Coconut Water And Lime Rickey Food

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COCONUT WATER AND LIME RICKEY



Coconut Water and Lime Rickey image

Provided by Alejandro Junger, M.D.

Categories     Non-Alcoholic     Low Fat     Kid-Friendly     Quick & Easy     Low/No Sugar     Lime     Coconut     Healthy     Vegan     Drink     Small Plates

Yield Serves 2

Number Of Ingredients 5

1 cup chilled coconut water
2 tablespoons freshly squeezed lime juice
2 to 4 drops liquid stevia
3 drops bitters (optional)
1/2 cup club soda

Steps:

  • In a jar, stir or shake together the coconut water, lime juice, stevia, and optional bitters. Divide the mixture between two glasses, then fill each glass with 1/4 cup or more club soda and serve.

COCONUT LIME RICKEY



coconut lime rickey image

Make and share this coconut lime rickey recipe from Food.com.

Provided by kirsten aka scooter

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 ounces light rum (Malibu is good, extra coconut flavor!)
3/4 ounce coconut syrup (like the stuff you put into coffee drinks)
1/2 ounce fresh squeezed lime juice
1 ounce light cream
lime wedge

Steps:

  • Add all ingredients together, except the lime wedge, to a cocktail shaker filled with ice cubes.
  • Shake vigorously until blended.
  • Or Whizz up in a blender.
  • Strain mixture into a cocktail glass.
  • Squeeze lime wedge into the drink and toss it in.

SPICED COCONUT CHICKEN WITH CORIANDER & LIME



Spiced coconut chicken with coriander & lime image

Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h20m

Yield Serves 4-6

Number Of Ingredients 16

1 tbsp oil
8 skin-on and bone-in chicken thighs
1 large onion , roughly chopped
4 garlic cloves , grated to a purée
3cm piece ginger , peeled and grated
½ tsp turmeric
2 tsp ground cumin
2 green chillies , halved, deseeded and finely chopped
200g butternut squash , peeled, deseeded and cut into slices (prepared weight)
100g cauliflower florets
225g basmati rice
10g bunch coriander , chopped
2 limes , zested and juiced
2 lime leaves
300ml coconut milk
400ml chicken stock

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
  • Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.

Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

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