Frozen Coconut Blue Hawaiian

Late August is usually when I feel some cooler breezes in the air, autumn catalogs begin to arrive in the mail and, much as I hate to rush the seasons, I start to think about baking with pumpkin. The key word here is usually because this year, it's still hot as hell, my air conditioner is working overtime and all I can think about is cold drinks. And ice cream. I think about ice cream.

So, let's hold off on the pumpkin thoughts for a few weeks and go back to icy cold cocktails. I was so pleased with the creamy coconut ice cream I made last month and thought it would be a great stand-in for the coconut cream in a pina colada. But I decided to take it in a blue Hawaiian direction as well and kind of marry the two drinks.

So I've blended all the tropical flavors of pineapple, rum and coconut in a creamy blue frozen delight that will help keep the heat away. Or, at least, make you not mind it as much. Cheers!

Yield: 1 ServingAuthor: Anita Schecter

Frozen Coconut Blue Hawaiian

prep time: cook time: total time:

Recipe for a frozen rum cocktail flavored with pineapple juice, blue curacao and coconut ice cream.

ingredients:

2 oz. Rum

1/2 Cup coconut ice cream

2 oz. Pineapple juice

1 oz. Blue curacao

Pinch of salt

Ice

instructions:

Add the rum, coconut ice cream, pineapple juice and blue curacao to a blender. Fill the blender with ice and blend until smooth.

Pour into a chilled cocktail glass and garnish with a slice of pineapple, if desired.

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