Coconut Mojito Fruit Dip V Gf Food

COCONUT MOJITOS

Steps:

• Put the mint, lime juice and simple syrup in a pitcher. Muddle the mint leaves with the end of a wooden spoon until crushed. Pour in the coconut water and rum. Add ice to fill the pitcher, and stir to combine. Pour into glasses and garnish each with a lime round, if using.

COCONUT MOJITO

Steps:

• Gather the ingredients.
• If you like, rim a double old-fashioned glass with lime sugar: In a shallow dish, combine the finely grated lime zest with the sugar. Wet the glass rim with a piece of lime then roll the rim in the lime sugar, shaking off any excess.
• In a cocktail shaker, combine the torn mint leaves, fresh lime juice, and raw sugar. Muddle well to dissolve the sugar.
• Add the rum and cream of coconut, and fill the shaker with ice.
• Shake vigorously for at least 30 seconds.
• Strain into the rimmed glass over fresh ice.
• Top with soda and garnish with the mint sprig and lime slice.

COCONUT MOJITO FRUIT DIP (V + GF)

Steps:

• At least 15 minutes before you're going to make the fruit dip, place a medium-sized mixing bowl plus the beaters to a hand mixer in the freezer or refrigerator.
• Chop up the ½ cup mint leaves; set aside.
• Gently remove the chilled can of coconut milk from the refrigerator, trying not to tip the can. Quickly flip the can upside down. Open the can and dump out the coconut water, reserving it to use in a smoothie or other recipe. Scoop the coconut cream out of the can and into the chilled bowl. Using your hand mixer beat the cream until it is smooth and fluffy.
• Add the remaining ingredients (except the fruit) and use the hand mixer to incorporate them evenly. Place in the refrigerator until you are ready to serve.
• Serve the fruit dip with fresh fruit of your choice.
• Store the leftover fruit dip in the refrigerator for up to 3 days. When kept in the heat the coconut whipped cream will melt. So, keep it in the refrigerator just before serving.

CREAMY COCONUT LIME MOJITO

Steps:

• 1. To make the lime sugar. Combine the lime zest, sugar, and a pinch of salt on a shallow plate. Rim your glasses in sugar, then fill with ice.2. In a cocktail shaker or glass jar, muddle the lime, mint, and sugar (if using) together, squashing everything to release the juices. Add the white rum and coconut rum. Fill with ice and shake until combined. Add the coconut milk and shake. 3. Strain into your prepared glass. Slowly top with ginger beer, then gently stir to combine. Enjoy immediately.

COCONUT MOJITO

Steps:

• Put the mint, lime juice and Simple Syrup in a pitcher. Muddle for a few seconds to release the flavor from the mint.
• Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine and chill.
• Stir together the sugar and 1 cup water in a medium pot. Bring to a simmer over medium-high heat. Stir to make sure all the sugar is dissolved. Simmer for 1 minute, and then remove from the heat. Cool completely.

COCONUT FRUIT DIP

Steps:

• In a blender, combine the first five ingredients; cover and process for 1 minute or until smooth. Serve with fruit. Store in the refrigerator.