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Obrigado Recipes

Already tried to mix up your Obrigado with fresh fruits or veggies? Did you already know coconut water is perfect to use as a base ingredient for your smoothie? We made a selection of our favorite smoothies and mocktails. You need to give these a try! But feel free to experiment yourself - found the perfect mix? Please share your recipe using #obrigadorecipe

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Brazil Coco-Nut Latte

Makes 4 servings  

 

½ lb (227g) Brazil nuts

4 cups Obrigado Coconut Water

1 teaspoon vanilla extract

1 teaspoon ginger, finely minced or grated

½ teaspoon cinnamon

2 tablespoons maple syrup

1- Combine all ingredients in a blender and start on low speed, increasing carefully to max speed. Blend at high for a good 3 minutes, until liquid seems completely smooth. 

2- Strain through a fine sieve, pressing well to extract all the liquid and discard the solids. Chill for at least 3 hours or serve over ice (very important to serve this latter icy cold).

Brigadeiro Pumpkin Obrigado

Makes around 20 Brigadeiros

 

1 can sweetened condensed milk

3 tablespoons Obrigado coconut milk

2 tablespoons (20g) unsalted butter

¾ cup (165g) canned pumpkin puree

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

Pinch freshly grated nutmeg

1 cup lightly toasted unsweetened grated coconut for enrobing

 

 

1. Procedure: Place the condensed milk, Obrigado coconut milk, butter, pumpkin puree, ginger, cinnamon, and nutmeg in a medium saucepan. Bring to a boil over medium heat.

2. Reduce the heat to low and cook, whisking constantly until it reaches the consistency of a dense fudgy batter, about 8 to10 minutes. You want the mixture to bubble like lava on occasion, so it’s important to use low heat or the sides of the pan will burn. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be chewy. You know it is done when you swirl the pan around and the mixture leaves a thick burnt residue on the bottom of the pan.

3. Slide the mixture into a bowl. Don’t scrape the pan—you don’t want to integrate any of the burned bottom. Let the mixture cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.

4. Scoop the mixture by the teaspoonful (or you can use a mini ice cream scoop) and, using your hands, roll each into a little ball about ¾ -inch in diameter (about the size of a chocolate truffle). Place coconut in a bowl. Roll 4-6 Brigadeiros at a time, making sure it is sticking to the little ball fudge and covering the entire outside surface. Store in a plastic container at room temperature for 1-2 days or up to 2 weeks in the refrigerator.

BlueBie Coco Smoothie Bowl

Makes 2 Bowls 

For the Smoothie Bowl:

2 cups blueberries

1 banana

¼ cashew butter

¾ cup Obrigado coconut water

½ cup crushed ice

Topping:

1 kiwi

Blueberries

Toasted Coconut Chips

 

1- Combine the blueberries, banana, cashew butter and Obrigado coconut water in a blender until it’s completely homogenous and the consistency of a thick pudding. Add the ice and blend again. Pour into a bowl. Garnish with sliced Kiwi, Blueberries and granola and hemp seeds. Serve immediately. Leticia, adjust the topping ingredients to the photos you will deliver.

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