Crazy Coconut Lemonade Recipes

CRAZY COCONUT LEMONADE

Crazy Coconut Lemonade image

Provided by Ingrid Hoffmann

Time 1h5m

Yield 8 servings

Number Of Ingredients 7

Ingredients

6 to 8 mint leaves, plus more for garnish
1/2 cup sugar
1 cup mixed lemon and lime juice
Rum, optional
1/2 gallon water, or to taste
Lemon and lime slices
Sweetened shredded coconut

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

Coconut Lemonade image

I love mixing cocktails. This is a sweet refreshing cocktail that tastes like coconut lemonade. If you like stronger drinks, double the brandy.

Provided by FrackFamily5 CA->CT

Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

ice
1 (1.5 fluid ounce) jigger coconut rum
1 (1.5 fluid ounce) jigger peach brandy
2 fluid ounces grapefruit-flavored soda (such as Squirt®), or more to taste
1 lime wedge

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.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 14.6 g, Fiber 0.1 g, Sodium 17.9 mg, Sugar 6.2 g

YUMMY LEMON COCONUT LOAF

Yummy Lemon Coconut Loaf image

This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!

Provided by Christina

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 11

Ingredients

1 cup white sugar
½ cup butter, softened
2 eggs
1 lemon, juiced and zested
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
½ cup flaked coconut
¾ cup confectioners' sugar
2 teaspoons lemon juice, or more as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 46.5 g, Cholesterol 62.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 7.3 g, Sodium 202.3 mg, Sugar 31.3 g

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