Puerto Rican Coquito
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut (such as Coco Lopez)
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups white Puerto Rican rum (adjust to taste)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Cinnamon sticks for garnish
Instructions
- In a large blender, add the evaporated milk, sweetened condensed milk, cream of coconut, and coconut milk. If your blender is small, you may need to do this in two batches to avoid overflowing.
- Pour in the white rum, vanilla extract, ground cinnamon, and ground nutmeg.
- Pulse the blender on high for about 1 to 2 minutes. You want to ensure that the thick cream of coconut is fully incorporated and the mixture is frothy and completely smooth.
- Pour the mixture into glass bottles or a large pitcher. Seal them tightly and place them in the refrigerator for at least 4 hours, though overnight is best.
- Before serving, give the bottle a very vigorous shake. Pour into small glasses and garnish with a sprinkle of cinnamon or a cinnamon stick.
Find it online: https://www.pleasecook.com/desserts/puerto-rican-coquito/