Looking for a cocktail that’s light, fruity, and completely refreshing? This Tito’s Strawberry Coconut Mojito is the vacation ...

Add everything in to Blender, Pour in the coconut water or milk, then add berries, banana, and sweetener if using. Add Ice & Seeds, Toss in a few ice cubes and optional chia or flaxseeds. Blend ...

Fill the glass about 2/3 with ice and add rum. Garnish with used lime and and top off with club soda or seltzer. Place coconut water ice cubes in a soda glass. Add 2-3 lime wheels in the glass.

Garnish with toasted coconut flakes ... condensed coconut milk 1/2 bottle (16 ounces) coconut water (recommended brand: Harmless Harvest) Warm cans of coconut cream and condensed coconut ...

Garnish with chopped cilantro ... If needed, add a touch of water or additional coconut milk to loosen the sauce.

One day in advance, combine the rice, canela, and 4 cups of hot water in a bowl. Cool, cover, and refrigerate. The following day, stir the ground almonds and coconut milk into the rice.

In a large pot over medium heat, combine roasted squash (reserving 2 tablespoons for garnish), coconut cream, vegetable broth, curry paste, sugar and fish sauce. Stir until mixture comes to a boil.