Carmen Aboy Valldejuli

Coconut Cordial

Cordial de Coco

Preparation info
    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

  • 1 large, ripe coconut
  • white Puerto Rican rum
  • Sugar

Method

  1. With a sharp knife, pierce hole on top of coconut and discard water.
  2. Fill coconut with water. Drain and measure water.
  3. In a saucepan, put rum and add sugar in the amount of one part sugar to two parts rum. Dissolve sugar with a rubber spatula. Pour syrup into coconut.
  4. Seal with cork and wax. Store at room temperature for at