Coco Pop Cocktail Recipes

Steps:

• Fill a cocktail shaker or small pitcher with ice. Add the rum, lemongrass syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Garnish with lime on the rim or the lemongrass spear in the drink. Serve.
• Place the lemongrass, water, and sugar into a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to a week.
• Yield: 2 cups

Steps:

• Melt the Butter in a saucepan.
• Add the Marshmallows and cook over a low heat until melted.
• Remove from the heat before stirring in the Vanilla, and the Coco Pops.
• Using a moist spoon, press the mixture into a greased square pan or tub.
• Leave to set for 30 minutes and cut into 8 pieces.

Steps:

• Rim a martini glass with honey and fresh shredded coconut. Shake well and pour into a martini glass.

Steps:

• Pour Cola in a glass, blend rest. Pour over coke in large cocktail glass.
• Garnish with chocolate coated strawberry.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment. In a large microwaveable bowl, melt the coconut oil with the honey, cocoa powder and a pinch of sea salt. Stir in the buckwheat, covering well in the chocolate mixture.
• Spread the mixture onto the baking trays and bake for 15 mins, stirring halfway, then mix in the cacao nibs. Allow to cool before storing in a Kilner jar or airtight container. Best eaten within 1 month.