Coco loco ponch coco part 2

Serve over cracked ice and be careful ....hick.....hick

Add white rum to your taste I used about three cups 43% proof. Add a generous dash of Angostura bitters, grated green lime peel and nutmeg.

pour into a jug and add 2 cans of sweetened condensed milk and stir until dissolved.

drain over large bowl in a colander or strainer

place in a blender covering with water and grate finely

wash and cut up into small pieces

pry the shell from the nut with the tip of a knife

Crack open the coconut with a hammer

tools of the trade for opening dry coconuts

Ponch coco is one of the traditional drinks of Martinique and one of my favorites. I was given the recipe by a good Martiniquan friend many years ago. I selected a good dry coconut, always shake the coconut to hear the water in it. If you don't hear water it is not good, please do not open you may regret it and I am speaking from experience LOL! The tools above are used to husk coconuts. I chose the little hand hoe. It took me about 10 minutes this time, it used to take me longer. After opening the coconut I then got a hammer to crack it open and then separated the meat from the shells. I used a round ended knife to pry the shell off the meat, a sharp short knife can also be used but it can slip and cut your hand. I washed the coconut and cut it up into smaller pieces. I then placed it in a blender with water and grated it finely. I left it for 10 minutes and then strained it with a colander over a large bowl. I added 2 cans of sweetened condensed milk and stirred until it dissolved. I added white rum, I used 3 cups, added a dash of Angostura bitters, grated green lime peel and grated nutmeg. Serve over cracked ice. Bottle up and place in the refrigerator. The cream will harden on the top of bottle in the refrigerator just take it out it, let it thaw a bit, shake well and serve over ice.