| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Caribbean |
Alcoholic, Puerto rico |
1 |
Quart |
INGREDIENTS
| 1 1/4 |
c |
Coconut cream |
| 3/4 |
c |
Evaporated milk |
| 2 |
|
Egg yolks |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Dark rum |
| 1 |
c |
Medium-dark rum; Appleton Estates or Mount Gay |
| 2 |
tb |
Cointreau; orange liqueur |
|
|
Freshly grated nutmeg |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #336
From: Linda Place <placel@worldnet.att.net>
Date: Sun, 8 Dec 1996 14:40:11 +0000
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