Ingredients
1 1/4 cup coconut cream
3/4 cup evaporated milk
2 egg yolks
1 tsp vanilla extract
1 cup dark rum
1 cup medium-dark rum, appleton estates or mount
2 tbsp cointreau, orange liqueur
1 freshly grated nutmeg
Directions
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
Servings: 1 quart
Coqui (Rum & Coconut Cream Drink) Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into the far past, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. However, these, ancient recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans were skilled in the use of many different aromatic flavors, including some familiar names like basil, fennel and parsley. Over the following few centuries, the families of Europe tried to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cookbooks were increasing in popularity mostly as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Coqui (Rum & Coconut Cream Drink) recipe.
