Coconut rum punch

A tropical drink typically around the holidays. This recipe is native to Dominica, and the ingredients can be adjusted to your taste. Serve chilled over ice!

Ingredients and Equipment

• Coconut milk (one 400 mL can)
• One of: Coconut milk, Low Fat Coconut milk or Evaporated milk (1 can)
• Sweetened condensed milk (one 300 mL can)
• Cinnamon stick (1)
• Nutmeg (¼ tsp)
• Pure Vanilla Extract (¼ tsp)
• Almond Extract (¼ tsp)
• Gold or White Rum (1/3 of final product or as desired)

Adding the rum is really a matter of preference. To start, I mix 1:2 rum with non-alcohol components to get 13% alcohol content. Taste and adjust!

Freshly grated nutmeg is ideal

Do not use fancy rum, it is a waste for a punch.

Serve over a lot of ice, as it melts it thins out the rum punch

The point of the second can is to adjust the thickness of the final product. If you are going sans-alcohol I recommend using two cans of low fat coconut milk instead of what is above.

Method

• Shake the Coconut milk (or evaporated milk) to dissolve the solids before opening.
• In a large pot on medium heat add the Coconut milk (or evaporated milk) and condensed milk.
• While the mixture is heating up add the cinnamon, nutmeg and extracts.
• Stir slowly to combine and bring to a boil.
• Lower heat to a minimum and continue to stir periodically for a 10 minutes.
• Turn off the heat and remove from the stove and allow to cool naturally, stir occasionally with a whisk.
• Add rum and mix thoroughly using a whisk.
• Strain through a sieve to remove large particles and undissolved solids.
• Bottle and refrigerate.
• Serve over a lot of ice.

fin.

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