Prep time: Up to 1 Hour 15 Minutes *serving size: 2.5 (750 ML) bottles
- 1 Coconut
- (3) 14 oz. Can Condensed Milk
- (2) 12 oz. Can Evaporated Milk
- 2.5 Cups Vodka
- Lime zest (1 lime)
- ½ Cup Sugar
- 1 Tsp. Cinnamon
- 1 Tsp. Nutmeg
- ¼ Tsp. Salt
- 2 Tsp. Vanilla Essence
- Poke a hole in the coconut in one of the three-round spots at the top. You may drink the coconut water or throw it out. Crack the coconut with a rock or hammer and use a knife to separate the coconut from the hard shell.
- Use a knife to remove all the brown skins on the back of the coconut and rinse. Next, you may blend the coconut or grate it. Grating the coconut produces more coconut milk, but it is time-consuming.
- If you choose to grate the coconut, grate the coconut using a grater using the rough, raspy holes. Add the shredded coconuts to a large bowl and add the vodka, squeeze with your hands, and strain to separate the coconut milk from the coconut. Use a strainer that is not used for meals like pasta.
- If you prefer to blend the coconut, slice the coconut into small pieces and add to a blender with 2 cups of vodka and blend for 3-4 minutes or less. Pour the coconut into a strainer and strain in a large bowl to separate the coconut milk from the coconut. Use your hands to squeeze the coconut milk from the coconut. Place the coconut back into the blender and set the coconut milk aside.
- Add a can (12 oz.) of evaporated milk and blend for 1-2 minutes. Pour the coconut into a strainer and strain into the bowl with the coconut milk. Use your hands to squeeze the milk out of the coconut and trash the coconut. Add half a cup of vodka inside the blender to remove the excess coconut and evaporated milk. Strain into the bowl with the coconut milk.
- You may also blend the coconut with all the vodka and strain. Both processes work.
- Add the sugar and stir. Grate one lime using the rought, raspy holes and add all the zest into the bowl and mix well. Add the nutmeg and cinnamon and stir. Add the vanilla and salt and mix. Add the condensed milk and evaporated milk and mix well.
At this time, your kremas is almost ready. You may let the kremas sit with all the ingredients and strain it the next day, or you may strain it immediately.
Use a basket coffee filter to strain the kremas to filter out the excess cinnamon, nutmeg, and lemon zest.
Pour the kremas into a glass bottle and seal it. Make sure the glass bottle is dry. Allow the kremas to sit for at least one week or more, one month is better. This will allow it to ferment and become creamier.
You may serve this dessert at room temperature or cold. It’s usually served with cake or by itself. Kremas is very popular around the holidays or at parties. However, you can drink it whenever you want.