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Homemade Pina Colada and Strawberry Campari Freezie

Combining some of the best flavours of summer with this Rum Freezie made with fresh fruit!

- Difficulty: easy

Servings 14 Freezies
Author Monica C

Ingredients

Pina Colada Mix

  • 1 can Coco Lopez Cream of Coconut
  • 1/2 cup Coconut Water HIGHLY recommend Mojo Coconut Water brand
  • 2 Lemons zest and lemon juice (approx. 1.5-2 oz)
  • 1 pinch Salt
  • 7 oz Havana Club 3 yr Rum
  • 5 cups Pineapple Diced

Strawberry Campari Blend

  • 1.5 cups Fresh Strawberry Greens removed and sliced in half
  • 3 oz Campari
  • 1/2 tbsp Honey

Instructions

  1. Grab a large blender and add all the Pina Colada ingredients (make sure to zest entire 2 lemons and add the juice as well). Blend until pureed for approx. 1 minute 30 seconds.

  2. Pure into spouted container, leaving 1/3 cup left into blender. Add your Strawberry Campari Ingredients and blend again.

  3. Grab your freezies and through a funnel layer Pina Colada mix, then Strawberry Campari mix, topped with Pina Colada mix, leaving 1/2 inch left on top. You want the portions to be 3 parts Pina Colada mix and 1 part Strawberry Campary mix.

  4. Lay flat in freezer for 6 hours or overnight.

Recipe Notes

Coco Lopez is an industry favourite when it comes to Cream of Coconut and the OG when it comes to Pina Coladas, so do your best to ONLY get this ingredient. You won't regret it!