Thursday, August 30, 2012

Star's Favorite Things: Vanilla and Toasted Coconut Limeade

It has been unbelievably hot lately which has me dreaming of turquoise waters, sand between my toes, and a refreshing drink in my hand.  Unfortunately, I don't have a tropical vacation planned so this past weekend I thought I'd create my own bit paradise in a glass: Vanilla and Toasted Coconut Limeade.  The combination of coconut and lime oozes exotic, tropical, summertime, yumminess!

The scent of this beverage is divine and the subtle creamy white of the coconut and the electric green of the lime look so pretty together.  My husband thought this drink was delicious but thought it would be even better with some tequila in it.  He ended up with a Vanilla and Toasted Coconut Margarita!  I must say the tequila was a nice addition.  I think it would also be pretty tasty with some coconut flavored rum.

This beverage is the perfect signature mocktail or cocktail for your summer wedding or soirée.  I chose to serve mine in little mason jars with glass straws but I think they would be adorable served with a vintage paper straw (a gray one would be adorable).  I adore vintage paper straws, for more on them check out this previous post.

Makes approximately 8 beverages

1 and 1/4 cup lime juice (about 10 limes), fresh squeezed
1 additional lime cut into lime wheels (for garnish)1 and 1/4 cup sweet coconut flakes, packed
2 and 1/2 cups hot water
2 cups coconut water 
1/3 cup agave nectar
1/2 vanilla bean, scraped (or 1 teaspoon vanilla paste)


Preheat oven to 350 F.  Lightly toast the coconut on a baking sheet, thinly spread out, for about 5-7 minutes, stirring once halfway through.  Reserve 1/4 cup of the toasted coconut to garnish your drinks.  Juice the limes and pour the lime juice into a pitcher.  Put about half the used lime halves into a bowl, along with the coconut and vanilla bean (or vanilla paste), and cover with 2 cups of hot water.  Let it sit for about 5 minutes.  Remove the limes and let the coconut, vanilla bean, and water stand for another 5-10 minutes.  
Strain the coconut and vanilla mixture into the pitcher with lime juice.  Discard the coconut and vanilla bean.
Add the coconut water and agave (adding more or less agave to taste).  Stir until incorporated. Chill in the fridge until ready to serve.  Give the limeade a quick stir before serving.  Serve over ice and garnish with the reserved toasted coconut and a lime wheel.  Feel free to add tequila, rum, or vodka to this delicious beverage :)
Recipe adapted from The Kitchy Kitchen


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