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
