Coqui (rum & Coconut Cream Drink) Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
1 1/4 cup: Coconut cream,
3/4 cup: Evaporated milk,
2: Egg yolks,
1 tsp: Vanilla extract,
1 cup: Dark rum,
1 cup: Medium-dark rum, Appleton Estates or Mount Gay
2 tbsp: Cointreau, orange liqueur
Freshly grated nutmeg,
Directions:
Coconut cream is made by pureeing 1 1/4 cups coarsely chopped fresh
coconut with 1 1/4 cups light cream, then straining through
cheesecloth.
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. Add the dark rum,
medium-dark rum and Cointreau, and blend for a few seconds longer.
Refrigerate the coqui for 4 hours, or until it is thoroughly chilled.
To serve, pour the coqui into chilled parfait or punch glasses and
sprinkle the top lightly with nutmeg.
Source: Time-Life Foods of the World: The Cooking of the Caribbean
Islands
Source from luhu.jp
coconut with 1 1/4 cups light cream, then straining through
cheesecloth.
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. Add the dark rum,
medium-dark rum and Cointreau, and blend for a few seconds longer.
Refrigerate the coqui for 4 hours, or until it is thoroughly chilled.
To serve, pour the coqui into chilled parfait or punch glasses and
sprinkle the top lightly with nutmeg.
Source: Time-Life Foods of the World: The Cooking of the Caribbean
Islands
Source from luhu.jp