Coco Loco Recipe

Coco Loco Recipe

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45 juta s/d 2.5 milyar listing 2017
Coco Loco Recipe Coco Loco Recipe This slightly crazy, alcohol-charged tropical drink is perfect for a Hot Luck party. Remember to serve only one of these per guest per hour.
Coco Loco Recipe

Coco Loco Recipe

Yield : 8-10 servings Heat Scale : Mild This slightly crazy, alcohol-charged tropical drink is perfect for a Hot Luck party. Remember to serve only one of these per guest per hour. Ingredients :
    • 1/2 cup (118 mL) chile pepper vodka (pages 105 and 106)
    • 1/4 cup (59 mL) white rum
    • 1/4 cup (59 mL) brandy
    • 1/4 cup (59 mL) gin
    • 1/4 cup (59 mL) tequila
    • 1 cup (236 mL) orange juice
    • 1/2 cup (118 mL) pineapple juice
    •  1 cup (236 mL) evaporated milk
    • 2 ounces (56 mL) sweetened coconut cream or syrup
    • 1/8 cup (30 mL) grenadine syrup
    • Crushed ice as needed
    • Grated coconut for garnish
    • Orange slices for garnish
Method : Combine all the ingredients except the crushed ice and garnishes in a blender and blend until frothy. Serve over crushed ice in champagne glasses. Sprinkle the coconut over each drink and garnish with the orange slices. coco loco, coco loco recipe, how to cook coco loco, how to make coco loco, ingredients coco loco, method coco loco, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Saturday, 18 November 2017

Coco Loco Recipe

Article Categories : Drink Recipes, Recipes

Coco Loco Recipe

Coco Loco Recipe

Yield : 8-10 servings
Heat Scale : Mild

This slightly crazy, alcohol-charged tropical drink is perfect for a Hot Luck party. Remember to serve only one of these per guest per hour.

Ingredients :

    • 1/2 cup (118 mL) chile pepper vodka (pages 105 and 106)
    • 1/4 cup (59 mL) white rum
    • 1/4 cup (59 mL) brandy
    • 1/4 cup (59 mL) gin
    • 1/4 cup (59 mL) tequila
    • 1 cup (236 mL) orange juice
    • 1/2 cup (118 mL) pineapple juice
    •  1 cup (236 mL) evaporated milk
    • 2 ounces (56 mL) sweetened coconut cream or syrup
    • 1/8 cup (30 mL) grenadine syrup
    • Crushed ice as needed
    • Grated coconut for garnish
    • Orange slices for garnish

Method :

Combine all the ingredients except the crushed ice and garnishes in a blender and blend until frothy. Serve over crushed ice in champagne glasses. Sprinkle the coconut over each drink and garnish with the orange slices.