Kiwi Colada

Becky Luigart-Stayner
Here's a fun twist on the classic summertime umbrella drink. Kiwifruit and melon liqueur give the cocktail a green hue and slightly tangy flavor. Although we used green kiwi, you can substitute the golden variety for a sweeter taste and golden color.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 143
Caloriesfromfat 10 %
Fat 1.6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 0.6 g
Carbohydrate 23.1 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 11 mg
Calcium 17 mg

Ingredients

5 peeled kiwifruit, divided
3 cups ice
1/4 cup light rum
1/4 cup Midori (melon-flavored liqueur)
3 tablespoons Cream of Coconut (such as Coco Lopez)
1 (8-ounce) can crushed pineapple in juice, undrained

Preparation

Cut 4 kiwifruit into quarters, and place in a blender. Set remaining kiwifruit aside. Add ice and remaining ingredients to blender; process until smooth. Strain mixture through a sieve into a pitcher; discard seeds. Divide evenly among 6 glasses. Cut remaining kiwifruit into 6 slices; garnish each glass with 1 kiwifruit slice.

Note:

Cynthia Nicholson,

June 2005