For those who aren't Baking with Blondie fans on Facebook yet - well, last night I revealed that on MONDAY we're giving away a prize worth around $4,800. This giveaway is unlike any other - and will potentially change the way you see life every single day after winning it.
Mark those calendars, it's gonna be big. You know I don't sugar-coat things like this. Get ready for it - I've never seen a giveaway anything like this before.
So this beautiful glass of limeade is one of 4 I'll be showing on Studio 5 today. It was a ton of work to throw them all together and have everything ready, but I hope things go well today and make it completely worth it. My nervousness is already taking over - so much to remember! 5 different recipes to nail down... versus the usual 1. I have to leave in 2 hours and I still have no idea what to wear! enjoy it, is still my mantra this week (as discussed on Tuesday).
Anyways, out of all the lemonades/limeades you'll see on the show today (11am-Noon MST Utah ksl.com Studio 5 live streaming), this one is definitely my favorite these days. It's pretty unique by way of flavors in a drink, and has a strange method of soaking toasted coconut shavings in the process. Soaking the shavings with the lime skins and vanilla create such a depth to this drink, and adding a rim-layer of toasted coconut on the glass adds such a special touch to the whole experience.
Wish me luck! Let's do this!
makes about 4 cups
1 C lime juice (about 10 freshly squeezed limes)
1 C sweet coconut flakes
2 1/2 C hot water
1 1/2 C coconut water
1/4 C agave nectar
1 T vanilla
*sugar to taste
1. Preheat oven to 350 degrees. Spread coconut flat on a cookie sheet and bake until mostly golden brown - about 5-7 minutes, and stir halfway through.
2. Juice limes into a bowl and set aside. Place lime skins in another bowl (not all of them, but half maybe), along with the toasted coconut and vanilla. Pour steaming hot water over all the mixture and let sit for 10 minutes. The hot water pulls out all those beautiful lime oils from the skins and it seeps into the liquid.
3. Strain into a blender and and add coconut water, lime juice and agave nectar. Blend until just incorporated. Pour into a pitcher and refrigerated until ready to serve.
Recipe adapted from: the kitchy kitchen