Lemon Coconut Colada Food

LEMON COCONUT COLADA

Steps:

• In a shaker filled with ice; combine all ingredients; shake to blend.
• Strain into ice filled hurricane glasses.
• Garnish with lemon zest.

LEMON COCONUT BITES

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

PINA COLADA ICEBOX CAKE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.

TOASTED COCO COLADA

Steps:

• Blend first 5 ingredients in blender until slushy.
• Coat rim of daiquiri glass with lime wedge; dip glass into ground toasted coconut flakes.
• Pour into a daiquiri glass.

LEMON-COCONUT PIñA COLADA

Steps:

• Place first 6 ingredients in large blender. Add ice. Cover and blend until smooth. Pour into two 14-ounce glasses. Garnish with grated lemon peel and nutmeg.
• Coconut Rim
• Dip the rim of each glass in water, then press into a bowl of coarsely crushed toasted shredded coconut. To crush the coconut easily, rub it several times in the palm of your hand.

COCONUT LEMONADE

Steps:

• Fill a low-ball glass with ice. Pour coconut rum and peach brandy over ice. Top with grapefruit-flavored soda; squeeze lime over soda. Stir.

PINA COLADA LUSH

Steps:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.

COCONUT COLADA

Steps:

• Add captain morgan parrot bay coconut rum, milk, pineapple juice in a blender.
• Blend 10-15 seconds and pour into speciality glass.
• Garnish with pineapple spear.