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Recently, I had a Coco Lopez drink at a restaurant that immediately took me back to an anniversary vacation that the hubby and I enjoyed in Puerto Rico nine years ago. It inspired me to make it at home doctoring it up Rebecca style and what that means is adding an extra ounce of Puerto Rican rum and Coco Lopez. It’s such an easy refreshing creamy drink to make, but yet, it’s decadent, making it a perfect impressive drink to serve at your next gathering, especially with the summer months on the horizon.
Ingredients
1 fresh lemon juice (make sure it’s a very juicy one)
3 oz pineapple juice
6 oz coco lopez
4 oz Puerto Rican Rum
Handful of ice
Toasted shredded coconut to garnish the rim of the glass (optional)
Sprinkle shredded coconut on top (optional)
Lemon wedges for garnish
Makes 2 servings
Directions
– Combine all ingredients in a blender (minus the shredded coconut) and press crush ice and pulse until well blended into a slush.
– Garnish rim of glasses with toasted shredded coconut.
– Pour drink into glasses sprinkle your shredded coconut on top and enjoy!
PS: This drink can always be adjusted to your taste.
You should bottle and sell this! 😉
Awwww, that's very kind of you to say. I have so many long time recipes that I probably could hit the jackpot with, but between not having the time to post many of my ideas, and there are still many barriers to break down…if you know what I mean;)