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Add a photoServings: 1
Ingredients
- 1 1/4 c. Coconut cream
- 3/4 c. Evaporated lowfat milk
- 2 x Egg yolks
- 1 tsp Vanilla extract
- 1 c. Dark rum
- 1 c. Medium-dark rum, Appleton Estates or possibly Mount Gay
- 2 Tbsp. Cointreau, orange liqueur Freshly grated nutmeg
Directions
- Coconut cream is made by pureeing 1 1/4 c. coarsely minced fresh coconut with 1 1/4 c. light cream, then straining through cheesecloth.
- Combine the coconut cream, evaporated lowfat milk, egg yolks and vanilla in the jar of an electric blender, and blend at high speed for 30 seconds, or possibly till the mix is smooth. Add in the dark rum, medium-dark rum and Cointreau, and blend for a few seconds longer. Chill the coqui for 4 hrs, or possibly till it is thoroughly chilled.
- To serve, pour the coqui into chilled parfait or possibly punch glasses and sprinkle the top lightly with nutmeg.
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