Instructions: Stir all ingredients until the sugar has dissolved. I use 1 tbsp of the Flavorganics brand, but if you use another brand, you may need more. Store in a covered container in the refrigerator for up to 2 weeks. Add one ounce of vodka to help the syrup last longer.Recipe Variation #2 - Frozen Coconut DaiquiriThis blended daiquiri is smooth, creamy, and not too sweet! Make your own cream of coconut by combining 1 can of coconut cream with 1 3/4 cup sugar and a pinch of salt. Ingredients:
2 oz white rum
1 oz freshly squeezed lime juice
1 oz cream of coconut (such as Coco Lopez or Goya, or homemade)
Instructions:
Combine all ingredients with 3/4 cup cup ice (preferably crushed) in a blender.
Blend on high until smooth.
Pour into a large coupe or cocktail glass and garnish with a lime twist (or an edible flower, if desired).
Recipe Variation #3 - Caribbean Spiced Coconut DaiquiriIf you have a coconut liqueur or coconut rum liqueur such as Malibu, and a bottle of Velvet Falernum, you can try this Caribbean-spiced variation:Ingredients:
2 oz white rum
1 oz freshly squeezed lime juice
3/4 oz coconut liqueur / coconut rum liqueur (like Malibu Rum)
1/4 oz Velvet Falernum
Instructions:
Combine all ingredients in a cocktail shaker and fill 3/4 with ice.
Shake until chilled and strain into a coupe glass.
Garnish with a lime wheel or an edible flower, if desired.
Measurement ConversionsIf you don't have a jigger for measuring ounces, use this handy list for converting from ounces to cups and tablespoons!2 oz = 1/4 cup1 oz = 2 tablespoons3/4 oz = 1 1/2 tablespoons1/4 oz = 1 teaspoon
Keyword coconut syrup, cream of coconut, lime juice, rum,