medium sized Coconuts
4 cans of
8 egg yolks
1/2 cup of sugar
1 bottle of
1 Tbsp. vanilla
1/2 tsp. cinnamon
Puncture one of the "eyes' of each of the coconuts with
an icepick and drain the liquid into a blender.
Crack the coconuts open with a hammer and peel the white meat
away from the shell. Break or cut the white meat into small pieces
no larger than a quarter.
Add the liquid and coconut meat to a blender and liquify for
approx. 1 minute.
Bring this liquid to a boil and let cool.
While the coconut mixture is cooling, add the remaining
ingredients except the rum to the blender and blend
approx. 30 seconds. You may do this in two steps if necessary.
Pour this into a gallon jug such as an empty milk container.
When the coconut mixture has cooled, strain and squeeze
the liquid through a cheesecloth. It should be 'milky' in appearance.
Pour this also into the gallon jug.
Once you have finished pouring this into the gallon jug, add
the rum and cap it tightly. Shake to blend the rum and coquito
refrigerated and serve well chilled.
approximately 3 quarts.