Coquito(Native Drink From St. Croix, Usvi) - cooking recipe

Ingredients

1 dried coconut
2 (25 oz. each) bottles white rum *
4 large eggs, beaten
2 (12 oz. each) tins evaporated milk
3 (3-inches each) sticks cinnamon
1 Tbsp. whole cloves
6 c. water
3 c. sugar

Preparation

Break open one dried coconut with hammer.
Remove meat from shell.
Wash and grate on coarse side of grater.
Combine coconut and rum in a large pot.
Toss with a cup to remove milk.
Squeeze through a clean, grease-free cheesecloth (throw away the coconut). Add eggs and mix well.
Boil cinnamon, cloves and water for 20 minutes on high heat (a strong blend is required and additional water may be added to make 2 cups).
Cool completely.
Add to milk.
Sweeten with sugar.
Pour into sterile, translucent rum bottles.
Chill before serving or pour over ice.
Makes about 3 quarts.