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4
Easy
By Taymer Mason
Published 2021
A good coconut punch always starts with grating a coconut and making milk from the flesh. What happens next is the chef’s preference. This thick beverage can be frozen to make blocks of sorbet (see Island Tip).
Mix the grated coconut and water together in a bowl. With clean hands, squeeze the coconut flesh to extract some of the milk from the flesh. Stir in the nondairy milk, essence, sugar, cinnamon, and nutmeg. Transfer the mixture to a blender and blend for 30 seconds, until well mixed. Strain and serve well chilled.
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