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CALIFORNIA APRICOT PIÑA COLADA

Makes 1 quart

• 1 can (15  1/4 oz.) California apricot halves in syrup, undrained
• 6 tablespoons frozen pineapple juice concentrate, unthawed
• 6 tablespoons frozen coconut milk or canned creme of coconut
• 3oz. light rum (6 tablespoons), (optional)
• 1 light creme de cacao (2 tablespoons), (optional)
• 10 ice cubes


Combine all ingredients in electric blender. 

Whirl until smooth and blended.


Apricot Producers of California - www.apricotproducers.com
 

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