Coquito de Puerto Rico recipe

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Ingredients

1 (15 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup coconut-flavored rum (such as Bacardi®)
¼ cup water
1 scoop vanilla bean ice cream
1 teaspoon vanilla extract
2 cinnamon sticks
2 whole cloves
1 pinch ground cinnamon
1 pinch ground nutmeg

Nutrition Info

193.9 calories
carbohydrate: 28 g
cholesterol: 12.1 mg
fat: 6.9 g
fiber: 0.2 g
protein: 2.8 g
saturatedFat: 4.9 g
servingSize: -
sodium: 58.8 mg
sugar: 25.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.

  2. Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container, shake well. Chill coquito 8 hours to overnight.

  3. Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

Recipe Yield

5 cups

Recipe Note

Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother's egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve. Cheers!

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