MIX UP YOUR
THANKSGIVING MENU

Why pumpkin when you can coconut lime? Impress your guests with these fun and delicious twists on essential Thanksgiving dinner sides, cocktails, and desserts with Sparkling Ice Coconut Limeade.
THE THANKFUL PEAR
WHAT YOU'LL NEED:
2oz Sparkling Ice® Coconut Limeade
1oz Pear Juice
1oz Vanilla syrup (recipe follows)
4oz Prosecco
Pear slice, for garnish
Lime twist, for garnish
HOW TO MAKE IT:
In an ice filled glass, add pear juice, Coconut Limeade Sparkling Ice, and vanilla syrup. Stir to combine. Top with prosecco and garnish with a pear slice.
VANILLA SYRUP
WHAT YOU'LL NEED:
1 Vanilla Bean
1 cup Water
1 cup Granulated Sugar
HOW TO MAKE IT:
Slice vanilla bean in half and scrape out the seeds, set to the side. In a saucepan over medium high heat, combine water and granulated sugar. Bring to a boil and stir, remove from heat once sugar has dissolved. Stir in vanilla beans and pod, allow to cool completely. Place syrup in an airtight container and keep in the fridge.
COCONUT LIME FRUIT DIP
WHAT YOU'LL NEED:
¼ cup Sparkling Ice® Coconut Limeade
2 cups Whipped Topping
1 cup Cream Cheese
Lime Zest
Variety of fruit, sliced small for serving
HOW TO MAKE IT:
In a bowl, mix together whipped topping, cream cheese, and Sparkling Ice Coconut Limeade. Sprinkle lime zest over the top and set to the side.

Serve the coconut lime dip with a variety of fruits on a platter.
PINEAPPLE CORNBREAD STUFFING
WHAT YOU'LL NEED:
½ cup Sparkling Ice® Coconut Limeade
¼ cup butter, softened
½ cup brown sugar
¼ cup granulated sugar
Pinch of Salt
4 eggs
20 oz Pineapple Chunks, Strained
12 slices of bread, cut into 1" pieces
Cinnamon, for garnish
HOW TO MAKE IT:
Preheat oven to 350 degrees.

In a large bowl, mix together butter, sugars, and salt until combined then beat in eggs one at a time. Stir in Sparkling Ice Coconut Limeade. Once fully mixed, fold in pineapple chunks and bread cubes.

Add mixture into a glass baking dish and bake uncovered for 1 hour. Dust with cinnamon and serve.
COCONUT PIE
WHAT YOU'LL NEED:
¼ cup Sparkling Ice® Coconut Limeade
¼ cup Unsalted Butter, softened
4 cups Sweetened Shredded Coconut
1 box Coconut Pudding Mix
3 cups Whipped Topping
Toasted shredded coconut, for garnish
HOW TO MAKE IT:
Preheat the oven to 350 degrees.

In a food processer combine butter and half of the shredded coconut for 1 minute. Remove and pulse in the rest of the coconut. Press mixture into a 9” pie dish to form a crust, line the edge with aluminum foil to avoid burning. Bake until center begins to brown, 10-15 minutes. Remove the foil and continue to bake for another 5 minutes, allowing the crust to be evenly browned. Set to the side and allow to cool completely.

In a bowl, mix together coconut pudding mix, Sparkling Ice Coconut Limeade, and 2 cups of the whipped topping. Once combined set aside and allow to chill in the fridge while crusts are cooling.

Once crust is cooled, fill with coconut pudding mixture and top with a dollop of the extra whipped topping. Garnish with a sprinkle of toasted shredded coconut and serve.

SPARKLING ICE SCRATCH & WIN GAME

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