Loading ...
Sorry, an error occurred while loading the content.

Fwd: Re: [BEVERAGE-RECIPE] Coquito

Expand Messages
  • waljaco
    ... wrote: Wow! Thanks for that.. Tht is a special trick for sure GOD Bless, Marla ... From: ARTHUR G JIMENEZ To:
    Message 1 of 1 , Jun 3, 2007
    • 0 Attachment
      --- In BEVERAGE-RECIPE@yahoogroups.com, "Marla in Las Vegas"
      <mhudgins@...> wrote:


      Wow! Thanks for that.. Tht is a special trick for sure
      GOD Bless, Marla
      ----- Original Message -----
      From: ARTHUR G JIMENEZ
      To: BEVERAGE-RECIPE@yahoogroups.com
      Sent: Sunday, May 27, 2007 1:21 PM
      Subject: Re: [BEVERAGE-RECIPE] Coquito


      Marla, If you drain the water from the coco and fill it with the
      rum. Leave for about a week and then drain. The meat of the coco
      becomes soft and you are able to just peel out. then use this in your
      mixture. Just a trick I learned in Puerto Rico. Thanks Art

      Marla in Las Vegas <mhudgins@...> wrote: Coquito

      1 coconut
      3/4 to 1 bottle (750-ml) dark or light rum, preferably Brugal or
      Bacardi
      One (13 1/2-ounce) can coconut milk, preferably Coco Lopez
      One (15-ounce) can cream of coconut, preferably Coco Lopez
      Two and one-half (12-ounce) cans evaporated milk
      2 large cinnamon sticks
      Ice cubes, for serving
      One (14-ounce) can sweetened condensed milk

      1. Preheat oven to 350°. Test each of the three eyes at stem end
      of coconut to see which is the softest. Then use an ice pick (or a
      screwdriver) and a hammer to pierce two of the eyes. Strain water
      through a fine sieve into a bowl, and reserve.

      2. Place coconut on a rimmed baking sheet; bake for 15 minutes.
      Remove the coconut, carefully wrap it with a kitchen towel, and place
      it on a solid, stable surface. Hit the area around the eyes of the
      coconut forcefully with a hammer or kitchen mallet. Remove the hard
      shell. Use a vegetable peeler to remove the brown skin from the back
      of the coconut meat. Rinse flesh under cold running water. Finely
      grate coconut using a box grater. Transfer to a large glass measuring
      cup. Add reserved coconut water and rum; set aside.

      3. Working in batches, in the jar of a blender, combine coconut
      milk, cream of coconut, condensed milk, evaporated milk, and coconut
      rum mixture; blend until combined. Pour into a pitcher, and add
      cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before
      serving, stir to combine.

      Serve over ice.

      Makes about 10 cups

      GOD Bless, Marla

      [Non-text portions of this message have been removed]

      [Non-text portions of this message have been removed]








      [Non-text portions of this message have been removed]

      --- End forwarded message ---
    Your message has been successfully submitted and would be delivered to recipients shortly.