1970s Recipes + Menus

Punch au Lait de Coco (Coconut Milk Punch)

March 1973
    A side benefit of making your own coconut milk is that, if you’re handy, you can salvage the shell to use as your goblet. You certainly wouldn’t be the first, or even the first to get a patent on a coconut shell drinking vessel.

    Make coconut milk: Grate the meat of 1 coconut, wrap it in a damp cheesecloth, and squeeze it over a bowl to extract the milk. Reserve the milk. Transfer the cheesecloth-wrapped coconut to another bowl, open the cheesecloth, and pour 1/4 cup boiling water over the coconut. Squeeze the mixture through the cheesecloth into the bowl to extract all the liquid and add the reserved milk.

    In a cocktail shaker combine 1/2 cup each of coconut milk and crushed ice, 3 tablespoons light rum, 1 tablespoon sugar syrup, and 1/8 teaspoon vanilla and shake the liquid vigorously. Strain the punch into an 8-ounce goblet and grate some nutmeg over it. Makes 1 drink.
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