Coconut Balls Coquito Recipe Recipe Cards

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COQUITO BALLS (CARIBBEAN-STYLE RUM BALLS)



Coquito Balls (Caribbean-Style Rum Balls) image

"Coquito" literally means "little coconut" in Spanish, but it is also the name of a delicious Puerto Rican-style eggnog that uses rum and coconut milk. These no-bake Coquito balls are my version of rum balls made with a Caribbean flair, flavored with coconut and other spices common in the coquito drink. These are great for holiday gifting, and are best after being refrigerated overnight (the flavors meld together more as it chills).

Provided by fabeveryday

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 20m

Yield 36

Number Of Ingredients 8

1 (3.5 ounce) package sweetened flaked coconut
1 ¼ cups powdered sugar, divided
2 (10 ounce) packages coconut cookies (such as Coconut Cocadas® or Coconut Gems®)
¼ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
½ cup white rum (such as Bacardi®)
3 tablespoons sweetened condensed milk

Steps:

  • Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
  • Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
  • Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
  • Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
  • Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.

Nutrition Facts : Calories 129 calories, Carbohydrate 17.5 g, Cholesterol 3.7 mg, Fat 5.6 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 56.6 mg, Sugar 11.5 g

COQUITO



Coquito image

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

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

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.

COQUITO



Coquito image

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

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

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.

BASIC COQUITO



Basic Coquito image

For years, my family and I have been searching for a good, traditional-tasting coquito recipe. After having tried the whole egg yolk thing, simply adding ingredients to regular eggnog, and others, I found the best-tasting to be the most basic. This recipe ensures everyone at the party gets a taste, but you may want to double the recipe, because most will not settle for just a shot's worth.

Provided by ims316

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h5m

Yield 14

Number Of Ingredients 6

½ teaspoon ground cinnamon
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can cream of coconut, shaken very well before opening
1 (14 ounce) can coconut milk, shaken very well before opening
1 (12 fluid ounce) can evaporated milk
1 ½ cups rum (such as Bacardi®), or to taste

Steps:

  • Add cinnamon to a large bottle or other container that can hold at least 8 cups using a funnel. Pour sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, and rum through the funnel. Shake or stir well to combine.
  • Refrigerate coquito until chilled, at least 1 hour. Shake or stir before serving.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 35.8 g, Cholesterol 17.4 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 12.1 g, Sodium 83.1 mg, Sugar 34.9 g

COCONUT BALLS (COQUITOS)



Coconut Balls (Coquitos) image

Make and share this Coconut Balls (Coquitos) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (18 ounce) can grated coconut in heavy syrup
2 teaspoons brown sugar
1 teaspoon vanilla extract
1/2 cup white sugar

Steps:

  • Drain syrup from coconut. Reserve syrup.
  • Mix coconut, brown sugar, and vanilla in a medium size saucepan.
  • Cook over medium heat for a few minutes then allow to cool.
  • Make small balls on buttered cookie sheet and set aside.
  • Mix coconut syrup and white sugar in small saucepan and cook over medium heat.
  • Stir frequently until it becomes dark brown.
  • Pour over balls and allow to cool.

COQUITO COCONUT EGGNOG



Coquito Coconut Eggnog image

This blend of coconut and almond milks accompanied by cinnamon, cloves, and nutmeg with loads of rum is such a delightful drink, reminiscent of eggnog but much lighter will sure to be a knockout at your next holiday party!

Provided by awakenedone

Categories     Drinks Recipes     Eggnog Recipes

Time 8h15m

Yield 16

Number Of Ingredients 11

4 cups unsweetened coconut milk
4 cups unsweetened almond milk
2 (15 ounce) cans cream of coconut
2 cups Puerto Rican white rum, or more to taste
8 eggs
1 cup turbinado sugar
1 cup honey
2 tablespoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

  • Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
  • Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.

Nutrition Facts : Calories 579.2 calories, Carbohydrate 69.1 g, Cholesterol 93 mg, Fat 25.9 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 21.6 g, Sodium 107.3 mg, Sugar 65.8 g

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