John Myers
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Batida De Coco Ala Bali
The perfect batida de coco ala bali recipe with a picture and simple step-by-step instructions.
- 350 g Sugar, white
- 2 Egg yolk
- 2 Pinches Salt
- 1000 ml Coconut milk, creamy
- 320 g Coconut milk powder
- 560 g Condensed milk, sweet, creamy (1 can)
- 2 tsp Vanilla extract, liquid
- 500 ml Obstwasser 60%
- 4 tbsp Freshly squeezed lemon juice
Squeeze limes:
- Wash and squeeze one or 2 lemons.
2. Mischen:
- Using a mixer, stir the egg yolks, coconut milk, sugar and salt with a whisk on the highest setting until the sugar is completely dissolved. Then add the coconut milk powder and stir until smooth. Now add the condensed milk and the vanilla extract and stir until the mixture is homogeneous. Allow the fruit water to flow in slowly, stirring constantly. Finally add the lemon juice and stir in.
The foamy mass:
- Fill the finished, slightly frothy Batida de Coco into 2 sterile 1.5 liter bottles.
Before enjoying:
- Patience comes before enjoyment. The liqueur needs at least one to two weeks to reach its full taste maturity, i.e. store in a dark and cool place and not give in to temptation. Shake the Batida de Coco well, remove the required amount, whisk with a whisk and serve cold.
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