Ingredients
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6 oz. Light Rum
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4 oz. Chambord
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1 C. Frozen Raspberries (or Strawberries)
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4.5 oz. Pineapple Juice
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6 oz. Canned Coconut Cream ( We used organic from Trader Joes)
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2 oz. Blue Curaçao
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1 Tsp. Agave syrup (if using organic coconut cream)
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1 1/2 C. Ice cubes
Directions
Method
Combine the frozen raspberries and half of the Chambord in a small food processor or blender and blenduntil you have a berry coulis smoothie texture, set aside.
Then in a large blender combine the Rum, pineapple juice, coconut cream, agave, and the other half of the Chambord.
Add a 1 1/2 C. of ice and blend until smooth and creamy.
Assembly
To create layers, pour about a 1/2 C. of the coconut cream mixture into each rocks glass.
Then carefully pour the Blue Curaçao into the middle slowly, it should rest on the bottom of your glass to form a blue layer.
Finally carefully spoon the raspberry coulis on top of your white layer beginning with the outer edge of the glass,and fill in the center until you have a nice red layer of fruit.
Top with a festive straw and serve immediately.
Recipe Note
* Your cocktail may need a wider straw due to the chunky fruit and raspberry layers.
* You can make this delicious drink for any occasion and with many fruit subs like mango, strawberries, mixed frozen fruits.
