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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve. | 2. Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside. | 3. Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour all of the mix into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut	1			283.2	12.184000000000001	2.6639999999999997	26.791999999999998
rum	0.75			-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
cream coconut	1	can		1187.4063	23.928	13.0615	124.7856
milk	2.5	cans	evaporated	827.5862	19.934	8.2399	85.7811
cinnamon	2			-	-	-	-
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
ice cube				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.