Cold Nose Coco Loco Bark Bars Recipes

COLD NOSE COCO LOCO BARK BARS

Steps:

• Preheat oven to 350*.
• Drain fruit cocktail and set aside.
• In a large bowl, combine honey and eggs. Add fruit cocktail and vanilla and mix thoroughly.
• Combine the flour and baking soda in a seperate bowl, then add this to the wet mixture and stir well.
• Pour into a 8x8 inch greased baking pan and sprinkle the top with coconut and walnuts.
• Bake for 20-25 minutes, then cool and cut into bars. Store in a sealed container.

COCO LOCO SLIDE

Steps:

• Place ice cream, milk, cocoa mix, liqueur and vodka in blender; cover.
• Blend until smooth. Serve immediately.

THE MOJITO COCO

Steps:

• Muddle the mint with the lime juice in a cocktail shaker.
• Add rum, syrup and coconut cream, and shake well with ice.
• Strain into tall glasses and top off with club soda.
• Garnish with extra mint leaves.

COCO LOCO

Steps:

• With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water.
• Cut off the top of the coconut as you would cut off the top of a pumpkin for carving.
• In a blender put tequila, light rum, dark rum, Kahlúa, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell.
• Pour a small float of 151-proof rum over the top of the drink.
• Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.