Coquito Recipe
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!
Ingredients
- 1 1/2 cups rum
- 2 cinnamon sticks
- 4 oz raisins (optional)
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut (Coco Lopez or Goya brand)
- 1 (13.5 oz) can coconut milk
- 4 oz evaporated milk
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 4 tablespoons shredded coconut (optional)
Directions
- 1
OPTIONAL: In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid total) add rum, cinnamon sticks, and optional raisins (if using). Let sit for at least 1 hour, or up to a week. (This will add an extra depth of flavor to your coquito.)
- 2
In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
- 3
Chill for at least 4 hours before serving to allow flavors to meld and coquito to thicken. (The coconut cream will thicken as it chills.)
- 4
Store in airtight container in refrigerator for up 6 weeks. Shake vigorously each time before serving!