Best 2 Punch A La Noix Coco Recipes
"Punch a la noix coco", also known as Coconut Punch, is a delectable Caribbean cocktail that captivates the senses with its tropical flavors. Originating from the sun-kissed islands, this delightful beverage blends the sweetness of coconut with the zest of citrus and the warmth of spices. Its creamy texture and refreshing aroma transport you to a paradise, where the sea breeze carries the scent of coconut palms and the sound of waves gently crashing against the shore. Whether you're hosting a beachside party, a tropical-themed gathering, or simply seeking a taste of paradise at home, this article will guide you through the best recipes to create the perfect "punch a la noix coco" that will tantalize your taste buds and whisk you away to a tropical oasis.
Check out the recipes below so you can choose the best recipe for yourself!
PUNCH A LA NOIX COCO
From pina coladas to rum and coconut water, the fruit of the coco palm seems a natural pairing with the elixir of the sugar cane. From French Polynesia, here is a different twist on the rum and coconut theme-one that can be made in a larger quantity than given and kept on the sideboard or the bar until ready to serve. It only gets better.
Provided by Annacia
Categories Beverages
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the coconut in a bowl.
- Add the rum and allow it to soak for 1 hour.
- Strain off the rum into another bowl.
- Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum bowl.
- Discard the coconut.
- Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl.
- Stir to mix well.
- Serve over ice and garnish with slices of coconut (if desired).
HOW TO MAKE COQUILLES SAINT-JACQUES
For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
- Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
- Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
- Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
- Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
- Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 8.3 g, Cholesterol 161.6 mg, Fat 21.6 g, Fiber 0.9 g, Protein 26.3 g, SaturatedFat 12.3 g, Sodium 318.8 mg, Sugar 2.3 g
Tips:
- Use fresh coconut milk for the best flavor. Canned coconut milk can be used, but it will not be as rich and creamy.
- If you don't have any lime juice, you can use lemon juice instead.
- Add the sugar to taste. The amount of sugar you add will depend on how sweet you like your punch.
- Garnish your punch with a lime wedge and a mint sprig for a refreshing presentation.
- Punch à la noix de coco can be served chilled or over ice. It's also a great way to use up leftover coconut milk.
- Feel free to experiment with different fruits and juices to create your own unique punch recipe.
Conclusion:
Punch à la noix de coco is a delicious and refreshing tropical punch that's perfect for any occasion. It's easy to make and can be customized to your own taste. So next time you're looking for a delicious and festive drink, give punch à la noix de coco a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #beverages #fruit #american #summer #cocktails #hawaiian #seasonal #coconut #presentation #served-cold
You'll also love
