Chef Manu Feildel proves in this non-alcoholic cocktail that the marriage of coconut and pineapple is, once again, tasty and refreshing. With the addition of lime and litchis, this is the perfect mocktail to enjoy the summer, without the excesses!
ingredients
4 fresh coconuts
1 pineapple
8 files
8 lime leaves
1/4 cup (60 mL) brown sugar
1 tin canned litchi
Dried coconut
Grenadine
Preparation
Cut a file into small pieces. In a shaker, place the lime and add 1 tbsp. brown sugar, 2 lime leaves and crush all with a wooden skewer.
Open a fresh coconut and add the juice of the walnut in the shaker. Mix well. Pour the mixture into the coconut emptied of its juice, add a dash of grenadine and a few pieces of pineapple and lychees. Cut a lime wedge, roll in the dehydrated coconut and set with a cocktail umbrella on the rim of the coconut.
Repeat all these steps for each cocktail and serve.

Palma Tropical
ingredients
FOR COCONUT SYRUP
375 ml (1 1/2 cups) water
1/2 cup (125 mL) white sugar
1 mL (1/4 teaspoon) coconut essence
125 mL (1/2 cup) grilled and grated coconut

FOR MIXING
30 ml (2 tablespoons) Ron Aldea Maestro Amber Rum
3 ml (1/2 teaspoon) fresh lemon juice
5 drops of bitter Ms Better's Bitters Pineapple & Star Anise (or Angostura Bitters and add a few pieces of dried pineapple in coconut syrup)
95 ml (3/8 cup) Weizen white beer Vrooden Brewery (or Hefeweizen style white beer)
1 piece of dried pineapple
Preparation
FOR COCONUT SIROP:
Boil the water, then add the sugar to dissolve it. Add the coconut essence and the roasted coconuts.
Let macerate for 10 minutes, filter and cool.

FOR MIXING:
In a mixing glass (or a large Masson style pot), fill with ice until halfway through. Add rum, lemon juice, bitter and coconut syrup.
Shake for 5 seconds with the bar spoon (or a Chinese baguette).
Filter the mixture into an old fashioned glass filled with ice cream.
Lie down with beer and garnish with pineapple.