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CALIFORNIA APRICOT PIÑA COLADA
Makes 1 quart
• 1 can (15 1/4 oz.) California apricot halves in syrup, undrained
• 6 tablespoons frozen pineapple juice concentrate, unthawed
• 6 tablespoons frozen coconut milk or canned creme of coconut
• 3oz. light rum (6 tablespoons), (optional)
• 1 light creme de cacao (2 tablespoons), (optional)
• 10 ice cubes
Combine all ingredients in electric blender.
Whirl until smooth and blended.
Apricot Producers of California - www.apricotproducers.com
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