Coco Loco Dominican Republic Recipes

Steps:

• Cut 3 inch hole in the coconut.
• Pour in the tequila, rum and gin.
• Add several ice cubes and stir in the grenadine.
• Throw in a slice of lemon and a straw.
• ENJOY.

Steps:

• Place ice cream, milk, cocoa mix, liqueur and vodka in blender; cover.
• Blend until smooth. Serve immediately.

Steps:

• With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water.
• Cut off the top of the coconut as you would cut off the top of a pumpkin for carving.
• In a blender put tequila, light rum, dark rum, Kahlúa, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell.
• Pour a small float of 151-proof rum over the top of the drink.
• Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.

Steps:

• Combine all ingredients in a large 2-quart container and stir until thoroughly mixed.
• Cover and chill in the freezer until mixture reaches the consistency of soft sorbet, about 24 hours.
• Once chilled, turn on the ice-cream maker and pour in the coconut mixture.
• Spin in the ice-cream maker until thick and slushy, about 20 minutes. Keep cocktail chilled in the ice-cream maker base while serving.

Steps:

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

Steps:

• Cut diagonal slices into fish about 1 1/2 inches apart.
• Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.
• Heat oil in a large skillet over medium heat. Cook fish lightly on one side, then turn and cook the other side. It should color slightly, but won't be done.
• Lower the heat and add the peppers and onion, and cook until the onions are transparent.
• Add the coconut milk and simmer until reduced by half. Rotate the fish, being careful to keep it whole.
• Taste sauce and add additional salt, if desired. Remove from heat, plate with hot rice, and garnish with chopped cilantro.