Homemade Coconut Punch

INGREDIENTS:

• 1 cup pasteurized egg product (or 4 egg yolks)

• 2 cups coconut milk

• 1 can sweetened condensed milk

• 1 teaspoon vanilla

• 2 cups white rum

• freshly grated nutmeg

 

DIRECTIONS:

 

Make coconut milk: Grate the meat of 1 coconut, wrap it in a damp cheesecloth, and squeeze it over a bowl to extract the milk. Reserve the milk. Transfer the cheesecloth-wrapped coconut to another bowl, open the cheesecloth, and pour 1/4 cup boiling water over the coconut.

 

Combine the egg product, the coconut milk, the sweetened condensed milk and the vanilla in a large mixing bowl and blend until thoroughly combined and frothy.

 

Add the rum to the milk mixture and blend well.

 

Pour the Coquito into clean glass bottles and refrigerator for at least one hour – the flavour continues to improve, the longer it rests.

 
Serve in punch cups with a grating of fresh nutmeg.