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

Ingredients

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

Method

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.

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.