NUMBER ONE: Homemade Coconut Coffee Frappé

Ingredients:

  • 1 small carton of coconut water
  • ½ a can of coconut milk (NB: if separated stir in the can first)
  • 1 cup of ice
  • 1 fresh double espresso
  • 1 tablespoon organic coconut oil
  • Optional: unpasteurised double cream

Preparation:

  • Brew your double espresso
  • Empty the coconut water and half a can of coconut milk into the blender
  • Add the coconut oil and the ice
  • Optional: add unpasteurised double cream
  • Add the espresso last
  • Blend for 30 seconds and serve straight away in a cold pint glass. Dress with a sprig of mint if you fancy.

NUMBER TWO: The Piña-Nolada

Ingredients:

  • 1 small carton of coconut water
  • 1 cup of ice
  • 1 can of light coconut milk
  • 1 large pineapple diced
  • 1 banana

Preparation:

  • Add everything to the blender, make sure the ice is at the bottom for easier blending
  • Blend until smooth, approximately one minute, then pour into serving cups immediatel

NUMBER THREE: The No-jito

Ingredients:

  • 1 litre coconut water
  • Smidge of organic honey
  • Handful of fresh mint
  • 1 fresh lime
  • A bag of ice
  • Desiccated coconut

Preparation:

  • Add a touch of honey around the rim of the glasses and dip them in the desiccated coconut
  • Fill the blender with a small handful of ice and blend until they are in small chunks
  • Fill cocktail shaker with crushed ice and pour over coconut water
  • Smash a few fresh tender lime leaves in your hand and add into the cocktail shaker glass
  • Put a few fresh sprigs of mint into the bottom of the cocktail glasses
  • Fill cocktail glasses with crushed ice and pour of the chilled coconut water/ice mix from the shaker
  • Dress the glass with a sprig of mint and a slice of lime