25 degrees F. Spread the coconut evenly onto a baking sheet
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
ut the 2 tablespoons of coconut.
5. Mix well, and
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
o pan.
Stir in coconut milk and heat through without
late of course salt. Drop tequila infused jalapeno rings into the
>recipe in half, use one.
7 ounce package of flaked coconut
n another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown
hicken, pour lime juice and tequila into a sealable plastic bag
In a shaker half-full of ice, combine tequila, coconut cream, liqueur, and juices.
Shake well and strain into glass.
Sprinkle coconut on top.
whisk in coconut, lime zest and juice and tequila and remaining 1
Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.
In a pitcher or a cocktail shaker, combine the tequila and the ice cubes and stir or shake 20 times.
Place the Triple Sec in a chilled cocktail glass, swirl it around to coat the inside of the glass, and discard it.
Strain the tequila into the glass.
Thread the twist of lime and the strip of chile onto the cocktail skewer, perch it on the rim of the glass, and serve at once.
This recipe yields 1 martini.
Whisk together the tequila, 2 tablespoons of lime juice,
Mix sweet and sour mix, tequila, triple sec, coconut milk, and lime juice in a pitcher, stirring vigorously. Serve over ice.
eat and stir in the coconut milk. For an extra creamy