Recipe courtesy of Molly Yeh
Creamy Fruit Salad “Cocktail”
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- Level: Easy
- Total: 3 hr 5 min (includes freezing time)
- Active: 10 min
- Yield: 4 cocktails
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 476
- Total Fat
- 21 g
- Saturated Fat
- 18 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 17 mg
This Midwestern-ized creamy cocktail is inspired by Molly and Nick’s first date where they had fruit salad, and the booze aka aquavit inside is a nod to their wedding where Molly drank massive amounts of aquavit. Let’s hope for no hangover this time around.
- Level: Easy
- Total: 3 hr 5 min (includes freezing time)
- Active: 10 min
- Yield: 4 cocktails
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 476
- Total Fat
- 21 g
- Saturated Fat
- 18 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 17 mg
Ingredients
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Directions
- Put the can of coconut milk in the refrigerator and chill until very cold, 3 hours or overnight. Line a plate or small baking sheet with parchment and spread the grapes, cherries, peaches, and pineapple chunks in a single layer. Freeze until solid, about 3 hours.
- Mix the aquavit and orange juice together. Stir the coconut milk with a spoon until creamy.
- Add the frozen fruit to a glass. Add the maraschino cherry juice, then the coconut milk, then the aquavit. Add a fresh pineapple wedge and a Luxardo cherry to each for garnish.
