Cream of Coconut

1. Shake the white layer
In a shaker filled with ice, combine the tequila, triple sec, fresh lime juice, and Calahua Coconut Cream. Shake well until chilled and smooth.

2. Create the red bas
Pour the grenadine into the bottom of a serving glass. This will naturally settle as the red layer.

3. Add the white layer
Slowly strain the shaken mixture over the back of a spoon into the glass to gently form the white middle layer.

4. Finish with green
Carefully float the Midori on top by slowly pouring it over the back of a spoon to create the final green layer.

1. Marinate for flavor
In a bowl, whisk together the lime juice, chopped cilantro, and Calahua Coconut Cream. Add the shrimp and let them marinate in the refrigerator for about 10 minutes. This step gives them a fresh, citrusy base.

2. Prepare the batter
In another bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually add sparkling water while whisking until you get a thick, smooth batter.

3. Coat the shrimp
Lightly dredge each shrimp in wheat flour, dip into the batter, then coat generously with coconut flour. This layer is what gives you that extra crispy, coconut crunch.

4. Fry until golden
Heat the oil and fry the shrimp for about 5 minutes, or until golden and crisp. Transfer to a paper towel-lined plate to drain.

1. Build the base
Fill a shaker with ice. Add the horchata concentrate and Calahua Coconut Cream.

2. Add the richness
Pour in the evaporated milk, rum, and ground cinnamon.

3. Shake until chilled
Shake well until the mixture is cold, creamy, and slightly frothy.

4. Serve and garnish
Strain over fresh ice in a glass. Garnish with a cinnamon stick for aroma and presentation. Serve immediately and enjoy.
 

1. Bloom the gelatin
Sprinkle the gelatin over 1/2 cup cold water and let it sit for about 10 minutes until fully hydrated.

2. Blend the creamy base
In a blender, combine the Calahua Coconut Drink, Calahua Coconut Cream, evaporated milk, and cajeta. Blend until smooth. Add the cream cheese and blend again until silky and fully incorporated.

3. Add the gelatin
Gently heat the bloomed gelatin until fully dissolved (do not boil). Pour it into the blender and blend once more to combine.

4. Set and chill
Lightly grease a mold and pour in the mixture. Refrigerate until fully set, usually 3–4 hours.

5. Finish and serve
Unmold carefully. Drizzle with extra cajeta thinned with a little milk or cream, and sprinkle with chopped pecans before serving.

1. Blend until silky smooth
Add the coconut cream, ice, passion fruit pulp, sugar, lime juice, and Acapulcoco Passion Fruit to a blender. Blend until the texture is creamy, thick, and perfectly chilled.

2. Serve right away
Pour into a tall glass and serve immediately while cold and frothy.

Optionally, garnish with a spoonful of passion fruit pulp on top for extra color and texture

1. Build the cocktail
Fill a shaker with ice. Add the coconut liqueur, pineapple juice, Acapulcoco Pineapple, and coconut cream.

2. Shake until chilled
Shake well until the mixture is cold and slightly frothy.

3. Serve and garnish
Strain over fresh ice in a chilled glass. Garnish with a pineapple slice for that classic tropical finish. Serve immediately and enjoy.

1. Blend until smooth and frosty
Add the ice, pineapple juice, coconut cream, blue curaçao, and rum to a blender. Blend until the texture is thick, creamy, and perfectly chilled.

2. Serve with style
Pour into a tall glass and garnish with a pineapple wedge and a cherry for that classic tropical finish. Serve immediately and enjoy the island vibes.
 

1. Build your base
Fill a glass generously with ice. Pour in the Calahua Coconut Cream and Calahua Coconut Milk, creating a smooth, creamy layer.

2. Add the coffee
Slowly pour the hot espresso or strong coffee over the ice. Watch it swirl into the coconut mixture.

3. Stir and enjoy
Give it a good stir until fully combined and serve immediately.

4. Bonus step
Optional: sprinkle a little cinnamon or cocoa powder on top for an extra touch. 

1. Blend until silky smooth
Add the Calahua Coconut Cream, water, and fresh lime juice to a blender. Blend until the mixture becomes smooth and slightly frothy.

2. Serve ice cold
Fill a glass with ice and pour the limeade over it. Stir gently and serve immediately.

3. Bonus step
Optionally, garnish with a lime slice or a sprinkle of shredded coconut for an extra tropical touch.
 

1. Build the warmth
Pour the hot coffee into your favorite mug. Add the whiskey and Calahua Coconut Cream, allowing it to melt gently into the coffee.

2. Stir and finish
Stir well until fully combined and smooth.

3. Add the final touch
Top with a generous layer of whipped cream and serve immediately.