from Sheri, 10/26/00:
Coquito (rum and coconut punch)
2 cups coconut milk (unsweentened and pure. *Do No use Coconut Cream*. Fresh is best!)
3/4 to 1 cup sugar
1/8 tsp salt
1/4 tsp ground cinnamon
1 egg yolk (can be left out for the timid)
2 cups white Puerto Rican Rum
**or 1 1/2 cups rum and 1/2 cup brandy
Put the sugar, salt cinnamon, egg yolk and 1/2 cup of the coconut milk in a food processor or blender. Process until the sugar is dissolved.
Add the rest of the coconut milk and blend.
With the machine running on high, add the rum slowly and process for at least one more minute.
Bottle and chill before serving in liqueur glasses dusted with cinnamon.
Makes about 4 cups.