Toasted Coco Colada Recipes

TOASTED COCONUT COLADA

Steps:

• Pour shredded coconut into a dry pan and place over medium heat. Stirring constantly, cook until the coconut turns slightly brown around the edges and the aromas are released. Remove from heat.
• In a large measuring cup, stir together 2 tbsp of toasted coconut, almond milk, pineapple juice, and stevia.
• Pour coconut mixture into an ice cube tray and freeze. About 4 hours.
• Once frozen, pop the coconut cubes into a blender, add remaining coconut, pineapple rings, coconut water, rum, vodka, and ice and blend until smooth.
• Pour into glasses rimmed with coconut.
• Enjoy!

COCOA COLADA

Steps:

• Bring two 14-ounce cans coconut milk and 1 cup water to a simmer over low heat. Add 1/2 cup sugar and 8 ounces chopped milk chocolate and whisk to melt. Spike with coconut rum, if desired, and garnish with toasted coconut.

TOASTED COCONUT PINA COLADA CAKE

Steps:

• For cake, preheat oven to 350° F.
• Mix all ingredients well.
• Pour batter equally into 3 greased and floured round cake pans.
• Bake for 25 minutes.
• Cool and Frost.
• For Frosting: Mix dry pudding mix and pineapple, then add cool whip.
• Frost cooled cake, and sprinkle with coconut and refrigerate until serving.
• Warning, since the frosting has cool whip in it, exposure to heat will make it runny.

TOASTED COCO COLADA

Steps:

• Blend first 5 ingredients in blender until slushy.
• Coat rim of daiquiri glass with lime wedge; dip glass into ground toasted coconut flakes.
• Pour into a daiquiri glass.