These coconut blood orange daiquiris are sweet, slightly tart and oh so refreshing! The delicious frozen cocktails are incredibly easy to make and require just three ingredients plus a few handfuls of ice!
We were having a bout of warmer weather when I began thinking that using winter citrus for a frozen cocktail would be a lovely idea. But just after I got around to buying a few blood oranges and a bottle of rum, winter decided to return with an intensity rarely seen in the Ozarks. And that’s how we found ourselves sipping on frozen daiquiris in the middle of a blizzard. While they turned out incredibly refreshing and delicious, I think I’ll wait to whip up another batch of these coconut blood orange daiquiris until I’m certain warmer weather is here to stay!
making blood orange daiquiris
To make these frozen daiquiris, you’ll just need a few blood oranges, your favorite rum, a can of cream of coconut and a few handfuls of ice. Two or three blood oranges should be just about right to get enough freshly squeezed juice for this cocktail, but I alway like to have an extra to slice and use as a garnish. And just one more note about the ingredients: make sure you’re using cream of coconut and not coconut milk or unsweetened coconut cream. Cream of coconut is a sweetened product often used to flavor mixed drinks such as pina coladas and you’ll need the sweetness it brings for this cocktail.
After adding the blood orange juice, cream of coconut and rum to the blender, I like to start adding ice one cup at a time. I used two cups of ice to get the perfect consistency, but if you alter the ratios or total amount of liquid you may need a bit more or less.
For more cocktail ideas, check these out!
- limonada de coco
- spiced pomegranate champagne punch
- fruit infused vodka: three flavors
- peach chamomile gin cocktail
- rum ½ c (120 ml)
- blood orange juice ½ c (120 ml)
- (freshly squeezed)
- cream of coconut ⅓ c (90 g)
- ice 2 c (300 g)
- Add all ingredients to a blender and blend until smooth.
- Cream of coconut: Make sure to use cream of coconut (such as Coco Lopez) and not coconut milk or coconut cream. Cream of coconut is the sweetened version of coconut cream.
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