Coconut Cafe Licuado Recipes

DELICIOUS BANANA LICUADO

Steps:

• Before you can start to make and blend this easy drink, you will need to prepare the ingredients. This means gathering the ingredients, while also cutting them! You will need to peel the bananas and cut them into three sections each.
• Measure out the sugar, milk, and vanilla extract. Place these items to the side. You can also keep extra cinnamon in a container to add as a garnish if you'd like.
• Once the ingredients are gathered and you have your station prepared, add the milk and bananas into the blender. Blend these ingredients well with each other until the mixture is smooth. Although it is tempting to add all the ingredients together, blending the two primary ingredients first helps create a thin consistency.
• Once the mixture is smooth and thin, add the rest of the ingredients. Blend for about thirty seconds or until you notice that the solid ingredients are mixed in well. You can always do a quick taste test before serving.
• One it is complete and you feel satisfied with your creation, serve and pour the banana Licuado over ice for it to be cool. Garnish with extra cinnamon on top as needed.

COCONUTS: OPENING, GRATING AND LIQUADO

Steps:

• Opening Coconuts: Open the coconuts by flinging them onto a cement or rock surface (this is how the monkeys do it!) Don't worry about losing the liquid, as it's not the coconut milk called for in cooking. Each coconut should break in 3 to 4 pieces. It is also possible to open a coconut by piercing the eyes of the coconut with a screwdriver or ice pick, draining the liquid through the holes and placing the coconut in a 400 degrees F oven for 20 minutes. Wrap the coconut in a towel and hit it with a hammer to loosen the shell and split it into pieces.
• Pry out the white meat and then pare off the dark skin.
• Grating Coconut Meat: To grate the white meat, put the meat through the grating disk of a food processor or use a hand grater. You should get about 7 cups of grated coconut from the two coconuts, which will keep in the refrigerator for 2 to 3 days.
• Reserve 4 cups of the grated coconut for the pie crust and filling.
• Coconut Liquado: To make the coconut milk, combine the remaining 3 to 4 cups of loosely packed grated coconut with the milk (use 3/4 cup of coconut for each 1 cup of milk) in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut.