dr. pepper cocktail

1/2 oz. Amaretto
1/2 oz. Coconut Rum
Beer


Mix Amaretto and coconut rum in a shot glass, and drop in a glass of beer.

coconut cream cheesecake

2 1/2 cup grated fresh coconut
1 cup heavy whipping cream - scalded
2 1/2 cups all-purpose flour
1/3 cup cold real butter - sliced
4 tsp. granulated sugar
20 oz. cream cheese
1 1/2 cup sugar
4 eggs
2 egg yolks
2 1/2 Tbls. coconut liqueur
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 tsp. coconut liqueur
toasted coconut flakes - for garnish

-Puree coconut and cream in a blender for 4 minutes; set aside to cool.
-Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs.
-Press evenly into bottom of a greased 10" springform pan.
-Bake in a 325 degree oven for 25 minutes, or until golden; set aside.
-Cream together cream cheese and 1 1/2 cups sugar.
-Stir in cooled coconut puree, then eggs and yolks, then 2 1/2 Tbls. liqueur, lemon juice, and extracts.
-Pour mixture evenly over prepared crust.
-Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
-Allow cheesecake to cool for 30 minutes.
-Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread over cheesecake.
-Bake in a 325 degree oven for 10 minutes.
-Allow cheesecake to cool for 30 minutes, then refrigerate for 4 hours.
-Sprinkle coconut flakes over top before serving.


~This will cheesecake will wow them all!!  It can be served after a dinner or take it with to a friends house for an evening of hanging out together.  

almond joy martini

 

1 oz.  chocolate vodka
1 oz. hazelnut liqueur (like frangelico)
1 oz. coconut rum 

 

Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass. 

rudolph tini

2 fluid ounces vodka
1 fluid ounce hazelnut liqueur (example-Frangelico)
1 fluid ounce coconut flavored rum
1 fluid ounce half-and-half cream
optional garnish: 2  cinnamon sticks
                            1 maraschino cherry

Directions

Pour the vodka, hazelnut liqueur, rum, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass.
- Optional garnish with the cinnamon sticks to look like antlers, and the cherry on the rim to look like a nose.

chocolate truffles

• 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), chopped into small pieces
• 1/2 cup of heavy whipping cream
• 1 teaspoon of vanilla extract (or other extract flavor)

Truffle coatings

• Cocoa powder
• Finely chopped walnuts
• Finely chopped almonds
• optional: coconut

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer stir constantly.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. 
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the chocolate. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4 Roll in cocoa powder, chopped nuts or coconut and serve, or place back in the refrigerator until needed.

vampire kiss

1 part Coconut Vodka
1 part pineapple juice

Shake Vodka and pineapple juice with ice; strain into martini glass. Garnish with red currants (or other red fruit).

tropical coconut

1 1/2 oz Coconut Rum
1 oz Creme de Bananas
1 oz White Rum
4 oz Pineapple Juice
1 tsp Lemon Juice
 

Shake and strain into an ice-filled glass. Garnish with a slices of pineapple.
 

chocolate cake cocktail

2  parts  Vanilla vodka

1  part  Frangelico

1  part  Creme de cacao

1  part  Coconut liqueur

Fill glass with ice. Add vodka then all other ingredients. Stir. 

grinch cocktail

1 oz Midori Melon Liqueur
1 oz Banana Liqueur
1 oz Coconut Rum
a splash of lemon lime soda




Pour all ingredients into a shaker with ice.  Shake, strain and serve