Coco Lopo Recipes

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COCO LOCO (ROYAL CARIBBEAN'S VERSION)



Coco Loco (Royal Caribbean's Version) image

A fruity frozen drink from Oceans Potions: Royal Carribean Cocktail Recipe Book. This was my favorite drink to have poolside on our last cruise.

Provided by januarybride

Categories     Beverages

Time 4m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 8

3/4 ounce dark rum
3/4 ounce coconut rum
1/2 ounce cream of coconut
1/2 ounce papaya nectar (optional)
1/2 ounce orange juice
1/2 ounce pineapple juice
1/4 ounce grenadine
1/2 banana (optional)

Steps:

  • Blend all ingredients with 1/2 cup ice. Add more ice as you wish.

COCO LOCO



Coco Loco image

Another poster was looking for this recipe. Hope it helps! You can also substitute the melon liqueur with gin or banana liqueur. Enjoy!

Provided by LOVE22

Categories     Drinks Recipes     Cocktail Recipes     Tequila Drinks Recipes

Time 15m

Yield 1

Number Of Ingredients 8

1 fresh coconut
1 cup ice
1 fluid ounce white tequila
1 fluid ounce melon liqueur
1 fluid ounce coconut rum
1 fluid ounce pineapple juice
1 fluid ounce sugar syrup
½ fresh lime

Steps:

  • Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 41.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 18.2 mg, Sugar 15.2 g

COCO LOPEZ COCONUT CAKE



Coco Lopez Coconut Cake image

Use this cake recipe to make The Coconut Cake recipe from Baked by Melissa.

Provided by Melissa Ben-Ishay

Categories     HarperCollins     HarperCollins     Cake     Dessert     Bake     Coconut

Number Of Ingredients 11

1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/2 cups whole milk
1/2 cup Coco Lopez cream of coconut
2 teaspoons coconut extract
1 cup unsweetened shredded coconut

Steps:

  • Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
  • With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
  • Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
  • With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
  • Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
  • With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
  • Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
  • Let the cake cool completely before icing.

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