Recipe by Annacia
From pina coladas to rum and coconut water, the fruit of the coco palm seems a natural pairing with the elixir of the sugar cane. From French Polynesia, here is a different twist on the rum and coconut theme—one that can be made in a larger quantity than given and kept on the sideboard or the bar until ready to serve. It only gets better.
Top Review by BakinBaby
this drink was so worth the extra time and $$$$ for the vanilla beans. Different than any drink we've made here at the ranch. Made and enjoyed for ZWT7. Sweet, but yummy. Made for the Shady Ladies Team.
- 1 cup freshly grated coconut (save the liquid for a different drink if you're grating it yourself)
- 4 ounces white rum
- 1⁄2 cup sugar
- 2 inches piece vanilla beans
- 1⁄2 teaspoon lemon zest
- 1⁄4 teaspoon freshly grated nutmeg
- coconut, slices (to garnish) (optional)
Directions See How It's Made
- Put the coconut in a bowl.
- Add the rum and allow it to soak for 1 hour.
- Strain off the rum into another bowl.
- Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum bowl.
- Discard the coconut.
- Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl.
- Stir to mix well.
- Serve over ice and garnish with slices of coconut (if desired).