Turkish Delight Coconut Milk Punch
Find the perfect blend of Turkish delight and coconut milk in this enchanting dessert punch. Aromatic spices dance with tropical flavors, creating a sumptuous treat that's both Paleo-friendly and delicious.
Allergens
Tree nuts (coconut and pistachio)
Ingredients
- 1 cup unsweetened shredded coconut
- 2 cups full
- fat coconut milk
- 3/4 cup water
- 1/2 cup granulated sugar (optional)
- 1/4 teaspoon ground cinnamon
- A pinch of ground cardamom
- 1 tablespoon rosewater
- Ice cubes, for serving
- Edible rose petals and pistachios, for garnish
Instructions
- In a medium saucepan, toast the shredded coconut over low heat until it turns golden brown, stirring constantly to prevent burning.
- Add the toasted coconut and remaining ingredients to a blender. Blend until smooth and creamy. Strain the mixture through a fine mesh sieve into a large bowl or pitcher, pressing on the solids to extract as much liquid as possible.
- Chill the punch in the refrigerator for at least 2 hours or overnight.
- To serve, pour the chilled punch over ice cubes in two elegant glasses and garnish with edible rose petals and pistachios.
Chef’s Insight
For an extra touch of luxury, consider using a silver tea strainer to pour the punch into the glass, allowing the liquid to cascade through the fine mesh and create a mesmerizing display.
Notes
Feel free to adjust the sweetness of this punch according to personal preference by adding more or less sugar.