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
ouble this part of the recipe and keep a bag for
Combine the strawberries, coconut milk, vodka and cream of coconut in a blender and puree until smooth.
Pour the extra coconut milk onto a saucer. Spread the flaked coconut on another saucer. Dip the rim of 1 cocktail glass in the coconut milk, then into the flaked coconut. Repeat with the remaining glasses. Put 2-3 ice cubes in each glass, fill with the strawberry mixture and serve.
>recipe in half, use one.
7 ounce package of flaked coconut
In a very large plastic pitcher, mix cream of coconut, lemonade concentrate, pineapple juice, and vodka. Chill overnight in freezer, or until slushy.
To serve, place 2 scoops into a glass, and then fill glass with soda. Serve with long handled spoons.
Place vodka, Kahlua, Malibu, coconut cream and ice cubes in old-fashioned glass and stir to combine.
Note: To open a coconut: Preheat the oven to 375
In a pitcher stir together the half-and-half, coconut rum, vanilla vodka, and cream of coconut.
Place ice cubes in a martini shaker.
Add coconut mixture.
Cover and shake.
Divide mixture among prepared martini glasses.
Makes: 4 to 6 drinks.
diced tomatoes, parsley, basil and vodka. Bring to a simmer and
eat and stir in the coconut milk. For an extra creamy
mixing bowl.
Dissolve coconut milk powder with water, add
Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice.
Pour honey onto a plate.
Lay out coconut on a plate.
Dip the rims of chilled glasses into honey and roll in coconut.
Shake and pour into chilled martini glasses to serve.
NOTE: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.