Pink Colada - cooking recipe

Ingredients

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

Preparation

Mix limeade, coconut cream and grenadine syrup.
Add sparkling water.
Serve over ice and garnish with lime slice and maraschino cherry if desired.
Makes 24 servings (1/2 cup each).