Coqui (Rum and Coconut Cream Drink)

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3/4 c Evaporated milk
nutmeg; Freshly grated
1 c Dark rum
1 1/4 c Coconut cream
2 tb Cointreau; orange liqueur
2 Egg yolks
1 c Medium-dark rum; Appleton
1 ts Vanilla extract

Original recipe makes 1



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 Date: Sun, 8 Dec 1996 14:40:11 +0000

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