Taymer Mason

Coconut Delight

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Caribbean Vegan: Plant-Based, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion
Caribbean Vegan

By Taymer Mason

Published 2021

  • About

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).

Ingredients

  • Flesh of 1 coconut, finely grated
  • 1 cup (240 ml) water

Method

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.