Coconut Liquado Recipes

Steps:

• Place 2 cups coconut into a pan and heat over low heat until lightly toasted, making sure not to burn or change color, 2 to 3 minutes. Remove from heat.
• Bring a pot of water to a boil over high heat. Place unopened can of condensed milk into the middle of the pot; boil for 3 to 4 minutes. Remove using tongs; let cool slightly, about 5 minutes. Pour into coconut and add cardamom and vanilla extract. Mix well. Let cool enough to handle, about 5 minutes.
• Form mixture into small balls using oiled hands, as mixture will be very sticky, adding semolina as needed if very wet and runny.
• Place remaining coconut into a shallow bowl or on a plate. Roll ladoos in coconut and serve.

Steps:

• Hammer a nail through each of the coconut's 3 eyes to puncture. Drain and reserve the milk. Crack and remove the hull by smacking it on its equator. Then, with a vegetable peeler, peel and discard the brown top layer. Break the meat into chunks. In a blender combine coconut meat, coconut milk, honey and 1 cup whole milk. Blend until smooth. Add the remaining 2 cups milk and ice and blend until ice is finely crushed. Strain and serve in tall glasses over ice.

Steps:

• Combine the fruit with the milk, ice and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately.

Steps:

• Combine the cantaloupe with the milk, ice, and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately.

Steps:

• Pineapple Licuado
• In the jar of a blender, add all the ingredients and pulse briefly until the pineapple chunks are finely chopped (but not a puree). You will have to add the ingredients in 2 batches. Strain through a medium-mesh strainer. Chill well in the refrigerator. Serve over ice with a garnish of fresh pineapple.
• Tangerine Licuado
• Combine all ingredients in a large bowl and whisk to blend. No need to strain. Chill well in the refrigerator. Serve over ice with a tangerine wheel for garnish.