Coquito Puerto Rican Coconut Eggnog Recipes

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COQUITO (PUERTO RICAN COCONUT EGGNOG)

Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.

Provided by Alejandra Ramos

Time 2h10m

Yield 16 to 20 small servings

Number Of Ingredients 9



Coquito (Puerto Rican Coconut Eggnog) image

Steps:

  • Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
  • Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
  • Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
One 14-ounce can coconut milk
One 15-ounce can sweetened cream of coconut (such as Coco Lopez or Goya)
3 cups white rum (gold rum can be substituted; see Cook's Note for low- and no-alcohol versions)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon, plus more for garnish
2 cinnamon sticks, plus 1 more stick per serving (or 1 more stick per each additional gift bottle)
1 vanilla bean, split in half lengthwise (plus half a vanilla bean per each additional gift bottle), optional

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.

Provided by Food Network Kitchen

Categories     beverage

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9



Coquito image

Steps:

  • 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.

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

COQUITO

Coquito, which means "little coconut" in Spanish, is an eggnog-like mixture of coconut milk, eggs, sweetened condensed milk and rum or pitorro, a sort of moonshine rum. Coconut and rum cocktails are made throughout the Caribbean and Latin America, but coquito is unique to Puerto Rico. This recipe, which is adapted from the 1975 cookbook "Puerto Rican Cookery" by Carmen Aboy Valldejuli, was created by her husband, who tended bar during the couple's holiday parties at their home in San Juan. His recipe calls for shelling and pressing fresh coconuts to make your own coconut cream, but canned coconut cream makes an excellent substitute.

Provided by Daniela Galarza

Categories     quick, cocktails

Time 20m

Yield 10 to 12 servings (about 6 cups)

Number Of Ingredients 6



Coquito image

Steps:

  • If using canned coconut cream, skip to Step 3. If using fresh coconuts, puncture one or two of the eyes of each coconut with a sharp knife or screwdriver; strain the coconut water into a bowl. Place coconuts on a stable surface, supported by a kitchen towel. Using a hammer, crack each coconut into 3 or 4 pieces. Slip a thin knife between the flesh and shell to separate it. (To make this easier, you can roast the coconut pieces on a sheet pan at 350 degrees for 10 to 15 minutes.) Discard shells. Break or chop coconut flesh into 1-inch pieces.
  • Place about 1/3 of the pieces in a blender with 1 cup strained coconut water. Blend until coconut is broken into about 1/8-inch pieces; place in a clean dish towel and squeeze over a bowl to extract as much liquid as possible. Reserve coconut bits for another use. Pour 1 cup of the liquid back into the blender with another 1/3 of the coconut pieces, blend, then squeeze to extract liquid. Repeat with final 1/3 of coconut pieces. Measure out 3 1/3 cups of fresh coconut cream. (If necessary, blend another cup of coconut water with a batch of coconut bits, and squeeze again to extract more liquid from the coconut until you have 3 1/3 cups.)
  • In a large bowl, lightly whisk the egg yolks. To a medium saucepan, add 1 cup of the coconut cream and sweetened condensed milk. Bring to a simmer over medium-high, stirring occasionally. Whisking the egg yolks constantly, slowly pour the hot mixture into yolks, until smooth and frothy. Stir in the rum, if using, salt, and the remaining coconut cream.
  • Strain the coquito through a fine-mesh strainer into bottles or jars. Cover tightly and refrigerate at least 3 hours or up to 1 week. Remove from refrigerator 30 minutes before serving. Shake well, pour into glasses, sprinkle with nutmeg and serve immediately.

2 large fresh coconuts or 2 (14-ounce) cans unsweetened coconut cream (see Tip)
4 egg yolks
1 (14-ounce) can sweetened condensed milk
1 1/2 cups Puerto Rican rum (optional), preferably white rum (darker rum will affect the color of the coquito)
1/2 teaspoon kosher salt
Ground nutmeg, for garnish

PUERTO RICAN EGGNOG "COQUITO"

Make and share this Puerto Rican Eggnog "coquito" recipe from Food.com.

Provided by tonypabonsmb

Categories     Beverages

Time 3m

Yield 1 1/2 quarts, 10-12 serving(s)

Number Of Ingredients 6



Puerto Rican Eggnog

Steps:

  • Mix all ingredients in a blender on low for about 1 minute, chill in the refrigerator serve cold.

Nutrition Facts : Calories 137.8, Fat 6.8, SaturatedFat 3.7, Cholesterol 95.2, Sodium 75.2, Carbohydrate 7.2, Fiber 0.1, Sugar 0.1, Protein 5.6

2 (12 ounce) cans evaporated milk
1 (15 ounce) can creme de coconut
4 egg yolks
1/2 cup rum
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon

COQUITO - PUERTO RICAN EGGNOG

Who says eggnog is only served at Christmas? This creamy, smooth concoction is good all year long and is as complicated as grabbing a can opener and turning on your blender.

Provided by SusieQusie

Categories     Beverages

Time 10m

Yield 1 1/2 quarts, 12 serving(s)

Number Of Ingredients 8



Coquito - Puerto Rican Eggnog image

Steps:

  • You'll find that upon opening the can of cream of coconut, there is a waxy "head" that rises to the top of the can. Gently break through it with your spatula.
  • Add cream of coconut to the blender and process it for a few minutes until it is smooth, then add the condensed milk, which is thick and creamy. This helps to bind the cream of coconut so that it doesn't separate in your coquito later on.
  • Pour in the egg substitute, the evaporated milk and the vanilla. Blend till combined.
  • Stir in the rum to taste, and finish off with a dusting of cinnamon and or nutmeg. Chill.
  • Optionally, add rum just before serving.

Nutrition Facts : Calories 229, Fat 8.7, SaturatedFat 6.4, Cholesterol 20.8, Sodium 104.3, Carbohydrate 32.3, Sugar 28.6, Protein 6.1

1 (8 1/2 ounce) can cream of coconut, such as Coco Lopez
1 (14 ounce) can sweetened condensed milk, such as Eagle Brand
1/2 cup egg substitute
1 (14 ounce) can evaporated milk
2 teaspoons vanilla
Malibu rum, to taste, be generous
cinnamon
nutmeg

COQUITO - PUERTO RICAN COCONUT EGGNOG RECIPE - (4.4/5)

Provided by kayjayjohnson

Number Of Ingredients 8



Coquito - Puerto Rican Coconut Eggnog Recipe - (4.4/5) image

Steps:

  • Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. If your blender is small, do this in batches and pour into a large bowl as you go. Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold. Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week, just be sure to shake the jar vigorously each time before serving. To cut the rum and make this beverage less strong, replace the desired amount of rum with equal parts ice cold coconut or whole milk. For a non-alcoholic or virgin coquito, cut out the rum and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can coconut cream, such as Coco Lopez or Goya
3 cups rum of your choice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise, optional

PUERTO RICAN COCONUT EGGNOG (COQUITO)

Provided by Maricel Presilla

Categories     Rum     Egg Nog     Alcoholic     Egg     Christmas     Cocktail     Christmas Eve     Drink

Yield Makes 8 cups (sixteen 4-ounce servings)

Number Of Ingredients 7



Puerto Rican Coconut Eggnog (Coquito) image

Steps:

  • Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.
  • Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.

One 12-ounce can evaporated milk
2 large egg yolks
One 15-ounce can unsweetened coconut milk
One 14-ounce can sweetened condensed milk
1 cup white rum
1/4 teaspoon ground cinnamon
Pinch of salt

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