Best Coco Lopo Recipes

COCO LOCO (ROYAL CARIBBEAN'S VERSION)

Steps:

• Blend all ingredients with 1/2 cup ice. Add more ice as you wish.

COCO LOPEZ COCONUT CAKE

Steps:

• Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
• With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
• Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
• With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
• Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
• With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
• Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
• Let the cake cool completely before icing.

COCO LOCO

Steps:

• With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water.
• Cut off the top of the coconut as you would cut off the top of a pumpkin for carving.
• In a blender put tequila, light rum, dark rum, Kahlúa, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell.
• Pour a small float of 151-proof rum over the top of the drink.
• Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.

COCO LOCO

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

CHEF JOHN'S LOCO MOCO

Steps:

• Season patties with salt, pepper, and cayenne.
• Whisk beef stock, soy sauce, Worcestershire sauce, sesame oil, ketchup, sugar, and cornstarch together in a bowl.
• Melt butter in a skillet over medium-high heat. Cook patty in the hot skillet until a browned crust forms on the bottom, about 5 minutes. Flip; toss in green onions and cook the other side until both beef and onions are browned, 4 to 5 minutes more. Remove patty and most of the green onions to a plate.
• Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
• Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
• Divide rice between 2 serving bowls. Place patties over the rice, spoon gravy on top, and add the fried eggs.