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
Experts have proved the existance of recipes way back into ancient history, certainly as far back as ancient Egypt, and possibly even further than that. Interesting though that is, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts is a series of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. During the time of the Roman Empire a man called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Additionally, he tells us how the Romans made use of many different spices and herbs, including many that are still in use today for example basil, fennel and dill. As our culinary historical trip moves on a few more years we have two interesting books which appeared in the 14th Century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy lands, such as parsley and basil. These new foods and tastes caused a torrent in publications on food, many of which still exist in academic collections. Over the following few hundred years, the rich families of Europe competed with each other to serve the most exotic meals, and consequentially cooks and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes of their peers. By the arrival of the 20th century, cooking publications are in high demand, mostly as a result of better eduction, people having more free time and disposable income. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Coqui (Rum & Coconut Cream Drink) recipe.
