Coconut Lime Drink

I've been making a lot of coconut things lately and I have again today!  Tonight I made a coconut, lime drink that was actually poured into a real coconut.  This drink was delicious!  I got this recipe from a food magazine called Bon Appetite.  The recipe calls for 1/4 cup gold rum and a 1/4 cup light rum, but since I'm a kid I can't have that.  So I totally omitted the rum.  And it was delicious without!  Here's the recipe!


Ingredients:
1/4 cup sugar
2 fresh young coconuts (green skin cut away)
1/4 cup canned unsweetened coconut milk
1/4 cup light rum (optional)
1/4 cup gold rum (optional)
2 tablespoons plus 2 teaspoons pineapple juice
ice cubes
1 lime slice (for garnish)
1 maraschino cherry (for garnish)

Directions:

  Bring the sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves.  Cool the simple syrup.  Cut off 2 inches of the top of the coconut.  Reserve the coconut water!  Mix 1/4 cup simple syrup, coconut milk, light rum, gold rum, lime juice, pineapple juice and 1/2 cup reserved coconut water in a large cocktail shaker.  (We don't have a cocktail shaker so we just shook it up into a large smoothie container.)  Pour the contents of the shaker into the coconuts, dividing equally.  Do not strain!  Garnish each with a lime slice and a maraschino cherry.  Serve with a straw and a spoon if you want to scrape out the fresh coconut from inside the shell.  Enjoy! :)

Thanks

Alyssa :) 

My Coconut Cupcakes w/coconut cream cheese frosting!

So far I've made two cupcakes from my own recipe.  I've made a pumpkin cupcake and a coconut cupcake.  They were both really good!  Here's my recipe for the coconut! :)




Ingredients:
2 1/4 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
1 1/2 teaspoon salt
2 eggs
1 cup butter (2 sticks)
1 teaspoon vanilla
13 1/2 oz. of coconut milk


Directions: 
Preheat the oven to 350 degrees.  In a medium bowl mix together the flour, baking soda and salt.  Then, in an electric mixer combine the butter and the sugar.  Beat until light and fluffy.  Once well combined, add the eggs, vanilla and the coconut milk.  Mix on medium speed until combined.  Put cupcakes into cupcake liners and bake for about 20 minutes.  Let cool for 10-15 minutes.


Coconut Cream Cheese Frosting:
1 8oz. pkg. cream cheese
1/2 cup butter (1 stick)
1 1/2 cups sugar
1 cup coconut milk


Directions: Combine all the ingredients into an electric mixer.


For a little something extra, I toasted some coconut to go on the top!  Here's all you need!


4 cups sweetened coconut flakes


Directions:
Put the coconut onto a rimmed cookie sheet.  Preheat the oven to 350 degrees.  Toast coconut 10-15 minutes or until lightly browned.  Sprinkle toasted coconut over the already frosted coconut cupcakes!


Enjoy!

Pancakes w/ Raspberry drizzle and Coconut whipped cream

Today when I got up in the morning, I was looking through some food blogs.  Since I hadn't eaten anything  I started to get really hungry!  So I decided to make some pancakes!  I added some chocolate chips, but you don't have to if you don't want to.  OK here's the recipe to the pancakes!


Ingredients:
2 teaspoons baking powder
1 cup all-purpose flour
1 teaspoon salt
1 egg
1 cup milk
1 tablespoon olive oil
1 cup oats
1 teaspoon vanilla
2 teaspoons cinnamon


Directions:
Mix the baking powder, flour and salt together into a large mixing bowl.
Break the egg into the bowl.  Add the milk and stir until the batter is smooth.  Add the oil and mix.  Put 1 tablespoon of olive oil into a large skillet over medium heat.  Tilt the skillet to cover the bottom with the oil.  Pour in the batter a little at a time to make circles about 2 1/2 inched across.  Make sure you leave room between the pancakes-be careful because the batter spreads out!  When the pancakes are full of bubbles but before the bubbles burst, turn them with a pancake turner.  Cook until the bottoms are browned.   Use the pancake turner to remove them from the skillet and stack them up on a plate.  Then put in another tablespoon of oil in the skillet and start a new batch.  (If you want chocolate chips in the batter, put a handful of chocolate chips into the batter once you put the pancake onto the skillet)


Raspberry drizzle:
1 cup frozen raspberries or regular raspberries
1/2 cup sugar


Directions:  Heat up frozen raspberries in a microwavable bowl and wait till they are warm and aren't frozen.  Put the raspberries into a small saucepan and set the temperature to medium.  Once warmed up and mostly melted add the sugar and stir.




Coconut whipped cream:
1 cup heavy whipping cream
1 tablespoon coconut imitation
1/2 cup sugar


Directions:
Whip the heavy cream with an electric mixer on high speed.  After fluffy and peaks are starting to form add the coconut imitation and the sugar.  


After everything is made stack the pancakes up, put a dollop of the coconut whipped cream on top of them and drizzle the raspberry sauce on top.  For extra decoration put a sprinkle of powdered sugar for a finishing touch.


Enjoy! :)