • 1 oz simple syrup or agave
  • 0.5 cup ice cubes
Coconut Layer
  • 3 oz cream of coconut like Coco Lopez
  • 2 oz white rum optional
  • 0.5 oz fresh lime juice
  • 1.5 cups ice cubes
Garnish
  • 2 whole fresh strawberries
  • 1 tbsp shredded coconut flakes

Equipment

  • High-powered blender
  • Lowball or Hurricane glasses
  • Jigger or measuring cups

Method
 

  1. Chill serving glasses in the freezer for 10-15 minutes.
  2. In a blender, combine frozen strawberries, 2 oz rum, 1 oz lime juice, simple syrup, and 1/2 cup ice. Blend until thick and smooth.
  3. Pour the strawberry mixture into the chilled glasses, filling exactly halfway. Place glasses back in the freezer briefly.
  4. Rinse the blender pitcher thoroughly.
  5. In the clean blender, combine cream of coconut, 2 oz rum, 1/2 oz lime juice, and 1 1/2 cups ice. Blend until a thick white slush forms.
  6. Gently spoon or pour the coconut slush over the strawberry layer.
  7. Garnish with a fresh strawberry on the rim, a sprinkle of coconut flakes, and a striped straw. Serve immediately.

Notes

To make a virgin mocktail version, simply omit the white rum. The slush consistency will remain perfect as a fruit smoothie.