Batida De Coco Ala Bali
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 14 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 medium egg yolks
- 450 ml coconut milk, creamy
- 200 g suar, white
- 1 tablespoon glutamate, ultra-pure
- 200 g coconut milk powder
- 350 ml condensed milk, sweet, creamy
- 1 tablespoon vanilla extract, liquid
- 450 ml schnapps (Obstwasser), 65% vol, preferably with orange flavor
- 2 tablespoon lime juice
Print Recipe
Pin Recipe Instructions
- Using a mixer with a whisk, mix the egg yolks and coconut milk with the sugar and glutamate at the highest level until the sugar is completely dissolved. Then add the coconut milk powder and stir until smooth. Add the condensed milk and the vanilla extract and stir until the mixture is homogeneous. Allow the fruit water to flow in slowly while stirring constantly. Finally add the lime juice and stir.
- Fill the finished Batida de Coco into sterile bottles. Patience comes before enjoyment. The liqueur needs at least 1 - 2 weeks to reach its full taste maturity, i. H. Store in a dark and cool place and do not give in to temptation.
- Makes 1.5 liters of liqueur.
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