Add more sugar if necessary.
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| Ingredients to make cocont of tumbo: |
| 10 Tumbos (Chinese Granada in Central America) peeled and broken down retaining its pulp. of ice for liquefy and 4 to serve. |
Ingredients to make cocont of tumbo:
2. The pulp of the tumbo is liquefied with half a liter of water.
3. It sneaks, separating the pepas from the tumbo and part of the pulp of it, leaving only its juice.
4. The other 1/2 liter of water, the 3 ice cubes and condensed milk are added.
5. Everything is liquefied very well and the Singani and the remaining ice cubes to serve are added.
6. You can add more condensed milk or remove it according to taste.
7. It is a delicious and very Bolivian cocktail.
