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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 10%
  • Fat: 1.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.6g
  • Carbohydrate: 23.1g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 11mg
  • Calcium: 17mg

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

  1. 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.
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