"Coco-Rita" Vegan Margarita

Recently Hubby and I went to the beach to have dinner with some friends. They took us to this gorgeous Spanish restaurant and told us we had to try the coconut margarita. One sip and I knew I'd have to create this recipe at home. I lucked out and after one attempt, I think I nailed it. Here is my version of a Coconut Margarita "Coco-Rita" that I know you'll love!

This baby is super simple and easy to make. Trust me...

It'll be your new favorite adult beverage.

Coco-Rita recipe

1 can coconut cream (about 14 ounces)

1/4 c. sugar

1/2 lime squeezed

1/4 tsp vanilla bean paste or 1/2 tsp high quality vanilla

1/2 c. tequila

1 1/2c. ice

Rim glass with lime rubbed along edge and dip into superfine toasted coconut mixed 1/2 and 1/2 with white sugar

Put 5 first ingredients in blender and blend for about 3 minutes. Add ice and blend until super smooth. Pour into prepared glass. Drift away to the tropics with this delightful heavenly flavor.



Enjoy!

Like my recipes? Please comment your love and share it with your friends. I wanna know you love this. Thank you!

Coconut Creme Brulee Pie

Happy Almost Valentine's Day.  As I was wondering what I'd be making this Valentine's Day for my sweet heart, I ran through many ideas in my head.  I was thinking Brownies, cakes, candies and many other things however sometimes someone mentions one little thing and an idea like a true light bulb clicks on in your head.  Since my hubby and I have convinced our friend that coconut milk is the only way to have cereal now, I suddenly had a craving for pie...coconut cream pie.  And since Creme Brulee is one of my old time favorite desserts, I decided to marry the two (how appropriate) for Valentine's Day to create a true marriage made in Heaven. 

I think it worked well.  Considering the hubby, our friend and everyone else now calls this the 2 slice pie, because one slice just isn't good enough, I guess that means it's not only a success...but delicious!

One bite and the caramelized flavor of the brulee top comes shining through to make this pie go from great to gourmet.  Try it brulee'd or not...

It's up to you. And please, once you've had it...share it.  I'm all giddy on the inside waiting for you to try a piece...really!

Coconut Creme Brulee

1 cup sugar

1/4 cup cornstarch

1/2 tsp salt

1 13.5 oz can coconut milk (the higher quality it is, the better it is)

1 12 oz pack Lite firm tofu, drained

2 Tbs vegan butter

1 Tbs Vanilla bean paste

1 1/2 cup unsweetened shredded coconut

1 Vegan graham cracker Pie shell

Brulee'd Top:

You'll need a mini blow torch and granulated sugar

In a Food processor, mix until smooth, sugar, cornstarch, salt and tofu.   Pour into a sauce pan and add coconut milk, and vegan butter. Cook on Medium heat, stirring with a whisk for 6-8 minutes until thick.  Remove from heat, add vanilla and shredded coconut and stir. 

 Cover pan with plastic wrap, pressing down until the wrap is laying on the top of the custard. (This will keep it from getting hard on top.) Let it cool completely.

 Transfer to a pie crust once cooled and smooth out top.  Refrigerate covered for about 2 hours.   When ready to eat, remove extra moisture from the top of pie gently with a paper towel (only if there is moisture) and sprinkle with sugar, covering with a light coat.  With a Mini Torch, caramelize the sugar.  Serve...Enjoy...enter Heaven!  ( Almost)

I had a little extra to make these Two romantic coconut pie shots for hubby and I.  I sprinkled crushed cookie crumbs into the bottom of two shot glasses, spooned in mixture, smoothed out the top and added a cute little candy heart to adorn the top.

 Happy Valentine's Day to Me...and the Hub!