Siesta Key Kiwi Colada

The Hill team enjoys a classic piña colada when the weather turns warm in Arizona and Florida. This kiwi colada is a new taste sensation.

The snowbirds have back headed north so I am coming back out of my shell.  I am re-visiting the authentic “old Florida” tropical tiki bars along the coast from Sarasota to Venice.

This means some new twists on summer drinks. Someone has to do the research.

I first tried a Kiwi Colada from a recipe discovered in an ’05 Cooking Light Magazine. It has a refreshing melon, kiwi and coconut taste.  This creamy  cooler is good for a late summer afternoon at the beach or pool.

Siesta Key Kiwi Colada


Ice, about 3 cups
5 peeled kiwi fruit divided
1/4 Midori, melon flavored liqueur
1/4 rum. We like Sailor Jerry’s or Captain Morgan’s
3 Tbsp Coco Lopez Cream of Coconut
1 – 8 oz can crushed pineapple in juice, un-drained


Cut 4  kiwi into quarters, and place in blender.
Add ice and other ingredients.
Blend until smooth.
Strain through a sieve into a pitcher, discarding seeds.
Divide into 4-6 glasses, depending on size.
Garnish glass with slices of remaining kiwi wheels.