CHOCO COLADA
Make and share this Choco Colada recipe from Food.com.
Provided by Bev I Am
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix in a shaker or blender.
- Serve in a highball glass and sprinkle with chocolate shavings.
Nutrition Facts : Calories 263.9, Fat 14, SaturatedFat 9.4, Cholesterol 28.7, Sodium 104.7, Carbohydrate 16.8, Fiber 1.1, Sugar 8.5, Protein 2.7
CHOCOLATE COLADA
Make and share this Chocolate Colada recipe from Food.com.
Provided by Rita1652
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in blender till smooth.
Nutrition Facts : Calories 15.1, Sodium 3.1, Carbohydrate 3.7, Fiber 0.1, Sugar 2.9, Protein 0.1
COCOA COLADA
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Bring two 14-ounce cans coconut milk and 1 cup water to a simmer over low heat. Add 1/2 cup sugar and 8 ounces chopped milk chocolate and whisk to melt. Spike with coconut rum, if desired, and garnish with toasted coconut.
BOBBY FLAY'S COCONUT-BANANA COLADA
Steps:
- Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.
CIOCCOLATA CALDA (HOT CHOCOLATE ITALIAN-STYLE)
Hot chocolate Italian-style is one of the most amazing treats in the world! You have to try this pudding-like chocolate decadence! Add some Irish cream, cinnamon, and whipped cream for a fun variation, or create your own!
Provided by nikwik
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer.
- Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 26.7 g, Cholesterol 15.9 mg, Fat 5 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 83.3 mg, Sugar 18.8 g
CHOCO-COLADA CHEESECAKE
Categories Cake Mixer Chocolate Dessert Bake Cream Cheese Coconut Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- For Crust:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with heavy-duty foil. Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven temperature to 325°F.
- For Filling:
- Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and both extracts. Stir in 2 cups coconut.
- Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center and firm around edges, about 1 hour 15 minutes.
- Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight. Let stand at room temperature 30 minutes before serving.
- Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of cake.
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