Sueño Mexocano

INGREDIENTS

4 oz. rompope (bottled eggnog-like rum drink)

1 1/2 cups strawberries, stemmed and hulled

1 cup fresh or frozen mamey pulp

2/3 cup cream of coconut

3 cups crushed ice

1/2 cup whipped cream

1 tbsp. cassis

PREPARATION

Combine rompope, strawberries, mamey pulp, cream of coconut, and crushed ice in blender and purée until smooth. In small cup, stir together whipped cream and cassis until well mixed. Garnish each serving with dollop of cassis-flavored cream. Makes 4 to 5 servings.