Toasted Coconut Colada Recipes

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 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.

COCONUT COLADA

Steps:

• Add the Banks 5-Island rum, pineapple juice, lime juice and coconut sorbet to a shaker with ice and shake until well-chilled.
• Double-strain into a chilled rocks or coupe glass or a coconut shell.
• Garnish with dried coconut flakes.

EASY PINA COLADA FRENCH TOAST

Steps:

• Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
• Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.

LEMON-COCONUT PIñA COLADA

Steps:

• Place first 6 ingredients in large blender. Add ice. Cover and blend until smooth. Pour into two 14-ounce glasses. Garnish with grated lemon peel and nutmeg.
• Coconut Rim
• Dip the rim of each glass in water, then press into a bowl of coarsely crushed toasted shredded coconut. To crush the coconut easily, rub it several times in the palm of your hand.

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.