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Strawberry Colada

Prep: 10 minutes • Makes: about 8 cups


1 package (16 ounces) fresh strawberries
16 ounces (2 cups) Schnucks unsweetened pineapple juice, chilled
6 ounces (about 2/3 cup) cream of coconut
3 cups ice cubes

1. Hull and quarter enough strawberries to yield 2 cups (about 12 ounces); reserve remaining strawberries for garnish.

2. In blender, add half of quartered strawberries, 1 cup pineapple juice and 1/3 cup cream of coconut; purée until strawberries are finely chopped. Add half of ice and blend until smooth. Pour into tall glasses and garnish with whole strawberries. Repeat with remaining ingredients.


Each cup: about 124 calories, 4 g total fat (3 g saturated), 0 mg cholesterol, 11 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein

Cook’s Wisdom

Cream of coconut, a smooth, thick liquid made from coconuts and sugar, is located in the baking aisle and/or Liquor department. Do not confuse it with unsweetened coconut milk which is used in savory recipes and found with Asian ingredients in the aisle with international foods.