Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 large coconut, or 2 small ones
- 200 g fructose
- 1 vanilla pod, scraped out
- 1 lime (s), (the juice and zest)
- 0.5 teaspoon ½ cinnamon powder
- 1 pinch nutmeg, grated
- 1 shot rum
Print Recipe
Pin Recipe Instructions
- Beat the coconut and remove the coconut flesh. Remove the thin brown skin with a vegetable peeler. Puree the coconut meat in a blender.
- Bring the coconut puree to the boil with 50 cl water, the split vanilla pod, sugar, the grated lemon peel, cinnamon and nutmeg.
- Let it boil for about 30 minutes, then add the rum and then fill it into sterile twist-off glasses.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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