Coquito 20puerto 20rican 20eggnog Recipes Recipes Recipe Cards

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COQUITO RECIPE



Coquito Recipe image

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!

Provided by Jessica

Categories     Cocktails

Time 5h20m

Number Of Ingredients 11

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

Steps:

  • In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour.
  • In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
  • Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
  • You have to shake vigorously before pouring.

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, SaturatedFat 10 grams saturated fat, ServingSize 1 serving, Sodium 47 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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

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

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 (PUERTO RICAN EGGNOG) RECIPE



Coquito (Puerto Rican Eggnog) Recipe image

Provided by á-2482

Number Of Ingredients 11

6 egg yokes
1 Bottle cinnamon sticks (8-10 sticks)
Boil 6 cups of water and cinnamon sticks, down to 4 cups
1 can of Goya coconut milk
2 cans of Goya crème of coconut (15oz.)
1 can of Goya or Nella evaporated milk (12oz.)
2 cans of Goya condensed milk (14oz.)
1/5th of 151 vodka or 151 rum
3 capfuls of vanilla
3 Tbs (or one cube) of unsweetened bakers chocolate grated
( Goya and Nella are name brands but any will do)

Steps:

  • Use a hand blender and blend all cans, egg yokes, and cooked cinnamon water Into a large bowl and add grated chocolate, vodka or rum. Mix between bottle fillings makes almost 5- 5ths **Keep in freezer**

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



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

Provided by kayjayjohnson

Number Of Ingredients 8

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

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.

PUERTO RICAN COQUITO



Puerto Rican Coquito image

Coquito is a coconut tasting beverage originating from Puerto Rico, popular during the Christmas season. My grandmother and my mother use to prepare it as I was growing up, and the tradition has stayed with me!

Provided by Ben S.

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 10

Number Of Ingredients 6

½ cup water
1 (14 ounce) can sweetened condensed milk
1 cup dark rum
2 (15 ounce) cans coconut milk
½ teaspoon ground cinnamon
1 pinch salt

Steps:

  • Pour the water, milk, rum, and coconut milk into a blender. Add the cinnamon and salt. Blend until well combined, then refrigerate for at least one hour, or until ready to serve.

Nutrition Facts : Calories 348 calories, Carbohydrate 23.8 g, Cholesterol 13.3 mg, Fat 21.5 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 18.2 g, Sodium 76.9 mg, Sugar 21.3 g

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