Live in the now when staying at Now Larimar Punta Cana and enjoy a drink that is a favorite among the Dominican Republic locals, Coco Loco. This is a favorite because it features fresh cream of coconut and pineapple juice which are both native to the region. It is a refreshing cocktail to enjoy while soaking up the sun.
Don’t wait until your visit to Now Larimar, make it at home with our recipe.
Dominican Coco Loco
- 2 oz light rum
- ½ oz amaretto almond liqueur
- 1 oz cream of coconut
- 1 tsp grenadine syrup
- ½ cups pineapple juice
- 1 oz of milk
Combine ingredients in a blender with ½ cup of ice. Blend until smooth and serve in a chilled glass or drink it directly out of a hollowed coconut. Enjoy!
Dominican Coco Locos served in green coconuts
Now Sapphire Riviera Cancun recently hosted a variety of events in celebration of Mexico’s Independence Day on September 15th. Guests got a chance to participate in exciting activities including a food demonstration on the pool deck featuring a traditional Mexican dish, Stuffed Poblano Chiles Peppers.
This dish was such a hit among our guests, we thought we’d share the recipe on our blog so you can make it at home!
- 4 or 5 poblano chili peppers
- 1 onion chopped
- 1 clove garlic chopped
- ½ pound of ground beef
- 2 tomatoes chopped
- 3 egg whites
- 1 cup wheat flour
- Olive oil
- Salt and pepper to taste
Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
Place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, and then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in. Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Add the wheat flour, Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter. Enjoy!