Coco Loco Banana Daiquiri Bread Recipes

BANANA-COCONUT DAIQUIRI

Steps:

• Freeze the banana slices on a plate until firm, at least 3 hours or overnight.
• Transfer the banana slices to a blender. Add the rum, cream of coconut, lime juice and 3 cups ice. Blend until smooth and thick, adding more ice if needed. Pour into large glasses; garnish each with a cherry.

COCO BREAD (JAMAICA)

Steps:

• Mix yeast, sugar & water together, then beat the egg & stir it into the yeast mixture.
• Stir in the milk & salt, & then add 2 cups of the flour. Slowly add more flour, but stopping when the mixture becomes stiff.
• Knead the dough until it is smooth, about 10 minutes.
• Transfer dough to a clean bowl containing 1/4 cup of the melted butter. Roll dough around in the bowl until it is entirely coated in butter.
• Cver with a damp towel & let rise for 1 hour.
• When dough has risen, preheat oven to 425 degrees F & grease a large baking sheet.
• Divide dough into 10 pieces & roll each piece into a circle, about 1/4" thick.
• Brush each circle of dough with melted butter & then fold each one in half.
• Place folded pieces of dough on prepared baking sheet & place on the bottom rack of the oven.
• Bake about 15 minutes or until golden brown.

REFRESHING BANANA DAIQUIRI

Steps:

• Pop all the ingredients in the blender, ice in first.
• Crush ice to break up most of it, then blend until no chunks remain.
• Pour into glass and sip away.

COCO LOCO

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

COCO LOCO SLIDE

Steps:

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