Toast to a tasty Blue Hawaiian Recipe, featuring blue Curaçao liqueur and rum! See our Blue Hawaiian Recipe to create a non-alcoholic version as well.
What You Need
Original recipe yields 2 servings
2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
2 small fresh pineapple wedges
1/2 cup pineapple juice
3 Tbsp. blue curaçao liqueur
3 Tbsp. rum
3 Tbsp. cream of coconut
2 cups crushed ice
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Please Drink Responsibly.
Let's Make It
Place coconut on small plate.
Cut slit in each pineapple wedge from point end to center of wedge. Dip, 1 at a time, into coconut, turning to evenly coat both sides of each wedge.
Blend all remaining ingredients except ice in blender until blended. Add ice; blend on high speed until smooth.
Pour into 2 glasses. Place pineapple wedge on rim of each glass.
Add a maraschino cherry to each filled glass.
Omit cream of coconut. Prepare recipe as directed, using coconut-flavored rum.
Prepare recipe as substituted, substituting your favorite blue sports drink for the curaçao and water for the rum. Also, add 1 tsp. rum extract to ingredients in blender before blending as directed.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.