Carmen Aboy Valldejuli

Tropical Eggnog

Coquito

Preparation info
  • Serves

    16

    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

  • 2 ripe coconuts
  • 4 egg yolks
  • 2 cups white Puerto Rican rum

Method

  1. Crack coconuts. Separate the meat from the shell and remove brown skin. Wash, drain, and grate the meat.
  2. In an electric blender, pour 1 cup of the rum and add about ⅓ of the grated coconut meat. Crush thoroughly at high speed. Strain and squeeze through muslin cloth.
  3. Pour the strained liquid back into the blender, add ⅓ grated coconut me