In the Summer 2008 issue of Flavor and the Menu Magazine it calls coconut the “forgotten fruit.”
The Hill Team shares a love of coconut, especially in that luscious first sip of a pina colada (little, paper, umbrellas and all) on the rare occasions that we are hanging around some ocean beach or pool deck
Yet coconut is often overlooked as a partner in fruit and cream desserts such as panna cotta.
Here is the tried and true Jimmy Buffet beach cocktail:
Pina Colada
1 ½ oz light rum, however the Hill Teams prefers amber for color and kick!
2 oz Cream of coconut mix, we like Coco Lopez
2 oz pineapple juice, like Dole’s or fresh
1 cup or so of crushed ice or cubes
Blend all together on high in the blender.
Pour into a tall glass.
Garnish …some use a cherry, we like big chunk of pineapple, and perhaps a paper umbrella.
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
