Coco Loco Brulee Food

COCO LOCO (ROYAL CARIBBEAN'S VERSION)

Steps:

• Blend all ingredients with 1/2 cup ice. Add more ice as you wish.

COCONUT CREME BRULEE

Steps:

• Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins
• Preheat the oven to 325 degrees F.
• Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
• Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
• Slowly whisk the heated cream mixture into the eggs, stirring constantly.
• Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
• Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
• Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.

COCO LOCO

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

COCO LOCO BRULEE

Steps:

• 1. Cut the coconuts in half. The easiest way to do this is to tap the shell repeatedly with the back of a cleaver along an imaginary line going around the middle. After 10 to 20 taps, the shell will break neatly in two. Work over a bowl with a strainer to collect the coconut water, if desired, for making drinks. Blot the insides of the coconut dry with paper towels. Place the coconuts in plastic bags and refrigerate until ready to fill.2. Combine the cream, coconut milk, coconut cream, vanilla bean, and lemon zest in a heavy saucepan and gradually bring to a boil over medium heat, 6 to 8 minutes. Remove the pan from the heat and let cool for 3 minutes.3. Meanwhile, combine 1/2 cup of the sugar and the egg yolks in a medium-size heatproof bowl and whisk just to mix. Whisk in the cornstarch. Pour the cream mixture into the yolk mixture in a thin stream and whisk to mix. Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking steadily. Once the mixture thickens, simmer for 1 to 2 minutes. Do not boil rapidly or overcook, or the mixture will curdle. Remove the pan from the heat and let the custard cool to room temperature. Discard the vanilla bean and lemon zest. Spoon the custard mixture into the coconut shells and smooth the tops with the back of a spoon. Refrigerate the custards for at least 4 hours or even overnight.4. When ready to serve, sprinkle each custard with 2 teaspoons of the remaining sugar in a thin layer. Light a kitchen blowtorch following the manufacturer's directions. Or preheat the broiler and set the broiling rack 4 to 6 inches from the source of heat.5. Place a layer of crinkled aluminum foil in the bottom of a roasting pan and arrange the custard-filled coconut shells in the prepared pan, using the foil to steady them. Use the kitchen blowtorch to caramelize the tops of the custards. Or, broil until the tops have crusted to a golden brown, about 3 minutes watch carefully to prevent burning, shifting the pan as needed to ensure even browning.6. Divide the crushed ice among 6 shallow bowls. Place a coconut shell in each bowl and serve.Serves 6