Using a slotted spoon, immediately transfer the eggs to a plate..
(2 ounces) white rum (such as Ten To One).Make the coconut-mint syrup.
Bring a medium saucepan of water to a boil over high.Add mint leaves; boil until vibrant green, about 30 seconds.Immediately transfer to a large bowl filled with ice water.
Let mint leaves stand in ice bath until completely chilled, about 2 minutes.Remove mint leaves from ice bath, and transfer to a plate lined with paper towels; gently pat leaves dry.
Stir together 1 cup hot water, sugar, coconut cream, and blanched mint leaves in a medium bowl until mixture is combined and sugar is dissolved.
Let mixture stand until completely cool, about 5 minutes.Just make sure that you make a lot of it.. Ben Barker's Lowcountry Pickled ShrimpLe Creuset is a brand that captures the hearts of both professional cooks and home cooks, so it’s no surprise that it’s.
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