I love when I have a vision of a recipe I want to build, and I explore my way to something new. I learned a lot with this one, mainly that raw coconut won’t be puréed with what I have available in my kitchen. After stubbornly trying to smooth it out, I finally decided to strain it.
1-2 limes, juiced
4 ounces of rum
1 tablespoon sugar
1. Pierce one of the "eyes" in the coconut.
2. Enlarge the hole, and drain coconut water. Retain coconut water for later use.
3. If you are a lunatic who must make a drinking vessel from the coconut, use the Chef’s Hacksaw (cleaned thoroughly) to score the shell, then cut it in half. Use Chef’s pliers if desired to remove stray bits.
4. Using a meat mallet or clean hammer, break open the coconut shell. Separate the flesh of the coconut from the inside of the shell with a butter knife.
5. Use a potato peeler to remove the skin from the coconut flesh.
6. Cut coconut flesh into chunks. place chunks and coconut water in food processor. Pulse, then allow food processor to run for several minutes. Add a cup of water, and run for several minutes, hours, or days.
7. Fool yourself into thinking that “chunky style” is a new trend in drinks.
8. When you’re over those delusions, strain mixture through a sieve, using a spoon to push as much liquid through as possible.
9. Blend coconut milk with lime juice, sugar, and rum.