Cold Nose Coco Loco Bark Bars Recipes

COCO LOCO (COLOMBIAN COCONUT COCKTAIL)

Steps:

• Place all the ingredients, except the ice and lime slices, in a blender, and blend for a few seconds, or until smooth.
• Pour into a glass or a fresh coconut. Garnish with a lime slice and serve immediately.

COCADA: EASY COCONUT BARK

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
• Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
• Cool slightly, then cut into squares. Serve warm or at room temperature.

COLD NOSE COCO LOCO BARK BARS

Steps:

• Preheat oven to 350*.
• Drain fruit cocktail and set aside.
• In a large bowl, combine honey and eggs. Add fruit cocktail and vanilla and mix thoroughly.
• Combine the flour and baking soda in a seperate bowl, then add this to the wet mixture and stir well.
• Pour into a 8x8 inch greased baking pan and sprinkle the top with coconut and walnuts.
• Bake for 20-25 minutes, then cool and cut into bars. Store in a sealed container.

COCO LOCO SLIDE

Steps:

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