Coquito Recipe Puerto Rican Authentic Recipes Recipe For Banana

COQUITO DE PUERTO RICO

Coquito de Puerto Rico image

Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother's egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve. Cheers!

Provided by GFern

Categories World Cuisine Recipes Latin American Caribbean

Time 8h10m

Yield 20

Number Of Ingredients 11

Ingredients

1 (15 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup coconut-flavored rum (such as Bacardi®)
¼ cup water
1 scoop vanilla bean ice cream
1 teaspoon vanilla extract
2 cinnamon sticks
2 whole cloves
1 pinch ground cinnamon
1 pinch ground nutmeg

Steps:

Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 28 g, Cholesterol 12.1 mg, Fat 6.9 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.9 g, Sodium 58.8 mg, Sugar 25.4 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

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.

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

Ingredients

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

PUERTO RICAN COQUITO BY THE PITCHER

Puerto Rican Coquito by the Pitcher image

Rosie Perez made these on The Martha Stewart Show and they look to die for! There are no eggs in this recipe. Prep time does not include refrigerator time.

Provided by Punky Julster

Categories Beverages

Time 30m

Yield 10 cups

Number Of Ingredients 8

Ingredients

1 coconut
0.75 (750 ml) bottle rum, light or dark
1 (13 1/2 ounce) can coconut milk, preferably Coco Lopez
1 (15 ounce) can cream of coconut, preferably Coco Lopez
2.5 (12 ounce) cans evaporated milk
2 large cinnamon sticks
1 (14 ounce) can sweetened condensed milk
ice cube, for serving

Steps:

Preheat oven to 350°. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour all of the mix into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.

Nutrition Facts : Calories 521.8, Fat 24.5, SaturatedFat 19, Cholesterol 38.2, Sodium 182.3, Carbohydrate 37, Fiber 1.8, Sugar 26.7, Protein 11.2

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