Coquito 20puerto 20rican 20eggnog Recipe For Banana

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

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

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 (PUERTO RICAN EGGNOG)

Coquito (Puerto Rican Eggnog) image

Make and share this Coquito (Puerto Rican Eggnog) recipe from Food.com.

Provided by Michelle Figueroa

Categories Beverages

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup water
12 cloves
2 cinnamon sticks
1 inch piece ginger, peeled
15 ounces of coco lopez real cream of coconut
12 ounces evaporated milk
1 cup white rum

Steps:

Add the cloves, cinnamon sticks, and the ginger to the water and bring to a boil. Remove water from heat and let sit for 15 minutes to cool down. Remove all ingredients from the water and pour water into a blender. Add the Coco Lopez, evaporated milk and the rum into the blender. Blend all ingredients for about 30 seconds. Pour in bottles and refrigerate for at least 2 hours before serving.
Tip: You can add a cinnamon stick to each of the bottles to give it a better flavor.

Nutrition Facts : Calories 148.8, Fat 8.4, SaturatedFat 6.9, Cholesterol 8.2, Sodium 48.4, Carbohydrate 5.8, Fiber 0.8, Sugar 2.2, Protein 2.9

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

Ingredients

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

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Coquito (Puerto Rican Coconut Eggnog) image

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

Ingredients

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

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).

COQUITO - PUERTO RICAN EGGNOG

Coquito - Puerto Rican Eggnog image

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

Ingredients

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

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

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