How To Make Coquito (Puerto Rican Coconut Eggnog)
Refresh with a glass of this coquito, a thick and rich Puerto Rican coconut eggnog made with coconut milk and rum spiced with cinnamon.
Serves:
Ingredients
- 4ozsweetened condensed milk,(1 can)
- 15ozcream of coconut,(1 can), like Coco Lopez or Goya
- 12ozevaporated milk,(1 can)
- 13.5ozcoconut milk,(1 can)
- 2tspvanilla,or 1 vanilla bean, split and seeded
- 2whole cinnamon sticks
- ½tspgrated nutmeg
- 2cupsrum
- grated nutmeg,or ground cinnamon for garnish, optional
Instructions
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Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan.
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Warm over medium-high heat until just starting to simmer. Remove from heat, cover, and let infuse for 30 minutes.
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Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher.
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Add 1 cup of rum and taste. Add more rum for a stronger punch.
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Chill this in the fridge for at least 2 hours or for up to 3 days.
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Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.
Nutrition
- Calories: 416.96kcal
- Fat: 18.70g
- Saturated Fat: 16.03g
- Monounsaturated Fat: 1.71g
- Polyunsaturated Fat: 0.28g
- Carbohydrates: 33.87g
- Fiber: 0.38g
- Sugar: 31.61g
- Protein: 4.51g
- Cholesterol: 13.72mg
- Sodium: 71.34mg
- Calcium: 135.09mg
- Potassium: 277.06mg
- Iron: 1.51mg
- Vitamin A: 30.59µg
- Vitamin C: 1.35mg
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