Archive for October 2011

Cocojito   Leave a comment

Cocojito is a light and refreshing coconut mojito drink that is perfect any day.  

Ingredients

  • 4 cups ice cubes
  • 2- 4 oz of lime juice
  • 1/2 cup sweetened cream of coconut
  • 1/4 cup coconut rum or to taste
  • 5 mint leaves
  • 2 mint sprigs, for garnish (optional)

Directions

  1. Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glasses and garnish each with a mint sprig.
Serves 1 to 2
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Posted October 30, 2011 by belizecuisine in Beverages

Pumpkin Smoothie   Leave a comment

During fall pumpkin is very popular.  So, here’s a pumpkin smoothie perfect for breakfast or a “pick me up”.

Ingredients

  • 1 (16 ounce) can pumpkin puree
  • 1 cup coconut milk
  • 1 cup milk
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg

Directions

  1. Freeze the pumpkin puree for at least 24 hours.
  2. Heat the bag of pumpkin puree in the microwave on HIGH to soften, 1 to 2 minutes.
  3. Pour the milk into a blender. Add the brown sugar, cinnamon, and pumpkin; blend until smooth.

Posted October 30, 2011 by belizecuisine in Beverages, Breakfast

Soursop (Guanabana) smoothie   Leave a comment

Soursop or Guanabana is a green fruit grown primarily in Belize, Central America and the West Indies. Its green skin is prickly.  Don’t eat the skin but do eat the creamy white inside core. You can find it online, at stores like Whole Foods, Latin and/or Caribbean markets. If you can find the actual fruit some places sell the core/pulp in frozen packets.   Here’s a Soursop smoothie recipe:

INGREDIENTS:

1 cup Soursop pulp (Like Goya Guanabana pulp)
1 cup coconut milk
1/2 cup coconut water or plain water
1 cup of ice
1/2 tsp cinnamon or nutmeg or both
1 tsp vanilla essence
3 tbsp of sugar (or more to your taste)
1/2 teaspoon salt

METHOD:

1. Using a blender or food processor blend all ingredients until creamy and smooth.
2. Add water as needed to keep the mixture circulating through the blender.

Note: you can put in ice-trays and freeze for later.

Posted October 13, 2011 by belizecuisine in Desserts

Soursop pops   Leave a comment

 A Soursop is a delicious fruit grown in Belize and other Central American countries. It has a green leathery skin that is prickly.  You don’t eat the skin but you can eat the white creamy insides. Use it to make any desserts like ice-cream, pops or ice bars or you can eat it by itself. You can find it online or Whole foods or Caribbean markets in the US. Here’s a simple dessert recipe using Soursop.
INGREDIENTS

1/4 – 1/2 cup sugar
1- 2 cup soursop pulp
1 cup water or more depending on thickness
1 14oz can of condensed milk

 
METHOD:

1. Blend pulp with sugar. Stir well.
2. Add milk and water. Beat thoroughly.
3. Freeze in ice trays

Posted October 13, 2011 by belizecuisine in Desserts

Pan de Coco (Coconut Bread)   Leave a comment

Belizeans include coconuts in everything they cook and bake.  So, having a bread made of coconut is no exception.  Actually, coconut bread is my absolute favorite bread.  It is not only delicious but very easy to make.  In some Latin countries it is also called Pan de Coco.  Here’s a recipe:

Ingredients:

2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. grated nutmeg
3/4 cup white sugar
2 cups sweetened or unsweetened flaked coconut
2 eggs
1 cup coconut milk or evaporated milk
1 tsp. vanilla or coconut extract
1/4 cup melted coconut oil or butter

Directions:

Preheat oven to 350 degrees; grease and flour a 9″ x 5″ loaf pan.

In a bowl sift together the flour, baking powder, baking soda, salt, sugar, nutmeg, cinnamon. (Dry Ingredients)
In another bowl whisk together eggs, vanilla or coconut extract, coconut oil & coconut milk. (Wet Ingredients)
Pour the wet ingredients into the dry ingredients and mix together to combine.
Fold in flaked coconut then pour in loaf pan and bake for 50-60 mins.

Serve warm or cold 3-6 people.

Posted October 4, 2011 by belizecuisine in Breakfast, Sides