Coquitos Recipes

COQUITO

Steps:

• Blend all ingredients in a blender on high for 5 minutes.
• Refrigerate.
• Serve cold, sip and enjoy.

COQUITO

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

Steps:

• Pour the cream of coconut, condensed milk, coconut milk, evaporated milk, cinnamon, vanilla and rum into a blender and blend until smooth. Pour into a pitcher, cover and refrigerate at least 4 hours.
• Before serving, shake well in a large shaker or sealed container. Pour into glasses and garnish with cinnamon sticks and more ground cinnamon.

COQUITO

Steps:

• In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
• Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.

COQUITO

Steps:

• Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hrs, or overnight. Will keep in the fridge for up to four days.
• When you're ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.

BASIC COQUITO

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.

COQUITO

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.

COQUITO

Steps:

• Preheat oven to 350 degrees. 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 into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.

COQUITOS

Steps:

• In a large punch bowl, blend egg yolks and condensed milk gradually.
• Add and blend in all ingredients.
• Refrigerate and then serve.

COQUITO

Steps:

• Place the first seven ingredients in a blender; cover and process until blended. Refrigerate until chilled. Stir in rum before serving.