Cocoa Colada Recipes
COCOA COLADA ICE POPS
These creamy pops taste just like a sweet summer drink on a stick. The cocoa nibs add crunch and a touch of bitterness that contrasts nicely with the sweetness of the coconut milk and pineapple.
Provided by Food Network Kitchen
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the coconut milk, sugar and a pinch of salt in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Let cool completely at room temperature, at least 30 minutes.
- Meanwhile, roughly chop 3/4 of the pineapple half (you should have a heaping 2 cups of chopped pineapple). Cut the remaining pineapple into 1/3-inch pieces (about the size of a large corn kernel).
- Puree the cooled coconut milk mixture and roughly chopped pineapple in a blender until completely smooth, scraping down the sides partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining pineapple pieces and the cocoa nibs.
- Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.
TOASTED COCO COLADA
Make and share this Toasted Coco Colada recipe from Food.com.
Provided by morgainegeiser
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Blend first 5 ingredients in blender until slushy.
- Coat rim of daiquiri glass with lime wedge; dip glass into ground toasted coconut flakes.
- Pour into a daiquiri glass.
Nutrition Facts : Calories 87.9, Fat 7.9, SaturatedFat 7, Sodium 27.1, Carbohydrate 4.6, Fiber 1.2, Sugar 2.9, Protein 1.3
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