Boozy Strawberries With Coconut Recipes

BOOZY STRAWBERRIES WITH COCONUT

Boozy Strawberries with Coconut image

Provided by Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons granulated sugar
2 tablespoons orange-flavored liqueur
Juice of 1/2 lime
2 cups strawberries, hulled and quartered
1/2 fresh coconut, freshly grated

Steps:

In a medium bowl, mix the sugar with the liqueur, and lime juice. Let the flavors marry for 10 minutes, stirring occasionally, so the sugar dissolves.
Meanwhile, hull the strawberries, and cut them into quarters.
Mix the coconut with the liqueur, and lime mixture. Spoon a layer of coconut, and then a layer of strawberries into 4 cocktail glasses. Repeat with the remaining ingredients.

BOOZY BERRIES AND CREAM

Boozy Berries and Cream image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

5 large egg yolks
1/2 cup granulated sugar
1 vanilla bean, split
2 tablespoons rum
2 pints raspberries
1/4 cup confectioners' sugar
2 tablespoons orange liqueur, such as Grand Marnier
Zest of 1 orange
6 vanilla wafer cookies
6 sprigs fresh mint

Steps:

For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in.
Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
For the orange liqueur raspberries: Add the raspberries, confectioners' sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour.
To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint.

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