Coconut Blizzard Drink Recipes

COCONUT BLIZZARD DRINK

Coconut Blizzard Drink image

I haven't tried this recipe but picked it up at my work (grocery store. It looks very refreshing!The preparation time is estimated.

Provided by Princesspharm

Categories Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups orange juice
2 cups non-fat vanilla yogurt
1 1/2 cups pineapple chunks
1 cup ice cube
1 1/2 teaspoons coconut extract

Steps:

In a blender puree all ingredients until smooth.
And serve!

COCONUT BLIZZARD CUPCAKES

Coconut Blizzard Cupcakes image

I found these cupcakes in a Family Life magazine. They are kind of like a Hostess cupcake only they are white cake with a dab of raspberry in the center and topped with coconut.

Provided by Chandra

Categories Dessert

Time 35m

Yield 10-12 cupcakes

Number Of Ingredients 17

Ingredients

6 tablespoons unsalted butter, melted
1/2 cup milk
1 large egg
1/2 cup sugar
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 teaspoons seedless raspberry jam
4 tablespoons unsalted butter, at room temperature
2 cups sifted powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
1 pinch salt
1 cup sweetened flaked coconut

Steps:

Preheat oven to 350°F.
In a large bowl mix butter, milk, egg, sugar and extracts.
In another bowl, stir together the flour, baking powder, baking soda and salt.
Stir flour mixture into the butter mixture.
Divide up mixture into 10 to 12 paper-lined muffin cups, filling each about 2/3.
Drop a teaspoon of jam in the center of each cupcake (The jam will sink as the cupcake bakes).
Bake for 20 minutes, or until done with toothpick test.
Let cool in muffin tin for 5 minutes, then remove to wire rack to cool completely.
Meanwhile, make icing by beating the butter until fluffy; then add sugar a little at a time, alternating with the cream.
Add vanilla and mix well.
Spread icing on top of cooled cupcakes.
Immediately dip cupcake top in bowl of coconut, covering the frosting.
Refrigerate until time to eat.

Nutrition Facts : Calories 378.1, Fat 17.6, SaturatedFat 11.7, Cholesterol 59.5, Sodium 198, Carbohydrate 53.4, Fiber 0.8, Sugar 40.9, Protein 2.8

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