Tropical Treats

Vintage Tropics

Photo Courtesy of Sean Twomey

Located in Hawaii, we’ve seen our fair share of tropical décor. We love this vintage take with flamingos in the lawn hedges, bold pink accents, rattan and vintage furnishings and bright floral patterned cushions.

Tropical Sea

Photo Courtesy of Yasmin Fahr

Tropical flavors come alive with seafood in a colorful curried coconut noodle bowl.

INGREDIENTS

1 pack (3 to 4 servings) dry rice noodles
2 tablespoons peanut or canola oil
1 shallot, thinly sliced (about 1/4 cup)
2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
2 tablespoons yellow curry paste
1 (13.5-oz) can coconut milk
12 large shrimp, peeled and deveined
2 small heads bok choy, trimmed and quartered
½ tablespoon fish sauce
Kosher salt
½ cup fresh cilantro leaves
½ cup bean sprouts
Lime wedges, for serving

DIRECTIONS

Soak the rice noodles in a bowl of warm water for 10 minutes while you make the dish.

Heat the oil in a large pot over medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes, then add the garlic and cook, stirring, until aromatic, about 30 seconds. Stir in the curry paste and cook, stirring, until fragrant, about 1 minute longer. Stir in the coconut milk, whisk to combine, and bring to a simmer. Simmer for to 3 minutes.

Add the shrimp and bok choy and cook until the shrimp is pink and no longer translucent about 3 minutes. Off heat, stir in the noodles and fish sauce, season with salt, and top with the cilantro and sprouts. Divide between bowls and serve immediately with lime wedges.

Coconut Cocktail

 Photo Courtesy of Cavin Elizabeth Photography
Nothing feels more tropical than drinking out of a coconut. These rustic yet perfectly safe carved coconuts make a perfect “glass” for a mango coconut milk cocktail.

INGREDIENTS

4 ounces cachaça
6 ounces bottled mango juice
6 ounces canned coconut milk
2 teaspoons freshly squeezed lime juice from 1 lime
2 teaspoons agave nectar

DIRECTIONS

Combine cachaça, mango juice, coconut milk, lime, and agave nectar in a large cocktail shaker. Fill the cocktail shaker with ice and shake until well chilled, about 20 seconds. Strain into two ice-filled highball glasses and serve immediately.

Surf’s Up, Dude

Photo Courtesy of  Neilson Barnard

Continuing with a tropical theme, an artist airbrush paints on real surfboards. This custom technical element can be as big as the life-size surfboards, or more portable on souvenirs for your guests.

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