Appetizer, Beverage, Recipes

December 4, 2018

Coquito Cocktail + Tropical Spiced Roasted Sweet Potatoes!

Being in a tropical climate in the winter and over the holidays is still a little weird to me. Growing up in Michigan, it never felt like we were ready for the holidays until the temperature dropped below freezing and everything was covered in white. Craving hot chocolate and hot toddy’s, stew and anything warming was all we thought about, coconuts may have been in our dreams but definitely not something I thought of as a traditional Christmas drink.

Well, now that I live in the Philippines and have coconut trees literally EVERYWHERE, including fresh coconuts getting delivered in my CSA basket, I thought this seemed a little more fitting this year.

Coquito cocktails originated in Puerto Rico and are a traditional Christmas cocktail similar to eggnog. Normally the Coquito is made with coconut milk, sweetened condensed milk, and sometimes eggs. I have made a vegan and lower sugar version, but without compromising on flavor, I promise! This drink is absolutely delicious.

I paired the drink with simple roasted sweet potatoes and a tropical yogurt dip. The sweet potatoes have a delicious sweet and spicy flavor, they are great for an appetizer or side dish for dinner any night.

The Recipe:

Coquito Cocktail

serves 1

1/2 cup coconut milk

1 oz rum

2 dates

A dash of ground cinnamon

  1. Pour coconut milk, dates, and a sprinkle cinnamon into a blender. Blend until smooth, about 30 seconds.
  2. Fill a glass with ice and pour 1 oz of rum and coconut milk mixture over the ice. Stir with a cinnamon stick and garnish with one more sprinkle of cinnamon.

Roasted Sweet Potatoes

serves 4

4 small sweet potatoes

1 teaspoon chili powder

1 Tablespoon olive oil

1/2 cup plain Greek yogurt

2 teaspoons coconut flakes

1 teaspoon lemon zest

1 teaspoon chili powder (or more if you like spicy)

A dash of red pepper flakes

Salt and pepper

  1. Preheat oven to 425 degrees F.
  2. Slice sweet potatoes lengthwise in quarters. Place sliced potatoes in a bowl of water for at least 30 minutes, this will get a crispier skin when you roast them. Place on a baking sheet and drizzle with olive oil, chili powder and salt and pepper. Bake for about 30 minutes, check the potatoes and flip them at 30 minutes. You want them slightly charred on the outside. Roast for 10-15 minutes more.
  3. While the potatoes are roasting you can make the dip. Place Greek yogurt in a small bowl. Add spices and stir.

 

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