Stir coconut-flavored sparkling water, cranberry juice drink, and lime juice together in a pitcher.
Fill glasses with ice cubes. Pour sparkling water mixture over ice; garnish with sliced lime.
Cook coconut juice with gelatin according to package instructions. Depending on how firm you want it to be.
Let cool completely and cube. Set aside.
Boil water and cook tapioca till transparent about 20 minutes, drain.
In a large bowl, combine half and half with sweetened condensed milk, according to your preference of sweetness.
Add in cubed coconut, tapioca and gelatin cubes. Blend well and chill at least 6 hours. Serve cold. YUMMO!
Bake cake mix as directed in a 9 x 13-inch pan.
Cool 15 minutes.
Bring milk, sugar, coconut juice and 1/2 cup coconut to a boil.
Put holes in cake with utility fork.
Pour hot mixture over cake.
Cool. Top with Cool Whip topping and 1/2 cup coconut.
Refrigerate.
Combine sugar and water or coconut juice in a saucepan.
Cook until syrupy.
Add coconut and cook 1 minute.
Remove from heat and fold in stiffly beaten egg whites and vanilla.
Ice a plain cake. Makes enough icing for a 2-layer cake.
Bake cake as directed on box in a 13 x 9 x 2-inch pan.
While cake is hot, punch holes in it with fork and pour Eagle Brand over it.
Let the cake cool.
Mix together coconut juice and whipped topping.
Spread over cake.
Sprinkle coconut over top of cake. Keep in refrigerator.
Sift cake flour, baking powder and salt; set aside.
Cream Crisco until fluffy.
Add sugar gradually until all is used; add egg whites, one at a time and beat until fluffy.
Add dry ingredients and milk gradually, beginning and ending with dry ingredients.
Add extract and beat 2 minutes.
Bake in a 350\u00b0 oven.
Bring to a boil, coconut juice and powdered sugar.
Spoon over each layer as you frost your cake.
Beat 1 cup of butter until creamy.
Add 2 cups of sugar, 1/2 cup at a time, and beat until creamy.
Beat in egg, flour, baking powder and 1 teaspoon of salt.
Add alternately with milk and coconut juice.
Beat until smooth.
Add 1 teaspoon of vanilla. Bake in layers at 350\u00b0 until cake tests done.
br>Carefully stir in the coconut juice and fish sauce-- there may
ew Recipes:
Read the recipe ALL the way through before
aucepan. Add enough water to coconut juice to make 1 1/2
Cut into pieces as necessary for your juicer.
Drink immediately for greatest benefit.
ruit mixture, combine half the coconut milk and brown sugar in
nd the vanilla, almond, and coconut extracts. Do not overmix the
>COCONUT
he syrup, coconut, double cream, grated lemon and lemon juice together in
25 degrees F. Spread the coconut evenly onto a baking sheet
fish sauce, sugar, salt, and coconut juice, stir until combined.
Add
Stir juices, water and sugar in pitcher until sugar is dissolved.
Just before serving, add ginger ale.
Put ice cubes in glasses.
Add drink and serve.
Makes 1 quart or 32 ounces.
Combine pineapple juice and rum in a tall glass filled with ice.
Pour in Sparkling Juice Drink.
Garnish with pineapple wedge and maraschino cherry, if desired.
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.