Traditional Coquito With Coconut
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) cream of coconut (such as Coco López)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 can (13.5 oz) coconut milk
- 1.5 cups white Puerto Rican rum (adjust to taste)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (optional)
- Cinnamon sticks for garnish
Instructions
- In a large blender, add the cream of coconut, sweetened condensed milk, evaporated milk, and coconut milk. If your blender is small, you may need to do this in two batches. Blend on high speed for about 1 minute until the mixture is completely smooth and the cream of coconut is fully integrated.
- Pour in the white rum, vanilla extract, ground cinnamon, and ground cloves. Blend for another 30 seconds to ensure the spices are evenly distributed throughout the creamy base. Taste a small spoonful and adjust the rum or cinnamon if you prefer a stronger flavor.
- Using a funnel, pour the coquito into glass bottles or a large pitcher. If you have extra cinnamon sticks, drop one into each bottle to infuse more flavor as it rests.
- Seal the bottles tightly and place them in the refrigerator. Let the coquito chill for at least 4 hours, though overnight is highly recommended for the best flavor profile and a thicker consistency.
- Before serving, give the bottle a very vigorous shake. The coconut fats can solidify slightly when cold, and shaking brings everything back to a creamy state. Pour into small glasses and enjoy!