Tropical Coconut Frosé
This Tropical Coconut Frosé Cocktail is a delightful combination of fruity flavors, coconut rum, and crisp notes of rosé wine. It's a refreshingly icy drink that will transport you to a lush tropical getaway.
Equipment
Ingredients
- 1½ cups frozen pineapple chunks
- 1½ cups frozen mango chunks
- 375 ml rosé wine, ice cold
- 2 ounce coconut rum, ice cold
- 1 ounce simple syrup, ice cold
Instructions
- Place all ingredients in a blender and blend until smooth + slushy.
Notes
- The number of servings will depend on the size of your glass. This makes about 4 cups of frosé.
- Chill your rosé, rum and simple syrup in the freezer for 30 minutes or so before blending the cocktails.
- Make ahead option — double the recipe, then pour it into freezer-safe airtight containers. The alcohol will help keep its slushy texture. When you’re ready to serve, transfer the mix to a blender and zip it up to make it smooth and pourable.
- Make your simple syrup with beet sugar, coconut sugar or honey (all less refined that white sugar). Honey in its natural state won’t dissolve well in this cold drink, so turning it into a simple syrup will help. Agave syrup will dissolve in this cocktail, but it’s sweeter than sugar, so you may want to start with less.
- Skip the rum — Use cream of coconut (like Coco Lopez) one for one.
- Try this with coconut flavored vodka or tequila instead of rum.
Nutrition
Calories: 396kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 20mg | Potassium: 487mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1411IU | Vitamin C: 104mg | Calcium: 49mg | Iron: 2mg
Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.
