Abstract Art for Sale





2 medium sized Coconuts
4 cans of
evaporated milk
8 egg yolks
1/2 cup of sugar
1 bottle of white rum
1 Tbsp. vanilla extract
1 1/2 tsp. cinnamon
pinch of salt

1- Puncture one of the "eyes' of each of the coconuts with an icepick and drain the liquid into a blender.

2- 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.

3- Add the liquid and coconut meat to a blender and liquify for approx. 1 minute.

4- Bring this liquid to a boil and let cool.

5- 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.

6- Pour this into a gallon jug such as an empty milk container.

7- 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.

8- Once you have finished pouring this into the gallon jug, add the rum and cap it tightly. Shake to blend the rum and coquito ingredients.

Keep refrigerated and serve well chilled.

Makes approximately 3 quarts.


Home - The Basics - Appetizers - Main Courses - Desserts - Drinks - Links - Guestbook
Copyright © 1997-2005 eLaGasse.com