7

drinks

Coconut’s versatility makes it ideal for cocktails and mixed drinks. Once found only in the ubiquitous piña colada in the form of the über-sweet coconut cream, coconut can now be found in waters, sugars, syrups, and liqueurs to round out the bartender’s culinary toolkit, adding intense, complex flavors to a wide range of beverages.

This section comprises both cocktails and nonalcoholic drinks, but even those can be spiked as desired. In a similar vein, the liquor can be removed from any of the cocktails to create a “virgin drink,” but consider substituting lime juice or plain, unsweetened coconut water for the alcohol in order to balance the flavors.

Bitters Revenge

Gluten-free

Makes four 6-ounce servings

The best heroes and heroines deliver their revenge sweetly at first and then with a spicy kick at the end. This drink does that as well: the sweet creaminess of coconut liqueur gives way to the warm aromatic complexity of the Angostura bitters and then finishes off with the burn of cayenne pepper. You can find frozen soursop pulp in many supermarkets.

Ingredients

Instructions

Combine the soursop, milk, rum, coconut cream liqueur, coconut cream, bitters, cayenne, and ice in a blender and purée until smooth. Serve in margarita or hurricane glasses. Garnish each drink with a few crystals of salt.

Note: Make sure you use an aged rum that will hold its own against the other ingredients. I prefer Angostura 1919, but you may use any good-quality brown rum you like.

Coquito

Gluten-free

Makes 10–12 servings

Coquito is the Puerto Rican version of eggnog, made more delicious by — what else? — coconut. Flavored with warm spices and rum, a version of this Christmas-holiday drink is also made in Haiti, where it is called cremasse. The recipe makes enough to fill a holiday punch bowl, but feel free to halve the recipe or even quarter it.

Ingredients

Instructions

  1. 1. Combine the evaporated milk, coconut milk, condensed milk, coconut cream, rum, cinnamon, nutmeg, and egg yolks, if using, in a blender. Mix at high speed for 1 to 2 minutes, or until the ingredients are well combined and frothy.
  2. 2. Refrigerate immediately until chilled, about 2 hours.
  3. 3. Serve in punch glasses, garnished with extra cinnamon.

Coconut-Hibiscus Vodka Martini

Gluten-free

Dairy-Free

Makes 2 martinis

Hibiscus drinks and cocktails are quite popular in Central America and much of the Caribbean. They are made by steeping dried roselle (hibiscus) flowers in water with sugar, cinnamon, ginger, and clove to make a tisane. The mild and naturally sweet coconut and the sour and bright hibiscus tisane juxtapose beautifully. You can find dried hibiscus flowers in Caribbean and Middle Eastern markets.

hibiscus tisane

martini

Note: You could also use 4 bags pure hibiscus tea (remove tea from bags and prepare as for the tisane above) or 11⁄2 teaspoons ground hibiscus flowers. If using the ground hibiscus, simmer in 11⁄2 cups water until the sugar is ­dissolved, 5 to 6 minutes.

Instructions

  1. 1. To make the hibiscus tisane, combine the hibiscus, granulated sugar, cinnamon stick, clove, and water in a medium saucepan over medium heat. Bring to a simmer and cook until the liquid is reduced by half, about 20 minutes. Remove from the heat and cover the pan. Allow to steep for 1 hour, then strain and chill. The hibiscus tisane will be more than you need for two martinis, but it’s a refreshing drink on its own. It can be stored in an airtight jar in the refrigerator for up to 1 week.
  2. 2. To make the martini, place the coconut sugar in a shallow bowl or saucer. Wet a folded, clean paper towel with some of the coconut vodka and wipe around the rims of two large martini glasses. Hold the glasses by the stem and tip the rims into the sugar, twirling to coat evenly. Place the cinnamon sticks in the glasses.
  3. 3. Combine the coconut vodka, lime juice, 1⁄2 cup hibiscus tisane, and the ice cubes into a cocktail shaker. Shake until the outside of the  shaker is cold. Strain the martini into the glasses.

Cocochino

Gluten-free

Dairy-free

Makes 2 servings

I am as much a fan of the American espresso-bar drink as the next person, though I lament how expensive they can be. In addition, I am often frustrated that the only nondairy beverage option is still soy milk when there is perfectly good coconut milk to be had. This Cocochino is made with coconut milk from the carton, which contains a thickener that helps the milk achieve a nice thick froth.

Ingredients

Instructions

  1. 1. Combine the coconut milk, sugar, ginger, and nutmeg in a medium saucepan over medium-low heat. Whisk well and bring the mixture to just under a boil. Remove from the heat.
  2. 2. Add the espresso and pour into a blender. Whir at high speed for 10 to 15 seconds, or until the mixture is frothy, being careful to hold the lid securely.
  3. 3. Pour the hot mixture into two coffee mugs and dust with cinnamon, if using.

Coconut Sweet Tea

Gluten-free

Dairy-free

Paleo-friendly

Makes four 8-ounce servings

Sweetened iced tea, or “sweet tea” as it is called in the American South, is a staple summertime beverage. This version uses coconut sugar in place of white sugar and adds coconut water. The result is a sweet — but not overpoweringly so — beverage, with the astringency of the tea softened by the coconut water.

Ingredients

Instructions

  1. 1. Place the tea in a heatproof pitcher or other container and pour the boiling water over it. Mix once and cover. Allow to steep for 2 to 3 minutes, depending on how strong you like your tea. Strain the tea into another container, or remove and discard the tea bags.
  2. 2. Add the coconut sugar and mix until it is totally dissolved.
  3. 3. Add the coconut water and mix again. Allow the tea mixture to cool completely.
  4. 4. Fill four tall glasses with ice, as desired, and pour in the tea mixture. Garnish with mint sprigs and serve.

Thai Iced Tea

Gluten-free

Dairy-free

Makes 6–8 servings

Popular in Thai restaurants in the United States, this spiced-tea drink is most often made with half-and-half or evaporated milk. However, in Thailand, readily available coconut milk is also used for the tea, which may be served hot or cold. Orange flower water can be found in the baking aisle of gourmet grocers or purchased online from King Arthur Flour.

Ingredients

Instructions

  1. 1. Place the tea in a heatproof pitcher or other container and pour the boiling water over it. Add the orange flower water, vanilla, cinnamon, and cloves. Mix once and cover. Allow to steep for 4 to 5 minutes.
  2. 2. Strain the tea into another container, or remove and discard the tea bags.
  3. 3. Add the sugar and mix until it is totally dissolved. Set the mixture aside to cool.
  4. 4. Fill eight glasses with ice and add enough tea to fill each glass about two-thirds of the way. Top off each glass with coconut milk. Do not mix. Add a straw and serve. Leftovers will keep in the refrigerator for up to 3 days.

Indian-Style Masala Coconut Tea

Gluten-free

Dairy-free

Paleo-friendly

Makes 4 servings

Masala chai is traditionally made with milk and lots of sugar. I’ve created this version with coconut milk and coconut nectar that, when combined with the spice mix, create a redolent and complex taste experience. The recipe for the masala mix is more than you will use for four servings of tea, but it can be stored in an airtight container for several months and used as needed.

masala mix

tea

Instructions

  1. 1. To make the masala mix, combine the ginger, cinnamon, cardamom, cloves, nutmeg, and black pepper in a small dish and mix well.
  2. 2. To prepare the tea, combine the water with 1 teaspoon of the masala mix in a medium saucepan and bring to a boil over medium heat. Remove from the heat, cover, and allow to steep for 5 minutes.
  3. 3. Whisk in the coconut milk and coconut nectar and return the saucepan to the heat. Bring to a boil, whisking until all of the molasses is dissolved. Add the black tea. Remove from the heat, cover, and steep for 3 to 5 minutes, depending how strong you like your tea.
  4. 4. Strain into four mugs. Serve hot.
variation

Caffeine-Free Masala

The masala mix is also delicious whisked into heated coconut milk, with a dash of vanilla, for a caffeine-free drink. Use about 1⁄2 teaspoon per cup of milk.

the flavors of masala chai

Masala chai, or “spiced tea” with plenty of milk, is a staple beverage for much of the Indian subcontinent. Transported to the West under the redundant moniker “chai tea” (chai is the Indian word for tea), this hot beverage features spices like cinnamon, cardamom, ginger, nutmeg, clove, and pepper for a deliciously warming flavor profile. The amounts of the various spices can be adjusted to suit your tastes — there is no “wrong” mix of masala for tea.

Coconut-Chocolate Milk Shake

Gluten-free

Makes 4 servings

The old-school precursors to the smoothie, milk shakes are decadent treats that bring to mind the nostalgia of the soda fountain. This modern-day version combines coconut ice cream (homemade or purchased) with the classic Fox’s U-bet chocolate syrup that would have been in the toolkit of any soda jerk of yore. Of course, chocolate aficionados might want to substitute a higher-end brand of syrup, and that’s more than fine, too.

Ingredients

Instructions

  1. 1. Combine the ice cream, coconut milk, and chocolate syrup in a blender and process until smooth and thick, about 1 minute.
  2. 2. Pour the milk shake into four glasses and garnish each with a small amount of sea salt (if using), whipped cream, and a ­maraschino cherry. Serve.

Very Berry Fiber-Rich Smoothie

Gluten-free

Dairy-free

Paleo-friendly

Makes 4 servings

Among coconut’s many health properties, fiber is a number one benefit. The recommended dietary allowance (RDA) for fiber for an adult is 25 grams. One cup of coconut meat provides more than a third of that amount, and 3 tablespoons of flaxseed meal offers about a quarter of your fiber RDA. This smoothie is so fiber-dense that you’ll very nearly reach your daily quota with one small (4-ounce) glass.

Ingredients

Instructions

Combine the coconut milk, shredded coconut, blackberries, raspberries, flaxseed meal, and cardamom in a blender and purée until smooth. Divide among four glasses. Serve cold.

Coconut-Pineapple Smoothie

Gluten-free

Dairy-free

Makes 4 servings

If you like piña coladas, you’ll love this smoothie. It has all the romance of the classic coconut-pineapple duet without any of the liquor. Instead, the punch from this drink comes from the protein powder that turns it from a deliciously decadent treat into a powerful health drink.

Ingredients

Instructions

Combine the yogurt, pineapple, water, protein powder, honey, and vanilla in a blender and purée until smooth. Divide among four glasses. Serve cold.

Protein-Packed Smoothie

Gluten-free

Dairy-free

Makes 4 servings

Protein keeps us feeling full and satisfied and is often sorely lacking in simple smoothie recipes. This protein-packed shake is great for breakfast on the go, and it is sweet enough to entice even the little ones.

Ingredients

Instructions

Combine the coconut milk, coconut manna, peanut butter, protein powder, cocoa powder, and vanilla in a high-powered blender and purée until smooth. Divide among four glasses. Serve cold.