Pink Colada - cooking recipe

Ingredients

2 (12 oz. each) cans frozen limeade concentrate, thawed
1 (15 1/2 oz.) can coconut cream
1/2 c. grenadine syrup
2 (28 oz. each) bottles sparkling water, chilled

Preparation

Mix limeade concentrate, coconut cream and grenadine syrup. Add sparkling water.
Serve over ice and garnish with lime slices and maraschino
cherries if desired.
Yields 24 servings (about 1/2 cup each).
Has 120 calories per serving.