Best 7 Arcangel Licor De Coco Recipes

13 BEST CREME DE CACAO COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a creme de cacao cocktail in 30 minutes or less!

LIMBER DE COCO (PUERTO RICAN COCONUT ICE) RECIPE

Steps:

• Mix all the ingredients in a big bowl. Pour the mixture into ice pop molds or disposable cups and place in a freezer. Let sit for at least 6 hours or overnight. Enjoy!

LEMON COCONUT ANGEL FOOD CAKE

Steps:

• Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.

ANGEL FOOD CAKES WITH BERRIES IN ORANGE LIQUEUR

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla.
• Spoon the batter into ungreased extra-large muffin tins. Bake until light golden brown, 20 to 25 minutes. Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature. Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the macerated fruit by lightly tossing together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving. Hollow out the center of the large cup cakes. Fill the cavity with some fruit then turn them over onto dessert plates. Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar.

ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE

Steps:

• Place the berries in a medium bowl and tear in the mint.
• In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
• In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
• Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.

ANGEL MACAROONS

Steps:

• Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.

COFFEE LIQUEUR (CAPE VERDE ISLANDS) LICOR DE CAFE

Steps:

• Set a few coffee beans aside, then place the rest of the coffee beans into the rum and allow them to infuse for eight days.
• Place the sugar in a small saucepan and add the 2 cups of water. Bring to a boil, and cook until you have a thin syrup. allow syrup to chill.
• Add the syrup to the coffee mixture, and mix well.
• Pour the liqueur off into small decorative bottles.
• Add a few coffee beans to each bottle and allow the liquer to age 3 weeks or longer before seving in tiny cordial glasses as an after-dinner drink.