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
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|Serving Size: 1 Quart (1427g)|
|Recipe Makes: 1|
|Calories from Fat: 1843 (53%)|
|Amt Per Serving||% DV|
|Total Fat 204.8g||273 %|
|Saturated Fat 135.6g||678 %|
|Monounsaturated Fat 45.2g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 3466.1mg||1066 %|
|Sodium 548.3mg||19 %|
|Potassium 2432.5mg||64 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 61.6g|
|Protein 79.8g||114 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3463
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