Coconut Blizzard Drink Recipes

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COCONUT BLIZZARD DRINK



Coconut Blizzard Drink image

I haven't tried this recipe but picked it up at my work (grocery store. It looks very refreshing!The preparation time is estimated.

Provided by Princesspharm

Categories     Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups orange juice
2 cups non-fat vanilla yogurt
1 1/2 cups pineapple chunks
1 cup ice cube
1 1/2 teaspoons coconut extract

Steps:

  • In a blender puree all ingredients until smooth.
  • And serve!

COCONUT BLIZZARD CUPCAKES



Coconut Blizzard Cupcakes image

I found these cupcakes in a Family Life magazine. They are kind of like a Hostess cupcake only they are white cake with a dab of raspberry in the center and topped with coconut.

Provided by Chandra

Categories     Dessert

Time 35m

Yield 10-12 cupcakes

Number Of Ingredients 17

6 tablespoons unsalted butter, melted
1/2 cup milk
1 large egg
1/2 cup sugar
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 teaspoons seedless raspberry jam
4 tablespoons unsalted butter, at room temperature
2 cups sifted powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
1 pinch salt
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350°F.
  • In a large bowl mix butter, milk, egg, sugar and extracts.
  • In another bowl, stir together the flour, baking powder, baking soda and salt.
  • Stir flour mixture into the butter mixture.
  • Divide up mixture into 10 to 12 paper-lined muffin cups, filling each about 2/3.
  • Drop a teaspoon of jam in the center of each cupcake (The jam will sink as the cupcake bakes).
  • Bake for 20 minutes, or until done with toothpick test.
  • Let cool in muffin tin for 5 minutes, then remove to wire rack to cool completely.
  • Meanwhile, make icing by beating the butter until fluffy; then add sugar a little at a time, alternating with the cream.
  • Add vanilla and mix well.
  • Spread icing on top of cooled cupcakes.
  • Immediately dip cupcake top in bowl of coconut, covering the frosting.
  • Refrigerate until time to eat.

Nutrition Facts : Calories 378.1, Fat 17.6, SaturatedFat 11.7, Cholesterol 59.5, Sodium 198, Carbohydrate 53.4, Fiber 0.8, Sugar 40.9, Protein 2.8

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