Gluten Free Coconut Mojito Bars

When I was in Chile, there was a restaurant a few blocks from my house that had amazing mojitos, and one of their signature drinks was the “cojito,” which is made with coconut rum.  It is absolutely freaking delicious.  I have never had a more refreshing drink, ever.

So, obviously, it’s time to turn a refreshing drink into a buttery, delicious dessert.  I really like to make lemon bars, so with a few tweaks, the can turn from lemon bars into these cojito bars.  Get ready!

For the crust you will need:

2 cups coconut flour (this is like my new favorite thing in the whole world.)

3/4 cup white sugar

1 cup butter, softened

1 egg white

Preheat oven to 350 degrees.  Combine crust ingredients in a mixing bowl and then press into a 9×13 ungreased baking pan.  Really press it in.  Then, bake the crust for 12-15 minutes or until the edges are golden brown.

While the crust is baking, you can work on the filling.

You will need:

4 limes, juiced

2 tbsp of mint, finely chopped

1 tsp fresh lime zest

4 eggs

1 1/2 cups of white sugar

1/4 cup of coconut flour

Shredded coconut, for topping

Juice the limes into a small bowl and then crush the mint into the juice.  Strain the juice from the mint.  You can add some of the fresh mint leaves to the mix, too, depending on how minty you want it to be.  Mix the juice, mint, zest, eggs, flour and sugar in a bowl.  When the crust is done baking, leave the oven on.  Pour the mix over the crust.  Sprinkle the coconut liberally on top and pop it in the oven for about 20 minutes, or until the mixture is set.

It looks a little funky, because of the mint.  If you want to make it more mojito-looking, you can blend the mint to a finer state and add some green food coloring to the filling.  Either way, it tastes great.  Enjoy your yummy, summer treat!


Coconut Shrimp SNAFU

I tried to make coconut shrimp today.

It was, for lack of a better word, a disaster.

Let me fill you in on what I learned:

1) You must shell your shrimp.  You must not forget to shell the shrimp, coat it with coconut and panko, fry it and serve it to your friends.

2) Shrimp is easier to shell when it has not been deep fried.

3) When your friends ridicule you for your errors, it’s best to just laugh and not daydream of poisoning their beer.

4)  Bringing bread and cheese to snack on while a disaster is resolved is never a bad idea.

5) When you go to fry your new batch of battered shrimp, make sure you use new oil, because the coconut that fell off the old shrimp has now been burned and will stick to the new shrimp, making it inedible.

6) When cooking for people, make sure you are cooking for dear friends who are tolerant of your stupidity.

Here is the recipe if you’d like to try what I think has the potential to be a great dish, but can’t yet be sure:

1 lb SHELLED and cooked shrimp

1 cup shredded coconut

1 cup Panko bread crumbs

3 eggs

1 tbls chili flakes

3-4 cups of oil

Heat your oil on medium heat.  Beat the eggs with a little water and the chili flakes.  Dip your shrimp first into the egg wash and then in the coconut/Panko mix.  Fry them for just about a minute, until the outsides are golden brown and crispy.  Transfer to a plate with a paper towel to soak up the excess grease.  Serve with sweet and sour sauce.


I hope you have better luck than me, learn from my mistakes and don’t end up with this.