Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, coquito (puerto rican eggnog). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Coquito is a traditional punch from Puerto Rico. It's often called "Puerto Rican eggnog" due to its very similar flavor profile and occasional use of eggs in some variations. How To Make Coquito This recipe is simple: coconut milk, rum, vanilla, and cinnamon.
Coquito (Puerto Rican Eggnog) is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Coquito (Puerto Rican Eggnog) is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook coquito (puerto rican eggnog) using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Coquito (Puerto Rican Eggnog):
- Make ready Coconut Milk
- Make ready Condensed Milk
- Get Evaporated Milk
- Get box/can of Cream of Coconut (See Below)
- Prepare Cinnamon
- Prepare Nutmeg
- Prepare Rum (Barcardi brand White, Dark or Black Rum)
Spanish and English settlers would have most likely brought their version of the drink to the Caribbean, and then started adapting it for what ingredients were readily available. This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog! Coquito is a traditional coconut punch served at Christmas and New Year's celebrations in Puerto Rico. The creamy, sweet drink is similar to eggnog with rum but with the tropical element of coconut.
Instructions to make Coquito (Puerto Rican Eggnog):
- In a large blender mix all the ingredients, with the exception of the rum, and blend everything together.
- After all the ingredients are well blended, add the rum, then mix well once again.
- If you don't have enough room in your blender transfer the mixture into a large pot, then add the rum, and use a large mixing spoon the blend the rum and the other ingredients together.
- Bottle mixture and refrigerate for at least 6 hours to allow the Coquito to "thicken up" before serving.
- I use the "GRACE" brand of Creamed Coconut for my Coquito. Gives you the texture of the Coconut with being overpowering. If you can't find this brand you can use any brand of Cream of Coconut.
Cover the bowl and heat in the microwave (or stove) for two minutes until it melts. Add the cinnamon, mix, and let it simmer. Coquito is Puerto Rico's version of eggnog, using rum (Puerto Rican rum, naturally) and coconut milk. Today I am sharing my adaptation of my family's traditional coquito recipe (Puerto Rican eggnog), as taught to me by my father. Coquito is a coconut tasting beverage originating from Puerto Rico, popular during the Christmas season.
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