Captain Morgan, Parrot Bay Coconut Rum, melon liqueur, and blue curacao with sweet and sour and a splash of pineapple juice.

MOUNTAIN SMOKE

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Guatemala. Crisp, elegant, with vanilla and dried fruit flavors.

In a medium saucepan, combine the coconut milk and honey over medium heat. Stir until the honey is completely dissolved.

Prepare the Coconut Base

Add the vanilla extract and a pinch of sea salt to the coconut milk mixture. Stir well and let it simmer for 5 minutes.

Add Flavorings

Remove the saucepan from heat and add the dried mango and dried pineapple. Stir until the dried fruits are evenly distributed.

Incorporate Dried Fruits

Fold in the coconut flakes into the mixture, allowing them to absorb some of the liquid.

Add Coconut Flakes

Let the mixture cool to room temperature, then refrigerate for at least 30 minutes. Serve chilled.

Cool and Serve

Coconut Milk

Vanilla Extract

Dried Mango

Dried Pineapple

Coconut Flakes

Honey

Sea Salt

Aluna Coconut

Sweet, nutty, with rich almond and vanilla flavours.

Tekali, Almond Tequila

temps lite

Cofe de Champagne

Chef's Choice

Sommelier's Choice

EL MEZO

Make Aluna Coconut Recipe in just 45m. Guatemala. Crisp, elegant, with vanilla and dried fruit flavors.

Aluna Coconut Recipe

Descriptors

Tasting Notes

Food Pairings

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