Process strawberries and cream of coconut in a blender until smooth; pour
into a pitcher or large bowl. Stir in pineapple juice, club soda and, if
desired, rum. Serve over crushed ice. Yield 2.1/2 quarts.
Source: Meadoword (12/97)
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Mar 10, 1998
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