Coconut cupcakes
Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut - a lovely gluten-free teatime treat
Coco fizz
Serves 1
Easy
Prep:
no cook
Spruce up the classic coconut and rum combination with a dash of Prosecco and a squeeze of lime for a festive cocktail you can shake up in seconds
Skip to ingredients
- 25ml coconut rum
- 50ml coconut water
- juice of ½ lime
- ice
- 50ml prosecco
Nutrition: per serving
- kcal110
- fat0g
- saturates0g
- carbs4g
- sugars4g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put the coconut rum, coconut water and lime juice into a cocktail shaker, add ice and shake until the outside of the shaker is icy-cold to the touch. Strain into a chilled coupe glass, top with the Prosecco and serve.
