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"Tall coconut-rimmed glasses are filled with cherry rum cocktails garnished with fresh blueberries."
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servings 514 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place 1 to 2 cups of shredded coconut onto a small plate.
  2. On a separate small, plate pour 2 tbsp. BACARDI(R) Superior Rum.
  3. Rim the tops of 4 collins glasses by dipping the rim of each glass in the BACARDI(R) Superior Rum and then in the Shredded Coconut. Set aside.
  4. Combine all remaining ingredients (except blueberries) into a pitcher and stir to mix.
  5. Fill rimmed collins glasses with ice.
  6. Pour cocktail into glasses and garnish with 3 blueberries skewered on a cocktail pick.

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