Punch à la Noix de Coco

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
2%
Punch à la Noix de Coco
45 min.
2
481kcal

Suggestions


Welcome to a tropical escape right in your glass with Punch à la Noix de Coco! This delightful beverage is not just a drink; it's a celebration of flavors that transports your senses straight to a sun-kissed beach. Imagine sipping on a refreshing concoction that balances the natural sweetness of freshly grated coconut with the zesty brightness of lemon and the warm, aromatic notes of nutmeg. Perfectly crafted for both vegan and gluten-free diets, this punch is an indulgent treat that can be enjoyed by everyone.

With just a handful of ingredients and simple steps, you'll be able to create a beverage that impresses guests with its sophisticated yet approachable charm. The use of white rhum agricole adds depth with its rich, sugarcane origin, making each sip a journey through the Caribbean. Moreover, its low FODMAP nature means that even those with dietary sensitivities can partake in this tropical delight without worry.

In just 45 minutes, you can have a vibrant drink ready to serve in stylish glasses, garnished with slices of coconut for that extra touch of elegance. Whether it's a cozy gathering or a festive celebration, Punch à la Noix de Coco is sure to be the centerpiece of conversation and enjoyment. So grab your ingredients and let’s bring a burst of sunshine to your home with this luxurious, refreshing punch!

Ingredients

  • cup coconut flakes freshly grated for a different drink if you're grating it yourself (save the liquid )
  • 0.5 teaspoon lemon zest 
  • 0.3 teaspoon nutmeg freshly grated
  • 0.5 cup sugar 
  • inch vanilla pod 
  • ounces frangelico white such as rhum dillon
  • ounces frangelico white such as rhum dillon

Equipment

  • bowl
  • cheesecloth

Directions

  1. Put the coconut in a large bowl.
  2. Add the rhum and allow it to soak for 1 hour. Strain off the rhum into another bowl.
  3. Place the rhum-soaked coconut in a square of cheesecloth and squeeze it into the rhum bowl. Discard the coconut.
  4. Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl. Stir to mix well.
  5. Serve over ice and garnish with slices of coconut (if desired).
  6. From Rum Drinks: 50 Caribbean Cocktails, from Cuba Libre to Rum Daisy by Jessica B. Harris. Text copyright © 2009 by Jessica B. Harris; photographs copyright © 2009 by Tara Donne. Published by Chronicle Books LLC.

Nutrition Facts

Calories481kcal
Protein2.32%
Fat49.8%
Carbs47.88%

Properties

Glycemic Index
70.05
Glycemic Load
34.96
Inflammation Score
-1
Nutrition Score
7.656086958054%

Nutrients percent of daily need

Calories:480.52kcal
24.03%
Fat:28.06g
43.17%
Saturated Fat:24.38g
152.39%
Carbohydrates:60.69g
20.23%
Net Carbohydrates:53.66g
19.51%
Sugar:53.12g
59.02%
Cholesterol:0mg
0%
Sodium:16.3mg
0.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.95g
5.89%
Manganese:1.18mg
58.79%
Fiber:7.03g
28.13%
Copper:0.34mg
17.24%
Selenium:8.17µg
11.67%
Magnesium:38.78mg
9.7%
Phosphorus:88.14mg
8.81%
Iron:1.45mg
8.04%
Potassium:233.45mg
6.67%
Vitamin B6:0.13mg
6.44%
Zinc:0.87mg
5.77%
Vitamin B5:0.34mg
3.42%
Vitamin B2:0.05mg
3.09%
Vitamin B1:0.03mg
1.78%
Vitamin C:1.29mg
1.56%
Vitamin B3:0.26mg
1.31%
Calcium:12.68mg
1.27%
Vitamin E:0.19mg
1.25%
Folate:4.08µg
1.02%
Source:Epicurious