Beernik
Well-Known Member
I'll be making traditional coquito tomorrow. It's like a coconut-rum eggnog.
My wife has tried several times to make a quick-and-dirty version of the drink. But it just isn't the same. If the rum isn't infused with actual fresh coconut, it doesn't taste right. Canned coconut milk is a poor substitute.
Besides, a hammer is one of my favorite cooking implements. The only accommodation to modern convenience I am making is using a blender instead of hand grating the coconut. I hand grated once. That sucked .
The recipe:
2 large whole dried coconuts
2 egg yolks
1 can condensed milk
1 can evaporated milk
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon salt
1 1/2 cups light rum (or more to taste)
DIRECTIONS
Coconut should seem heavy for its size. The "eyes," or the three black spots at the stem of the coconut, should be free of mold, and you should be able to hear the liquid inside the coconut when you shake it.
Preheat the oven to 400F. Using a corkscrew, open the holes in the coconut's "eyes." Invert the coconut over a bowl or measuring cup and drain. Reserve the coconut water.
Place the coconuts in the oven for 10 to 15 minutes. Carefully remove from oven. Set the coconuts over a dish towel and tap with a hammer or the blunt edge of a knife at its widest point until a fissure opens that will allow you to crack the coconut into large pieces. Use a heavy spoon to scoop out the coconut meat from the hard outer shell. If you're having trouble cracking the coconut or separating it from its shell, return the coconut to the oven for an additional 5 minutes, then try again. Peel the brown outer layer and chop roughly into large cubes.
Combine about 2 cups of the cubed coconut and the rum in a blender. Pulse on high speed until well combined, about 30 seconds at a time. Strain over cheesecloth into a large bowl or measuring cup, extracting as much liquid as possible. Discard the shredded coconut. Add the extracted liquid to the blender and repeat with the remaining coconut, working in batches. You should have 2 to 3 cups of coconut milk.
Combine the extracted coconut milk, egg yolks, condensed milk, evaporated milk, cinnamon, nutmeg and salt, and blend on high speed until frothy. Stir in additional rum to taste (optional). Refrigerate until well chilled. Pour into cold glasses and sprinkle with nutmeg or cinnamon.
My wife has tried several times to make a quick-and-dirty version of the drink. But it just isn't the same. If the rum isn't infused with actual fresh coconut, it doesn't taste right. Canned coconut milk is a poor substitute.
Besides, a hammer is one of my favorite cooking implements. The only accommodation to modern convenience I am making is using a blender instead of hand grating the coconut. I hand grated once. That sucked .
The recipe:
2 large whole dried coconuts
2 egg yolks
1 can condensed milk
1 can evaporated milk
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon salt
1 1/2 cups light rum (or more to taste)
DIRECTIONS
Coconut should seem heavy for its size. The "eyes," or the three black spots at the stem of the coconut, should be free of mold, and you should be able to hear the liquid inside the coconut when you shake it.
Preheat the oven to 400F. Using a corkscrew, open the holes in the coconut's "eyes." Invert the coconut over a bowl or measuring cup and drain. Reserve the coconut water.
Place the coconuts in the oven for 10 to 15 minutes. Carefully remove from oven. Set the coconuts over a dish towel and tap with a hammer or the blunt edge of a knife at its widest point until a fissure opens that will allow you to crack the coconut into large pieces. Use a heavy spoon to scoop out the coconut meat from the hard outer shell. If you're having trouble cracking the coconut or separating it from its shell, return the coconut to the oven for an additional 5 minutes, then try again. Peel the brown outer layer and chop roughly into large cubes.
Combine about 2 cups of the cubed coconut and the rum in a blender. Pulse on high speed until well combined, about 30 seconds at a time. Strain over cheesecloth into a large bowl or measuring cup, extracting as much liquid as possible. Discard the shredded coconut. Add the extracted liquid to the blender and repeat with the remaining coconut, working in batches. You should have 2 to 3 cups of coconut milk.
Combine the extracted coconut milk, egg yolks, condensed milk, evaporated milk, cinnamon, nutmeg and salt, and blend on high speed until frothy. Stir in additional rum to taste (optional). Refrigerate until well chilled. Pour into cold glasses and sprinkle with nutmeg or cinnamon.
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