John Myers
Ingredients for 1 servings:
- 150 g white chocolate
- 40 g sugar
- 200 ml cream
- 300 ml milk
- 300 ml coconut liqueur (Batida de Coco)
- 200 ml rum, white or brown
- 50 g desiccated coconut
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
well chilled, delicious for the summer
Melt the white chocolate in a double boiler or in the microwave. Combine the cream and milk. Heat the melted chocolate with the sugar and half of the cream-milk mixture, stirring constantly until the sugar is dissolved. Then add the alcohol and desiccated coconut and let it steep for about 5 minutes at very low heat. Stir well to prevent burning or boiling. Then stir in the rest of the cream-milk mixture, let it cool, and strain into bottles. If you like, you can leave the desiccated coconut in. A dash of pineapple or mango syrup gives the liqueur a touch more exotic.
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