Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, coquito (puerto rican eggnog). One of my favorites. For mine, I am going to make it a little bit tasty. 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 well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Coquito (Puerto Rican Eggnog) is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have coquito (puerto rican eggnog) using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Coquito (Puerto Rican Eggnog):
- Get Coconut Milk
- Make ready Condensed Milk
- Make ready Evaporated Milk
- Take box/can of Cream of Coconut (See Below)
- Get Cinnamon
- Get 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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