Coconut Lemonade Recipes Recipes Recipe Cards

CRAZY COCONUT LEMONADE

Steps:

• Muddle the mint leaves with a pestle in the bottom of a large pitcher. Add sugar, lemon and lime juice, and rum, to taste. Cover with water and refrigerate until cold. When ready to serve pour over ice, slices of lemon and lime, and coconut flakes. Garnish with a sprig of mint.

COCONUT LEMONADE

Steps:

• Fill a low-ball glass with ice. Pour coconut rum and peach brandy over ice. Top with grapefruit-flavored soda; squeeze lime over soda. Stir.

CRAZY COCONUT LEMONADE

Steps:

• Muddle the mint leaves, sugar, lemon slices and lime slices with a muddler or pestle in the bottom of a large glass. In a blender, mix a little ice, water, coconut milk, lemon juice, lime juice and rum (if using). Give drink a quick blend. Pour into glass with muddled mint mixture. Garnish with mint sprigs and lime slices.

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

QUICK BRAZILIAN LEMONADE

Steps:

• Stir water and sugar together in a bowl until sugar dissolves; chill in refrigerator.
• Cut ends off of each lime and cut each lime into 8 segments.
• Working in batches, pulse sugar-water and lime wedges together in a blender several times. Pour mixture through a strainer into a pitcher.
• Stir cream of coconut into lime mixture.

LEMONADE LYCHEE AND COCONUT COCKTAILS

Steps:

• In a saucepan, bring to boil 1 cup water and sugar stirring until sugar is dissolved. Pour in a pitcher. Add lemon juice, rum, lytchi and their syrup. Put in fridge around 4 hours or all night.
• Serve with ice.

MARIO'S COCONUT LEMON CURD

Steps:

• Fill a saucepan with enough water to come about 1 inch up the side. Bring to a simmer over medium-low heat.
• Combine eggs, coconut oil, sugar, lemon juice, and salt in a large bowl. Set the bowl on top of the saucepan so it is over, but not touching, the simmering water. Cook, whisking constantly, until curd is smooth and the consistency of pudding, 6 to 8 minutes.
• Remove bowl from the saucepan and continue whisking curd until slightly cooled, 2 to 3 minutes. Cover with plastic wrap and refrigerate until cold and slightly thickened, about 1 hour.