COQUITO COCONUT EGGNOG
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
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 (COCONUT EGGNOG)
Steps:
- In a blender, combine condense milk, evaporated milk, coconut milk and coconut cream.
- Add the cinnamon, nutmeg and vanilla.
- Finally, add the rum. Blend until all is well combined.
- Pour into a glass bottles, seal tightly and refrigerate.
- Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.
Nutrition Facts : Calories 288 kcal, Carbohydrate 28 g, Protein 3 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 12 mg, Sodium 57 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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
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 - COCONUT EGGNOG
An Authentic Puerto Rican Beverage If you like coconut and eggnog, you'll love Puerto Rican Coquito! Coquito is a thick and creamy coconut drink that mixes silky GOYA® Coconut Milk with sweet GOYA® Cream of Coconut, cinnamon and rum. This rich, authentic coquito recipe is commonly made during Christmas where it is served cold and meant to be shared with family and friends. More recipe inspirations: Chocolate Coquito Pistachio Coquito
Time 5m
Yield 7
Number Of Ingredients 8
Steps:
- Step 1 In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes. Step 2 Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold. Step 3 To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired. More Cooking Tips
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
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.
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