Creamy Curried Coconut Frappe

inspirations from India...

To finish up this series, I've made a frozen coconut cocktail laced with curry powder. Just a little goes a long way with this drink. I was inspired in two ways when dreaming up this concoction. First, is that many Indian curries are made with coconut milk and of course curry powder. And second, I thought about chai tea and all the different spices combined with steamed milk. Chai tea also comes from India, how appropriate!

So, for this recipe I've combined toasted coconut, Bailey's, coconut rum, milk, curry powder, and ice in a blender. Whiz it up in seconds and serve with a little more curry powder and toasted coconut for garnish. Again, I'm using the curry powder I made in the first post of this series, but any will do. This drink is a fun and delicious twist on a classic creamy coconut cocktail. Try it tonight. Here's how to make it...

Ingredients - Serves 4

1/2 C Shredded Sweetened Coconut

1 C Bailey's Irish Cream

1/2 C Coconut Rum

1 C Milk

1 tsp. Curry Powder, more for garnish

2-3 C Ice Cubes

Directions

Preheat the oven to 300 degrees.

Toast the coconut: Spread the coconut onto a baking sheet. Place in the preheated oven and bake for 20-25 minutes, tossing every 10 minutes. Remove and cool.

Make the frappe: In a blender combine 1/3 C toasted coconut, Bailey's, coconut rum, milk, curry powder, and ice. Blend until the ice is crushed and the drink is smooth.

Garnish and serve: Divide the drink among 4, 8 oz. glasses. Garnish with a sprinkle of curry powder and toasted coconut. Serve with a straw and enjoy. Cheers!

Puerto Rican Pina Colada

I like pina coladas and gettin' caught in the rain...

About 30 years prior to that song the pina colada was born in Puerto Rico. There is a debate about who created and branded the drink first. The Caribe Hilton, specifically Oasis Bar, claims to have created the original pina colada. We actually stayed at this hotel, it was beautiful, but didn't have an opportunity to try the drink. We did however try it on our food tour at the other place who claims to have created the drink - Barrachina. No matter it's origins, one thing is for sure, I like pina coladas...

When we visited Barrachina our tour guide, Victor, explained that what makes their recipe different than others is the way the drink is prepared. Barrachina prepares their drink in a "slushy" machine, thus never adding any ice, which they claim dilutes the drink. Most pina colada recipes call for blending the ingredients with ice. This is not so at Barrachina. I also attempted that with my recipe, but had to add some to get the right consistency. Also, I'm using an aged Puerto Rican rum - Don Q. This is what Barrachina uses (not Bacardi). I found it at Party Source in Kentucky. Make the most original pina colada you can, follow my recipe...

Ingredients - Makes 1 pitcher (serves about 4)
8 oz. Aged Rum (suggest Don Q Anejo*)
12 oz. 100% Pineapple Juice
6 oz. Cream of Coconut
Scant 1 C Ice
To Garnish: Fresh Pineapple Wedge and Leaf, Maraschino Cherry, a Little Umbrella, and a Straw (all optional)
*If you can't find Don Q Anejo, use another aged Puerto Rican rum such as Mount Gay.

Directions
The night before serving, freeze the pineapple juice in an ice cube tray. When ready to use, pop them out. This is one way I tried to cut down on using ice. I was semi successful.

Combine the rum, pineapple juice ice cubes, cream of coconut, and the scant cup of ice into a blender. Process until smooth and icy. Pour into glasses and garnish as desired. Let me know if you like my pina colada recipe, leave a comment. Cheers!

Coconut Creme Brûlée

put the creme in the coconut and mix it all up!

When I think about an eggy dessert little else comes to mind than creamy, dreamy creme brûlée. Creme brûlée only uses the yellow yolks of the egg, so save the whites for something else (like a breakfast burrito!). This dessert is both decadent and simple. Decadent because of the texture and richness of the ingredients, but simple in that it requires few. Don't be fooled though, this recipe can be tricky to make.

Classic creme brûlée is flavored only with vanilla, but I've jazzed this up a bit by adding coconut. I've subbed in a can of coconut milk for part of the cream and topped each ramekin not only with sugar, but shredded sweetened coconut. Unlike many of my recipes, this one does requires some time, effort, and precision. So make this dessert when you're feeling ambitious! Here's how...

Ingredients - Makes 6
1 Pint Heavy (Whipping) Cream
13.5 oz. Can Full Fat Coconut Milk (suggest Chaokoh)
1 Vanilla Bean, split & seeds scraped
6 Egg Yolks (save the whites)
1/2 C Granulated Sugar, plus more for topping
~ 1/2 C Shredded Sweetened Coconut

Directions
Preheat the oven to 325 degrees. Bring a kettle of water to boil. Then turn down and keep warm on low.

In a medium sauce pan combine the cream, coconut milk (shake well), and vanilla bean with seeds scraped from the inside. Bring to a gentle boil over med-high heat. Once this comes to a boil, remove from the heat and cover. Allow the mixture to sit for 15 minutes - the vanilla will perfume the cream.

Meanwhile, combine the egg yolks and 1/2 C sugar in a large bowl. Whisk together just until the yolks begin to turn light yellow, about 2-3 minutes by hand.

Once the cream is ready begin to add it to the egg yolks, a little at a time, whisking constantly until all of the cream is incorporated. Pass the mixture through a fine mesh strainer to get out any lumps and the vanilla bean.

Next, divide the mixture into 6 (6-7 oz.) ramekins. Place the ramekins into a large pan (I used a lasagna pan) and carefully put them onto the oven rack. Be sure to pull the oven rack out slightly. Then pour the hot (not boiling) water around the ramekins half way up their sides. This water bath will help to cook the creme brûlée evenly. Carefully push the rack into the oven and cook for 50-55 minutes.

You will know that the creme brûlée is done when the center still shakes, but the edges are set and the top is beginning to brown. Remove the ramekins from the pan and refrigerate for a minimum of 2 hours or overnight.

Prior to serving, remove the ramekins from the refrigerator for 30 minutes to come to room temperature. Top each ramekin with 2-3 T coconut and 1 tsp. sugar. Using a kitchen torch, melt the sugar and toast the coconut until brown and crispy. If you don't have a kitchen torch, like me, line the ramekins up on a baking sheet and broil in the oven on high for 1-2 minutes. Allow them to cool a few minutes before serving. Enjoy!