Chocolate Coconut Cocktails Food

CHOCOLATE COCONUT COCKTAILS

Chocolate Coconut Cocktails image

Your guests are going to love the rich chocolate and coconut flavors in these cocktails!

Provided by By Betty Crocker Kitchens

Categories Beverage

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

Water
1/2 cup chocolate candy sprinkles
1/2 cup crushed ice
1 container (6 oz) Liberté® Méditerranée coconut yogurt
1/3 cup chocolate-flavored liqueur
1/3 cup coconut rum
1/3 cup crème de cacao

Steps:

Dip rims of 4 martini glasses with water; dip rims into chocolate sprinkles. Set aside.
Add remaining ingredients to martini shaker; shake or stir. Pour into martini glasses.

Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Martini, Sodium 30 mg, Sugar 36 g, TransFat 0 g

COCONUT & CHOCOLATE BARS

Coconut & chocolate bars image

Get the kids in the kitchen to help bake these tasty sweet treats with coconut cream, desiccated coconut and milk or dark chocolate

Provided by Cassie Best

Categories Dessert, Treat

Time 50m

Yield Makes 12-16 bars

Number Of Ingredients 8

Ingredients

100g golden caster sugar
2 tbsp golden syrup
2 egg whites
160g can coconut cream
2 tsp vanilla extract
250g unsweetened desiccated coconut
50g dried cranberries or dried cherries (optional)
200g bar milk or dark chocolate , chopped into small pieces

Steps:

Line a 20cm square baking tin with baking parchment and heat oven to 180C/160C fan/ gas 4. Tip the sugar, golden syrup, egg white, coconut cream and vanilla into a mixing bowl and mix with an electric whisk until well combined. Add the coconut and dried fruit and mix with a spatula until the ingredients are all evenly coated in the egg white mixture. Tip into the baking tin, press down with the back of a spoon to compress and make an even layer, then bake for 25-30 mins until golden brown and firm to the touch. Leave to cool completely in the tin.
Melt the chocolate in a bowl over a pan of barely simmering water, or in short bursts in the microwave. Cut the coconut bake into 12 or 16 bars and remove the baking parchment. Turn the bars upside down and carefully spoon a little of the melted chocolate onto the base of each one, spreading with a knife to cover. Leave to set (pop in the fridge to speed it up if you like), then wrap the bars individually in baking parchment. Will keep in the fridge for up to 5 days.

Nutrition Facts : Calories 240 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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