Description
Take a sip of these simple liqueurs and imagine being on a sandy beach, under the hot sun and by the ocean…
Ingredients
Scale
For Batida de Coco:
- 3.8 cups (900 ml) coconut milk
- 0.4 cup (100 ml) heavy cream
- 0.8 cup (200 ml) rum or cachaca
- 3/4 cup (170 g) sugar
For Pina Colada:
- 3 cups (700 ml) pineapple juice
- 3 cups (700 ml) coconut milk
- 1.7 cups (400 ml) heavy cream
- 7/8 cup (200 g) sugar
- 1 1/4 cups (300 ml) dark rum
Instructions
- For Batida de Coco:
- Combine coconut milk with heavy cream and sugar, put on low heat, cook for several minutes stirring constantly. When sugar dissolves, remove from heat and let cool.
- Pour rum or cachaca in it, stirr to combine, pour into bottles. Keep in fridge.
- Serve with ice cubes. Keep in fridge, shake well before use.
- For Pina Colada:
- Combine all ingredients except rum and heat on medium heat for 10-15 minutes.
- Remove from heat, stir in rum, let cool and pour into bottles. Keep in fridge, shake well before use.