Puerto Rican Coquito by the Pitcher |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Rosie Perez made these on The Martha Stewart Show and they look to die for! There are no eggs in this recipe. Prep time does not include refrigerator time. Ingredients:
1 coconut |
0.75 (750 ml) bottle rum, light or dark |
1 (13 1/2 ounce) can coconut milk, preferably coco lopez |
1 (15 ounce) can cream of coconut, preferably coco lopez |
2.5 (12 ounce) cans evaporated milk |
2 large cinnamon sticks |
1 (14 ounce) can sweetened condensed milk |
ice cube, for serving |
Directions:
1. Preheat oven to 350°. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
2. Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
3. Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour all of the mix into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.
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