Transport yourself to a tropical location with a batch of these creamy but deliciously refreshing frozen coconut mojitos.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Not only is it Friday, it’s #NationalCocktailDay! Finishing off a delicious #SpringSweetsWeek with Frozen Coconut Mojitos inspired by a trip to Belize. Normally I prefer mojitos on the rocks but these frozen coconut mojitos are much better blended!

I have made blueberry coconut mojitos before, but used coconut water. This time around, I used coconut cream for these frozen coconut mojitos, resulting in a creamy yet deliciously refreshing warm weather cocktail.

Make a batch of mint simply syrup to start and keep that baby on hand in your fridge. Then whenever you are in the mood for frozen coconut mojitos, whip up the rest of the ingredients in a blender. Repeat whenever you need a refill.

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FROZEN COCONUT MOJITOS

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Yield: 2 Servings Prep Time: 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MINT SIMPLE SYRUP

• 1 cup water
• 1 cup granulated sugar
• 10 fresh mint leaves

COCONUT MOJITOS

• 4 oz. coconut cream
• 4 oz. white rum
• 2 oz. fresh lime juice
• 4 oz. mint simple syrup (above)
• 8 fresh mint leaves
• 4 cups ice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. To make the mojitos, place all ingredients in a high-powered blender. Blend until completely smooth Pour in glasses, garnish with mint and lime slices if desired, and serve immediately.

Source: Adapted from A Spicy Perspective’s Frozen Coconut Mojitos. and my Blueberry Coconut Mojitos.

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Get ready for warmer weather with this light and creamy coconut vanilla bean panna cotta with a refreshingly sweet drizzle of mango coulis on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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For a dessert made with heavy cream, coconut cream, sugar, and gelatin, this coconut vanilla bean panna cotta is surprisingly light. Even without the refreshing mint, tangy ginger oat grahams, or sweet mango coulis you would think this dessert wasn’t quite an indulgent as some others. And sure you could definitely enjoy this without all the garnishes, but use them if you’ve got ’em right?

Don’t let the fancy sounding word “coulis” fool you, it’s just a pureed fruit (or vegetable) sauce, but dang if it isn’t good. Just a drizzle of that, a sprig or fresh rosemary, and the crunchy goodness of the oat grahams, add not only flavor but different textures to the dish.

As an added bonus, both the panna cotta and mango coulis can be made in advance. Heck it’s required because you have to chill for at least 6 hours in order for the panna cotta to set. Mango mousse would be a good option as it also requires an overnight step. So make your next dinner party easier by making dessert a day or two before you need it and then impress your guests when you unveil it.

This recipe was made with ingredients thanks to Dixie Crystals granulated pure cane sugar, Melissa’s Produce mangoes and fresh mint, Nairn’s ginger oat grahams, and Taylor & Colledge vanilla bean paste.

#SpringSweetsWeek is coming to an end so if you haven’t already, make sure to enter the giveaway for foodie swag from our sponsors using the widget located at the end of this post.

Friday #SpringSweetsWeek Recipes

• Almond Scones from Palatable Pastime
• Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
• Carrot Cake Cookies from Eat Move Make
• Carrot Cake Poke Cake from Cheese Curd In Paradise
• Cinnamon Butterscotch Pear Chips from Blogghetti
• Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
• Easter Egg Macarons from Jen Around the World
• Easy Berry Semi Naked Cake from Red Cottage Chronicles
• Ginger Pear Turnovers from Cindy’s Recipes and Writings
• Key Lime Icebox Cake from Jolene’s Recipe Journal
• Key Lime Pound Cake from Devour Dinner
• Key Lime Whoopie Pies from Karen’s Kitchen Stories
• Lemon Lavender Fudge from That Recipe
• Mango Pear Crisp from Sweet Beginnings
• Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
• Meyer Lemon Posset from Shockingly Delicious
• Ombre Cakes from Art of Natural Living
• Stem Ginger Mango Cheesecake Parfait from Magical Ingredients

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

COCONUT VANILLA BEAN PANNA COTTA WITH MANGO COULIS

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Yield: 8 servings Prep Time: 6 Hours Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PANNA COTTA

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla bean paste (or seeds from 1 bean)
• 2 tsp unflavored gelatin
• 1 cup coconut cream
• Fresh mint, for garnish
• Ginger oat grahams, for garnish

MANGO COULIS

• 2 cups cubed fresh mango
• 1 Tbsp granulated sugar

Directions

1. Place the cream in a saucepan. Add the sugar and vanilla, and bring to a simmer over medium-low heat, stirring occasionally.
2. Sprinkle the gelatin over the coconut cream in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved. Divide among eight 4 oz. ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
3. Before serving, prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable.
4. Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with a drizzle of dollop of mango coulis, mint, and oat grahams, if desired.

Source: Adapted from Food Network and AllRecipes.

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.