Recipes

Category: CoconutAll Recipes

Poached Shrimp with Coconut Water and Lime

Ingredients

1/2 lb. Shelled and de-veined medium Shrimp
1/4 cup FOCO 100% Pure Coconut Water
1/4 cup unseasoned rice vinegar
3 Tbsp. Fresh lime juice
1 scallion, finely chopped
2 garlic cloves, minced
1 Tbsp. finely grated ginger
Pinch of sugar
Kosher salt and pepper
1/2 English cucumber, peeled and cut into 1/2- inch dice
1 small red bell pepper, cut into 1/2- inch dice
1/2 small red onion, sliced
1 serrano chile, thinly sliced

Method

Active 30min: Total 1hr
Serves 4

Fill a bowl with ice water. In a medium saucepan of salted boiling water, poach the shrimp until just cooked through, 2 to 3 minutes. Drain, then transfer the shrimp to the ice bath to cool. Drain and pat dry.
In a medium bowl, whisk the coconut water with the rice vinegar, lime juice, chopped scallion, garlic, ginger and sugar. Season the marinade with salt and pepper. Add the poached shrimp and all of the remaining ingredients and toss to combine. Cover and chill for 30 minutes before serving.

MAKE AHEAD
The poached shrimp and marinade can be refrigerated separately overnight.

WINE
Juicy aromatic Chenin Blanc: 2012 Champalou Vouvray.

The ORIGINAL FOCOTINI

Ingredients

4oz FOCO 100% Pure Coconut Water

2oz Coconut Vodka (4 counts = 2oz = 1 shot)

Method

Combine ingredients, garnish with lime wheel & shaved coconut.

Yield: 2 cups

FOCO Mojito

Ingredients

¼ cup packed fresh mint leaves
¼ cup (2 oz.) lime juice
2 lime slices
2 Tbs. superfine sugar
½ cup FOCO 100% Pure Coconut Water
¼ cup white rum

Method

Combine mint leaves, lime juice, lime slices and superfine sugar.
Using end of wooden spoon or cocktail muddler, muddle ingredients together to release mint oils and lime flavors.  
Add FOCO 100% Pure Coconut Water and rum.
Serve over ice.

Yields: 1½ cups

Raspberry FOCOTINI

Ingredients

2oz Coconut Vodka (4 counts = 2oz = 1 shot)

4oz FOCO 100% Pure Coconut Water

¼ cup raspberries

Method

Using end of wooden spoon or cocktail muddler, muddle raspberries and pour in remaining ingredients. Garnish with shaved coconut.

Yields: 2¼ cups

Coconut Latte Smoothie

Ingredients

Coconut Latte Smoothie
1 cup FOCO Coconut Water
2 Tbs. instant coffee granules
1 cup coffee ice cream or coffee frozen yogurt
1/8 tsp. ground cinnamon, optional*

Method

Combine coconut water and coffee granules; stir until granules are dissolved. In blender combine coconut water mixture, ice cream and cinnamon, if desired. Puree until smooth.

Yield: 2 ½ cups

Banana Cream Pie Smoothie

Ingredients

1 cup FOCO Coconut Water
1 ripe banana, peeled
10 nilla wafer cookies, about ½ cup
1 container (5.3 oz.) coconut blended Greek yogurt
1 Tbs. honey
1 tsp. vanilla extract
¼ tsp. ground cinnamon

Method

In blender combine coconut water, banana, nilla wafer cookies, coconut yogurt, honey, vanilla and cinnamon. Puree until smooth.

Yield: 2 cups