Cuban cocktail
Cuban Roasted Pumpkin and Toasted Coconut Daiquiri
A frozen daiquiri with roasted pumpkin, toasted coconut, Cuban rum and lime: a creamy tropical twist for Thanksgiving.
- Preparation10 min
- Total time10 min
- Servings1 frozen cocktail
- DifficultyEasy
An original take on the Cuban daiquiri that combines roasted pumpkin—a star ingredient of the American fall—with coconut and lime. The pumpkin must be completely cold to achieve the frozen texture without watering down the cocktail.
Ingredients
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Preparation
Preparation
- Make sure the roasted pumpkin is cold and blend it to a very smooth purée. Lightly toast the shredded coconut if you haven't already done so.
- Put the rum, pumpkin purée, coconut cream, lime juice and syrup in a blender.
- Add the crushed ice and blend briefly until uniformly frozen, with no large lumps of ice.
- Pour into a chilled glass, sprinkle with toasted coconut and garnish with lime. Serve immediately.
