Authentic Puerto RIcan Coquito !!!
This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!
Ingrédients
- One 15-ounce can cream of coconut, such as Coco Lopez
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- 1 cup unsweetened coconut milk beverage
- 1/2 cup white rum
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg, plus more for serving
- Cinnamon sticks, for serving
Instructions
- Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
- Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.
- Refrigerate for a minimum of one hour before serving. Serve in chilled glasses.
Notes
Tips for Coquito :
- This recipe calls for cream of coconut like Coco Lopez. This is different from coconut milk and coconut cream.
- Coquito (without egg) will last in an airtight container refrigerated for 4-6 months.
- If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving.
- It is traditionally made with Puerto Rican Rum like Don Q but you can use whatever white rum you prefer.
- These swing-top bottles are great for gifting coquito.
- To make a non-alcoholic version substitute coconut milk for the rum and add rum extract to taste.
- If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving.