Ingredients:

• 1 cup (250 g) frozen berries (strawberries and raspberries)
• 1 ripe banana,peeled and cut into chunks
• 1/3 cup raw coconut meat,chopped
• 1 cup (250 ml) coconut milk
• 1 cup (250 g) frozen mango chunks
• 1 cup (250 ml) fresh pineapple juice
• half of ripe fresh pineapple,cut into cubes
• 1 ripe kiwi,peeled and sliced

Ingredients:

• 1 oz (30 ml) Southern Comfort liqueur
• 1/2 oz (15 ml) Midori melon liqueur
• 1/2 oz (15 ml) Malibu rum
• 6 oz (180 ml) pineapple juice
• 1 dash Blue Curacao liqueur
• lime wedge for garnish

Ingredients:

• 1 oz (30 ml) vodka
• 1 oz (30 ml) coconut rum
• 1/2 oz (15 ml) Blue Curacao liqueur
• 1/2 cup (125 ml) pineapple juice
• 7 UP

Cooking Method:

1. In a large mixing bowl,combine all-purpose flour,seafood seasoning,beaten egg and pineapple juice.Mix well until smooth.
2. Place flaked coconut in a shallow bowl.
3. Dip shrimp into egg mixture,then coat with coconut.
4. Heat cooking oil in deep fryer to 375 F(190C).
5. Working in a batches,fry shrimp for1-2 minutes or until golden brown,turning occasionally.
6. Drain on paper towel.
7. Serve fried coconut shrimp with mango salsa and your favorite dipping sauce.

Cooking Method:

1. Lightly grease slow cooker with nonstick cooking spray.
2. Place beef ribs in slow cooker.
3. In a small mixing bowl,combine remaining ingredients.Stir well.
4. Pour honey mixture over beef ribs.
5. Cover crock pot and cook on low-heat setting for 6-8 hours.
6. Remove cooked beef ribs from slow cooker.Serve hot on the bed of Romaine lettuce.