Coconut Punch

**This is best made with freshly grated cinnamon stick and whole nutmeg, and a fresh vanilla pod. However, you can use ground cinnamon and nutmeg, and replace the vanilla pod with a tablespoon of vanilla extract.**

Coconut Punch

SERVES

8-10

INGREDIENTS

200ml white rhum agricole (if you can’t find it, use a 6-12 year aged rum from any well-known brand)

400ml coconut milk

200g condensed milk

150ml cane syrup

2 pinches grated cinnamon

1 pinch grated nutmeg

grated zest of 1 lime

1 vanilla pod, cut in half lengthwise

METHOD

Put the rum, coconut milk, condensed milk and cane syrup in a large mixing bowl. Stir with a wooden spoon until rich and thick.

Add the cinnamon, nutmeg and lime zest. Using a small knife, scrape the seeds from the vanilla pod and add to the bowl. Stir until evenly mixed.

Using a funnel, pour the coconut punch into an empty rum bottle and place in the refrigerator for at least 2 hours. You can keep it in the refrigerator for up to 2 months.

Shake well before serving

{Recipe from Creole Kitchen, by Vanessa Bolosier. You can publish her book here. I can attest to this being a GREAT purchase with yummy dishes!! These are just a few of my favorites!!}