| |
|
What You Need:
(To Make: about 1 quart)
|
|
|
|
1¼ cups coconut cream made from
1¼ cups coarsely chopped fresh coconut and 1¼ cups light cream
¾ cup evaporated milk
2 egg yolks
1 teaspoon vanilla extract
1 cup dark rum
1 cup medium-dark rum
2 tablespoons Cointreau or other orange-flavored liqueur
Freshly grated nutmeg
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine the coconut cream, evaporated milk, egg yolks and vanilla in the jar of an electric blender, and blend at high speed for 30 seconds, or until the mixture is smooth.
|
2. Add the dark rum, medium-dark rum and Cointreau, and blend for a few seconds longer.
|
3. Refrigerate the "Coqui" for 4 hours, or until it is thoroughly chilled.
|
4. To serve, pour the "Coqui" into chilled parfait or punch glasses and sprinkle the top lightly with nutmeg.
|
|
|
|
|
