Thursday, May 26, 2011
Put De Lime In De Coconut
A rum drink served in a coconut shell for Paul on his birthday, now an annual tradition.
First, you need to neatly top the coconut with the back of a cleaver (or a file, as I first saw it done). Once you know the trick, they open, as food critic Bret Thorn notes 'like they're supposed to open that way'.
Singe fibers off the shell over the stove, and then fill with the following mixed to taste in a blender:
vanilla ice cream
aguadiente (a kind of rum, but literally 'fire water')
Now add more rum. How can you go wrong?