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Strawberry Coconut Daiquiri Recipe

Make the Strawberry Coconut Daiquiri Recipe: a layered strawberry and coconut daiquiri you can blend and serve in minutes.

Ingredients

• 8 oz. frozen strawberries
• 3 oz. white rum
• 1 oz. simple syrup
• 3 oz. coconut cream
• 2 oz. coconut rum (can also use white rum)
• ½ oz. freshly squeezed lime juice
• 1 oz. simple syrup
• 1 ½ cup ice
• Shredded coconut if desired
• 2 small strawberries if desired

Instructions

Step 1: Blend the Strawberry Layer

Add the frozen strawberries, white rum and simple syrup to a clean blender and pulse until the mixture becomes a smooth, thick, icy puree — glossy, deeply ruby-red, with tiny frosty crystals suspended in the fruit mass. The texture should read velvety but cold, slightly slushy, holding body so it will sit as a distinct layer once poured.

Step 2: Pour the Strawberry Base into the Glass

Carefully ladle or pour the ruby strawberry puree into a short, clear heavy-bottomed glass so the bottom half fills with vivid red color. Set the filled glass on the painted pine surface to chill for a moment; the glass should show the dense, opaque strawberry layer with a clean, flat top.

Step 3: Blend the Coconut Layer

Rinse the blender, then combine the coconut cream, coconut rum, fresh lime juice, simple syrup and ice in the same blender and blend until the mixture is silky-smooth, thick and creamy white with a satiny sheen. The coconut layer should read pillowy, emulsified and cold — heavier than milk but lighter than whipped cream, a smooth opaque ivory.

Step 4: Layer the Coconut Over the Strawberry

Slowly pour or gently spoon the creamy coconut mixture over the back of a spoon onto the strawberry base so it settles as a clean, distinct top layer. Watch for a subtle, elegant marbling where the white meets the red — soft swirls but clear separation, the two tones contrasting sharply in the clear glass.

Step 5: Finish and Garnish

Dust a small mound of shredded coconut at the glass base and perch a fresh small strawberry on the rim; tuck a red-and-white striped paper straw into the drink. The final drink should present a crisp two-toned stratification — vivid red below, creamy white above — with textured coconut flakes and the glossy red berry as a simple, inviting garnish.

Notes

• Use full-fat coconut cream for the creamiest coconut layer.
• Freeze extra strawberries on a sheet tray so you have the right texture on hand.
• If layers thin after refrigeration, reblend briefly with ice to restore body.