Coquito Recipe

Coquito Recipe

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!

Prep: 10min

Total: 9h10min

Serving Size: 1 serving

Nutrition Facts: calories 218 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, Saturated Fat 10 grams saturated fat, servingSize 1 serving, Sodium 47 milligrams sodium, Sugar 12 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 1 grams unsaturated fat

Ingredients:

• 1 1/2 cups rum
• 2 cinnamon sticks
• 4 oz raisins, optional
• 1 (14 oz) can sweetened condensed milk
• 1 (15 oz) can cream of coconut (Coco Lopez)
• 1 (13.5 oz) can coconut milk (with thick coconut cream on top)
• 4 oz evaporated milk
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 4 tablespoons shredded coconut, optional

Instruction:

1. OPTIONAL: In a large pitcher with a lid (or two large jars with lids – this will make about 56 oz of liquid) add rum, cinnamon sticks, and optional raisins (if using). Let sit for at least 1 hour, or up to a week. (This will add an extra depth of flavor to your coquito.)
2. In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
3. Chill for at least 4 hours before serving to allow flavors to meld and coquito to thicken. (The coconut cream will thicken as it chills.)
4. Store in airtight container in refrigerator for up 2 weeks. Shake vigorously each time before serving!

Coquito

Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It’s delicious served very cold, with a dusting of fresh nutmeg on top.

Total: 0 1h10min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 498, Fat 22g, Saturated Fat 18g, Carbohydrate 61g, Fiber 1g, Sugar 59g, Protein 8g, Cholesterol 29mg, Sodium 131mg

Ingredients:

• 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

Instruction:

1. 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.
2. 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.

Coquito

An Authentic Puerto Rican Beverage If you like coconut and eggnog, you’ll love Puerto Rican Coquito! Coquito is a thick and creamy coconut drink that mixes silky GOYA® Coconut Milk with sweet GOYA® Cream of Coconut, cinnamon and rum. This rich, authentic coquito recipe is commonly made during Christmas where it is served cold and meant to be shared with family and friends. More recipe inspirations: Chocolate Coquito Pistachio Coquito

Prep: 5min

Total: 5min

Yield: 7

Ingredients:

• 2 cans (12 oz. each) GOYA® Evaporated Milk
• 1 can (15 oz.) GOYA® Cream of Coconut
• 1 can (13.5 oz.) GOYA® Coconut Milk
• ½ cup GOYA® Sweetened Condensed Milk
• ½ cup white rum (optional)
• 1 tsp. vanilla extract
• ½ tsp. ground cinnamon, plus more for garnish, if desired
• Cinnamon sticks (optional)

Instruction:

Step 1 In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes. Step 2 Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold. Step 3 To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired. More Cooking Tips

How to make Coquito | Puerto Rican Eggnog | Sip N’ Chef