Prep 5 mins
Cook 0 mins
This is an unusual presentation for an unusual drink. Be careful--it's very strong. If, like me, you dislike gin, the recipe will also work with rum. From the Barbecue Bible. Make sure when you get the coconuts that you shake them to hear the water slosh around inside. Time listed does not include chilling time.
- 4 ripe coconuts
- 1 cup evaporated milk
- 1 cup gin
- 3 tablespoons sugar (optional)
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- Using a screwdriver (or awl) and a hammer, poke through the eyes of the coconuts, and drain out the liquid through a strainer into a mixing bowl. There should be a total of about 2 cups. Set the shells aside.
- Add the evaporated milk, gin, sugar if using, cinnamon and nutmeg to the coconut water. Stir to dissolve the sugar.
- Refrigerate the mixture until cold, at least 2 hours, or cool mixture down with ice.
- To serve, carefully pour the mixture through a funnel into the reserved coconut shells. Insert straws.
Note that ripe coconut means green, not brown and dry. At Max's conch bar on Long island he includes some of the jelly from the coconut, and I dont think he added the cinnamon and sugar, but I could be mistaken, he combines the ingredients and hits it with a blender, giving a nice creamy cool beverage with little chunks of coconut jelly. Best drink I ever hope to imbibe, and paired with their equally amazing conch salad... just heaven.
Creamy heaven! In my opinion nutmeg is the key. Wow - if anyone can do a Sky Juice (& conch salad) it would be Gary at Max's Conch Bar on Long Island. My favorite Island drink - thrilled to find this recipe and review - great tips.