Summary

Ingredients

• 250 ml cream, liquid
• 100 g desiccated coconut
• 3 teaspoons coffee, instant
• 3 egg (s), including the yolk
• 75 g powdered suar
• 250 ml rum, white

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Instructions

1. Bring the cream to the boil briefly and pour hot over the desiccated coconut for 1 hour. Put a cloth (muslin) in a sieve and strain coconut cream. Squeeze the desiccated coconut well with the cloth. Mix the coffee powder with the coconut cream. Whip the egg yolks and powdered sugar until creamy and mix everything together. Fill into a nice bottle that has been rinsed with boiling water beforehand. Shelf life approx. 3 weeks in the refrigerator