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Frozen Coco Loco Recipe

Frozen Coco Loco
Difficulty: Easy | Total Time: | Makes: 6 to 8 servings

Top this drink with a paper umbrella and you’ll be transported on an instant vacation.

What to buy: Cream of coconut is a thick mixture of coconut and sugar typically used in tropical drinks like Piña Coladas and can be found next to the drink mixes at your local supermarket.

Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor; it can be found at any well-stocked liquor store.

Game plan: You’ll need an ice cream maker for this recipe, so be sure to get the bowl of the maker in the freezer and fully frozen before you start.

This recipe was featured as part of our Common Appliances, Uncommon Uses story.

Click here to watch the CHOW Test Kitchen’s Amy Wisniewski make this frozen cocktail in her CHOW Tip Video.

INGREDIENTS
  • 3 cups cold water
  • 1 (16-ounce) can cream of coconut
  • 1 cup light rum
  • 1/4 cup maraschino liqueur
  • 2 tablespoons freshly squeezed lime juice
INSTRUCTIONS
  1. Combine all ingredients in a large 2-quart container and stir until thoroughly mixed. Cover and chill in the refrigerator until thoroughly chilled, about 3 hours.
  2. Once chilled, turn on an ice cream maker and pour in the coconut mixture. Spin in the ice cream maker until thick and slushy, about 20 to 30 minutes. Keep cocktail chilled in the ice cream maker base while serving.
    Write a review | 5 Reviews
  • Frozen Coco Loco Recipe
    2

    Pretty disappointed in these. They weren't slushy at all, despite a rock-solid ice cream maker bowl, and we had to pop them back in the freezer for 2+ hours to get them to a slushy consistency. When they were finally done, the cream of coconut formed gross flakes and round bits of fat, floating throughout the drink. The taste was overall great, but these directions didn't result in the desired product.

  • I would do as Aunt Jenny suggests, perhaps using a bit more ice (3 cups of water - more like 4 cups of cracked ice) and then after blending, put in the freezer and stir ever 15 minutes or so until it becomes real slushy.

  • Kiss28c, it won't be exactly the same texture, but you can approximate the drink by throwing the ingredients in your blender, using 3 cups of cracked ice in place of the water.

  • Kissy28c:

    The point of an ice cream maker is to keep the stuff cold as it agitates. I don't think a blender will work.

    You can try the old way of doing it:
    Find two coffee cans of different sizes, so that one will fit completely inside the other. Pour the mixture into the smaller can, seal it well and place inside the larger can. Fill the inside of the larger can with ice and rock salt. Seal the larger can well. Find a partner and roll the can assembly back and forth for 30 minutes.

    I prefer the liquid nitrogen method instead since it takes less than 5 minutes.

  • this sounds great but alas i have no ice cream maker. can this be made in a blender?

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