You can omit the rum if serving children or if you are not a lover of alcohol.
Learn to make Coconut Rum punch for those festive times.
200ml white Rum (E S A F)
2 cans condensed milk
1 dry coconut grated
2 pinches grated cinnamon
1 pinch grated nutmeg
2 tbsp vanilla essence
1 1/2 liters of water
Soak the coconut for 1/2 hour or boil it for 5 mins and strain of the liquid of the coconut in a large bowl or jug. ( If boil let it cool )
Put the rum, coconut milk, condensed milk in a large mixing bowl. Stir with a wooden spoon.
Add the cinnamon, nutmeg. vanilla to the bowl.
Stir until evenly mixed.
Using a funnel, pour the coconut punch into an empty rum bottle and place in the refrigerator for at least 2 hours.
You can keep it in the refrigerator for up to 2 months.
Shake well before serving.
Recipe Submitted by Good Old Bajan Cooking Group.
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