The coconut punch and the shrubb


The Coconut punch

The coconut punch is famous in Guadeloupe archipelago, especially during the Christmas period. It is far better to enjoy the coconut punch chilled served with the traditional pineapple Christmas ham or with meat, chicken and seafood pies.

The coconut punch is quite sweet and if you are not fancy strong alcohol, you will definitely like that one. Here is the recipe:

For a bottle of 1 litre:

  • 400 ml of coconut milk
  • 150 ml of sweetened condensed milk
  • 200 ml of sugar cane syrup
  • 200 ml of white rum
  • A vanilla pod
  • 2 pinches of nutmeg
  • 4 pinches of cinnamon

Mix the ingredients then add the vanilla, the pinches of cinnamon and nutmeg. Transfer the mix into a bottle.

Once you have done the preparation, it is better to keep it in the fridge a couple of days before having it. You can add some ice cubes when drinking it but you will lose a bit of flavour.


If you want to do a piña colada, just add some pineapple juice to this recipe


The “Shrubb”

The “Shrubb” is another tasty punch you will find during the festive period of Christmas but also throughout the year. The shrubb is probably not as strong as the “Ti punch” but is definitely stronger than the coconut punch.

The “Shrubb” is a punch macerated in peel of acidic fruits such as orange, tangerine or lemon.

Here is the recipe which requires two steps:

For a bottle of 1 litre:

  • 400 ml of white rum
  • 350 ml of sugar cane syrup
  • 2 oranges

  • First step

As it is for December, in mid-October you will need to dry your peels. You can leave them outside for about one week if the days are sunny; if not just put them in the oven. The aim is to take off the wetness.

Once you have your dry peels, make an orange essence by mixing them in a jar with 200ml of rum. It is important to prepare the essence before hand, let’s say in the beginning of November.

  • Second step

In mid-December, finalise the preparation of the “shrubb” as you are going to have it for Christmas.

Put 200 ml of white rum in a bottle then pour the orange essence and finally add the sugar cane for the flavour. Mix it up before tasting.

You can also make this recipe with tangerine or lemon.



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