Cocktail - Pacific Pacifier

This is it! The best ever cocktail. It takes a bit of effort as you need to make the coconut milk but it is definitely worth it. (Canned milk might be ok as a substitute, but I can’t say I’ve tried). To make it I cut up a coconut and placed chunks of the flesh in a blender with some water. Whiz it up and drain off the liquid through a sieve. (Apparently squeezing it through muslin is better but I don’t have any).

Pacific Pacifier:
o Fresh coconut milk
o Banana
o Vanilla essence
o Cocoa powder
o Cherry Bandy Liqueur

Ok, so take two cups of coconut milk, and blend with the banana and 1 teaspoon of vanilla essence and 2 teaspoons of cocoa. Place in freezer until slushy. Blend in 1 tablespoon of cherry brandy. Pour into wine glass and garnish with a sprinkle of toasted coconut. If required these can be left in the fridge for about half and hour before you need them.

You can toast the leftover coconut flesh from making the milk by lightly frying it – without using oil. It can then be used for making coconut ice or Kura’s Rum Slice-recipe to follow at a later date.