When it's too hot to cook, you just might need to drink some of your calories. Here's a tropical coconut smoothie recipe I discovered in an old issue of Sunset magazine.
This is just the kind of discovery that keeps me constantly trying new recipes. It introduced me to cream of coconut -- an ingredient I'd never used before, but one that has become an immediate new favorite. You can find it in the liquor section of the grocery store (though it's not alcoholic), near the grenadine and margarita salt. Apparently it's used in pina coladas. I was happily surprised to see it cost less than four dollars.
All I can say is, this cream of coconut is terrific in smoothies, especially if the other ingredients are mild enough that the coconut flavor shines through. (When I put some in my mocha frappuccino, for example, the coffee flavor overpowered it.) It's also terrific mixed with maple syrup (one part cream of coconut, two parts syrup), heated, and served over waffles.
Mmmph, it's good by the spoonful, too, straight from the can. But if you tell anyone I said that, I 'll have to lie and say, no I didn't.
If you're curious about more uses for this creamy, sweet, coconut goodness, check out this web site
And I would love to know: Have you ever used cream of coconut, for drinks or other recipes? Please share.
DELICIOUS COCONUT-PINEAPPLE SMOOTHIE
For one serving, combine in blender:
1/2 c. plain, unflavored yogurt
1/4 c. frozen pineapple chunks
1/4 c. cracked ice (about 3 or 4 ice cubes)
1/2 banana, sliced
1 1/2 T. cream of coconut (mmmmm)
Whirl in blender until it's smooth.
Labels: fruits, snacks