THE LAVA FLOW DRINK #sangria #cocktail #lava #recipes #party

This is the second excellent and invigorating beverage I'm sharing this week, just in the event that you need refreshment motivation for the forthcoming fourth of July occasion – or whenever, so far as that is concerned.

The kinds of this beverage are a blend made in paradise, in the event that you ask me. Pineapple, coconut, and strawberry with a slushy, smooth suggestion join into a mystically delectable, cold and awesome beverage.

I made this beverage a couple of months back during a truly warm spell in our strangely natural aquifer and my children were insane for it (don't stress, my form is non-alcoholic!).

I shooed them outside to gulp in wild surrender while I remained in the kitchen and polished off every one of the pitchers… with wild desert, as well.

Also try our recipe : White christmas mojito #drink #mojito #sangria #summer #cocktail

INGREDIENTS

3 1/2 cups pineapple juice
2 cans (15-ounces each) cream of coconut (like Coco Lopez brand)
1 cup half-and-half, fat-free or regular
24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture
Ice
Fresh pineapple for garnish, if desired

INSTRUCTIONS

In a blender, puree the slightly thawed strawberries with 1/2 cup water. The mixture should be syrupy and thick. Transfer to a liquid measure, bowl or pitcher and set aside.
In a pitcher, whisk together the pineapple juice, cream of coconut and half-and-half.
In a blender (washed from pureeing the strawberries), fill up halfway with ice. Pour in the coconut/pineapple mixture until it comes up to an even height with the ice. Blend until slushy (add more coconut/pineapple mixture if it is too thick to blend easily).
Pour about an inch of the strawberry syrup mixture into a cup. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. If desired, gently swirl the mixture with a straw.

Source : bit.ly/2t6u2KW