Pink Coconut Frost 1 (6-ounce) can frozen pink lemonade
3/4 to 1 1/2 cups gin
3 tablespoons cream of coconut
1 to 2 tablespoons maraschino cherry juice
16 to 20 ice cubes
Maraschino cherries Combine all ingredients except cherries in container of electric blender; process until frothy. Serve garnished with a maraschino cherry. Yield about 4 cups. (Recipe from Southern Living)
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