Strawberry colada
Prep
10 mins
Cook
5 mins
Servings
2
Difficulty
Easy
Recently I discovered this strawberry colada recipe and it's become my go to summer drink. Fresh British strawberries are packed with vitamin C which is brilliant for boosting your immune system, and the best part is the whole thing comes together in just fifteen minutes from start to finish. No fancy equipment needed either, just a blender and a few simple ingredients you probably already have at home. It's the perfect balance of tropical coconut cream and tart lime with those gorgeous juicy strawberries, and honestly it tastes like you've spent hours making it when really you haven't.
Ella x
Ingredients
- 2 tbspdesiccated coconut
- 227 gramsno.1 british speciality strawberries
- 120 mlswhite rum
- 160 mlscoconut cream
- 2 tbspcaster sugar
- ½lime(juice)
- 1ice cube(Handful crushed ice, plus extra to serve )
Detail level
Instructions
- 1
Chill 2 glasses (about 250ml each) in the freezer. Put the desiccated coconut into a small frying pan and cook on a low heat, stirring occasionally, for 3-5 minutes, until toasted and golden. Set aside.
- 2
Reserve 2-3 strawberries, then hull and quarter the rest and put into a blender with the rum, coconut cream, sugar and lime juice (keep the lime). Blitz until smooth and frothy, then add the ice and blitz again until well chilled.
- 3
Rub the rims of the chilled glasses with the reserved lime half, then dip into the toasted coconut to coat. Fill each glass with more crushed ice, pour over the colada, and garnish with the reserved strawberries on the rim.
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