Ingredients for Punch A La Noix Coco
- 1 young coconut (about 1 cup shredded flesh and 1 cup fresh coconut water)
- White Rum
- 1 cup granulated sugar
- Vanilla Beans
- Zest of 1 lemon
- 1/4 teaspoon freshly grated nutmeg
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How to Make Punch A La Noix Coco
- Crack open one young coconut and extract 1 cup of fresh coconut water. Reserve the coconut flesh.
- In a medium bowl, combine the reserved coconut flesh (approximately 1 cup shredded) with 1 cup of dark rum. Gently toss to coat.
- Cover the bowl and let the coconut soak in the rum for at least 1 hour (or up to 2 for a more intense flavor).
- Line a fine-mesh sieve with cheesecloth. Place the rum-soaked coconut mixture in the sieve and gently squeeze to extract as much rum as possible into a large bowl.
- Discard the coconut solids.
- Add 1 cup of granulated sugar, 1 vanilla bean (split and scraped), the zest of 1 lemon, and 1/4 teaspoon of freshly grated nutmeg to the rum in the bowl.
- Stir well until the sugar is completely dissolved.
- Add the reserved 1 cup of fresh coconut water to the punch.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the punch over ice in hurricane glasses or other elegant glassware. Garnish with fresh coconut slices and a sprig of mint (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
106g
Fat
61g
Carbs
10g
