This Honeydew Coconut Daiquiri is a blend of sweet honeydew melon, coconut cream, and spiced rum. The result is a smooth and delicious tropical cocktail.
I did a lot of traveling this summer, and as soon as I got home, the only thing this Self Proclaimed Foodie wanted to do was stay home, cook, and eat. Traveling wore me out. Now that school is back in and our days and evenings are jam packed with routine activities, I’m already daydreaming of a tropical vacation.
The number one rule in our Foodie household is that we don’t hold back when it comes to food and drink while on vacation.
Well, it just so happens that I don’t have any tropical vacations in my near future. That won’t stop me from making things like this daiquiri. I got a huge honeydew melon in my CSA box at the farmer’s market. Javier, the wonderful guy who helps carry all my produce to my car each week, told me how to tell when a honeydew is at its peak ripeness. If you take your hand and rub the skin, it should feel slightly tacky. When it gets to that stage, cut that sucker open. That’s what I did.
We put half our honeydew in a lemon cucumber honeydew salad and the other half in this drink. Now, don’t use coconut milk. You want coconut cream. That is what will make your daiquiri creamy and wonderful. You can always serve this drink without the alcohol, and that’s what we did for our foodie-in-training kids. But after we served up their portions, we added the spiced rum to the blender and let’er whirl! Sooooo good.
Honeydew Coconut Daiquiri
- 1/2 honeydew melon
- 1/2 cup sugar
- 1/2 cup water
- 1 lime
- 14 ounce can coconut cream
- 1/2 cup spiced rum
- Remove peel and seeds from honeydew. Chop and freeze fruit for at least 4 hours. If fruit is not frozen, you must add additional ice.
- To make simple syrup, use a vegetable slicer to remove outer peel from lime. Combine peel with sugar and water in small sauce pan over low heat until sugar dissolves. Swirl pan to help combine and remove from heat as soon as syrup has formed and no solid sugar remains, about 5 minutes. Cool entire mixture with lime peel in refrigerator.
- In large blender, combine juice from remaining lime, frozen honeydew, simple syrup with lime peel removed, and all of the coconut creme (omit any watery liquid from can). If making virgin daquiris, blend until smooth and serve. If adding booze, add spiced rum, then blend until smooth.
- Blend with additional ice if needed. Serve immediately. Garnish with unsweetened coconut flakes, if desired.