Coconut Cloud Martini
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Tommy Bahama's Restaurant & Bar in Midtown concocted this Coconut Cloud Martini for summer - if you're looking for a festive array of cocktails to serve on the Fourth of July, it would be great to serve with the Blue Hawaiian and Strawberry Daiquiri also created by Tommy Bahama's Restaurant & Marlin Bar!
- 1 Ounce Brugal Blanco Rum
- 1.5 Ounces coconut rum
- 0.5 Ounce Coco Lopez®
- 1.5 Ounces vanilla vodka
Shake 20 times in a cocktail shaker and strain. Garnish with toasted coconut.
Lactose intolerant and Keto clean eating- I wholeheartedly recommend the original creamer. It's really the best Coconut creamer out there! It stands up well to my morning espresso and lends a subtle flavorful coconut whisper.
Love it! I make ‘lattes’ with it and add frothed steamed almond milk or whatever milk you like. I also add a little agave nectar sometimes.
On cloud nine with this Salted Caramel Creamer! My mornings at home just got so much better now that I have this amazing non-dairy coconut creamer to add to my coffee!
I was skeptical about this but it’s very good and a good substitute for someone who needs something hot to drink in the morning and is giving up coffee.
I use it in my fight against arthritis and inflammation it's great and taste wonderful
I am on the road A LOT so the convenience of these creamers make being on the road so much easier. I love the vanilla, and lets just get real I can’t do plain black coffee.
The matcha green tea latte mix is so amazing! It takes 2-3 tablespoons of mix and 6-8 ounces of hot water.
Favorite mug full o’ joe and my new favorite creamer.
This tastes great. It satisfies my craving for hot chocolate.
To toast the coconut, I just put a big handful into a round cake pan and popped it into the oven under the broiler a few minutes. You do have to keep and eye on it, and move it around every couple of minutes. Do NOT turn your back on it. it will burn in a heartbeat if you aren't paying it any attention! Then, to rim the glasses, I ran a bead of honey all around the rim, then inverted the honey rimmed glass down into toasted coconut firmly.
Into a martini shaker, mix together the alcohols, cream of coconut, and pineapple juice. Add ice and shake for a minute or so until cold. Strain the drink out into toasted coconut-rimmed martini glasses. Drizzle some of the Godiva white chocolate liqueur over the top and garnish with a bit more toasted coconut if you'd like.
- 3 large egg whites
- 1 1/4 cups sugar
- 5 tablespoons cold water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup sifted cake flour
- 1 1/2 cups superfine sugar
- 14 large egg whites (1 3/4 cups), room temperature
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 3 to 4 cups flaked coconut
Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
There are so many coconut products on the market that go beyond sweet flaked coconut. In our coconut dessert recipes, we use everything from unsweetened coconut flakes and sweetened shredded coconut to coconut milk and coconut cream. Each coconut product brings a special flavor and texture to our recipes for cakes, cookies, pies, and donuts.
Looking to make something that requires surprisingly little effort but delivers major flavor? Our crowd-pleasing Chocolate-Coconut Sheet Cake, pictured here, fits the bill and will have family members and friends asking for seconds. That's not the only crave-worthy recipe in this mix. In fact, all of the coconut-based desserts featured here will entice you to go back for more. Our Powdered-Sugar Coconut Layer Cake, for example, is so light yet decadent that we think you won't stop at seconds&mdashit's so good you'll probably want to reach for thirds. Its texture is similar to angel food cake that's thanks to its use of nine egg whites and cake flour, which has less protein than all-purpose flour resulting in a fine crumb and light texture.
Another guaranteed fan-favorite is our one-pan Chocolate-Chip Oat-Coconut Skillet Cookie. Made with oats, flaked coconut, and chocolate chips, it has a very appealing mouthfeel. Pro tip: The skillet cookie is best eaten warm, so don't be afraid to dig in after it has cooled ever so slightly at room temperature. If a classic cake is more your speed, you'll be pleased to know that we also have a fabulous layer cake recipe. Coconut and lemon flavors come together in our Meyer-Lemon and Coconut Layer Cake, which showcases coconut in the cake, filling, and in the frosting candied lemons and fresh mint leaves make this a dessert that truly tastes as good as it looks.
For a taste of something sweet any time of the year, make these fabulous coconut dessert recipes.
- Warm up your coconut oil in the microwave for about thirty seconds to melt it
- Add food coloring to the oil (totally optional, and you have to add about half the little bottle for it to work at all)
- Put your flour in the Ziploc Baggie
- Pour the oil into the baggie and knead the dough until it&rsquos mixed.
- Now you have light, fluffy awesome cloud dough!
If you&rsquore looking for more awesome ways to play with dough, then check out some of these super cool dough recipes over at the Kids Activities Blog. (Where I am now a regular contributor! YAAY ME!!)
Start with the rim. Lightly coat the glass rim with honey. This will keep the toasted coconut secured to the rim. On a shallow baking dish, add a few tablespoons of sweetened coconut and toast for a few minutes until lightly brown. Lightly roll the rim of the glass in the coconut and set aside to set.
Into a cocktail shaker filled 1/2 way with ice, add 1 1/2 ounces of vodka and 1 ounce of light rum. Next, add 2 ounces of lite coconut milk and 1 ounce of coconut simple syrup. Shake vigorously for 30 seconds, then strain into your martini glass, and Bob’s your Uncle!
What is Adrenal Fatigue?
We live in a society that values hard work, but this can often translate to a lack of sleep and a reliance on substances like caffeine. When we’re exhausted, we also tend to reach for sugary foods to keep us going. Chronic fatigue may be more common than the average person realizes. In fact, over 1 million people in the United States suffer from extreme cases of chronic fatigue.
This feeling of being exhausted or “burnt out” may be caused by adrenal fatigue, which can occur as a result of chronic stress and adrenal insufficiency. The adrenal glands, which sit on top of your kidneys, release a number of important hormones. They are also in charge of producing cortisol, which is a stress-related hormone that plays a part in regulating energy and blood sugar. It usually rises in the morning when you wake and slowly goes down throughout the day.
When you’re feeling stressed out, the adrenal glands release cortisol, which responds to a slower immune system and a change in blood pressure. However, chronic stress or anxiety can over-work your adrenal glands so that they may not be able to produce enough cortisol. This phenomenon is called adrenal insufficiency. Adrenal fatigue is thought of as a milder form of adrenal insufficiency. That said, adrenal fatigue that goes untreated can lead to hypertension, or high blood pressure, which may lead to a heart attack or stroke.
Common symptoms of adrenal fatigue include:
In more severe cases of adrenal insufficiency, you may experience:
Frozen Coconut Drink Recipe
This is like a piña colada, but much more decadent. Try using ice cream to turn these summer flavors into a rich, creamy drinkable (and, um, spiked) dessert. You'll definitely want to make a double batch.
Frozen Coconut Drink Recipe
- Prep Time: 5 minutes
- Level of Difficulty: Easy
- Serving Size: 1 to 2 drinks
- 1 ounce white rum
- 1 ounce coconut rum
- 1/2 ounce Frangelico
- 3 tablespoons coconut ice cream
- 1 cup ice
- toasted coconut flakes, optional for garnish
In a blender combine all of the ingredients and puree until smooth. Pour and sprinkle toasted coconut on top, if desired for garnish. Serve.
15 Coconut Milk Recipes that Don't Use the Full Can
So many recipes out in the blogosphere call for a partial can of coconut milk. 2 tablespoons here, half a can there.
And consequently, I’m always wasting a partially opened can that I stuff onto the back shelf of my fridge, convinced that I will use it soon. but then I forget about it. and weeks later, I’m throwing it into the trash.
You never have to waste another partially opened can of coconut milk again! Why? Because of Coconut Cloud. Never heard of it? It’s a new product I’m totally loving!! It’s basically a powdered version of canned coconut milk. What I love most is that you can stir up any amount that you want to use in a recipe rather than opening an entire can and having to refrigerate (or worse, waste!) the extra. PLUS. it’s 100% dairy free, non-GMO, soy-free, dairy-free, no gums, high in medium chain fatty acids, and has no trans fats!
4 tbsp Coconut Cloud + 8oz water = 1 cup coconut milk
1/2 tbsp Coconut Cloud + 1/8 cup water = 2 tbsp coconut milk
To get started, here’s 15 recipes that use LESS than a full can of coconut milk. Perfect to use with your new bag of Coconut Cloud!