Best Coconut Balls Coquitos Recipes

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COQUITO



Coquito image

Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.

Provided by Food Network Kitchen

Categories     beverage

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

One 15-ounce can cream of coconut, such as Coco Lopez
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving

Steps:

  • Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
  • Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

COQUITO BALLS (CARIBBEAN-STYLE RUM BALLS)



Coquito Balls (Caribbean-Style Rum Balls) image

"Coquito" literally means "little coconut" in Spanish, but it is also the name of a delicious Puerto Rican-style eggnog that uses rum and coconut milk. These no-bake Coquito balls are my version of rum balls made with a Caribbean flair, flavored with coconut and other spices common in the coquito drink. These are great for holiday gifting, and are best after being refrigerated overnight (the flavors meld together more as it chills).

Provided by fabeveryday

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 20m

Yield 36

Number Of Ingredients 8

1 (3.5 ounce) package sweetened flaked coconut
1 ¼ cups powdered sugar, divided
2 (10 ounce) packages coconut cookies (such as Coconut Cocadas® or Coconut Gems®)
¼ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
½ cup white rum (such as Bacardi®)
3 tablespoons sweetened condensed milk

Steps:

  • Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
  • Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
  • Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
  • Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
  • Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.

Nutrition Facts : Calories 129 calories, Carbohydrate 17.5 g, Cholesterol 3.7 mg, Fat 5.6 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 56.6 mg, Sugar 11.5 g

COCONUT BALLS (COQUITOS)



Coconut Balls (Coquitos) image

Make and share this Coconut Balls (Coquitos) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (18 ounce) can grated coconut in heavy syrup
2 teaspoons brown sugar
1 teaspoon vanilla extract
1/2 cup white sugar

Steps:

  • Drain syrup from coconut. Reserve syrup.
  • Mix coconut, brown sugar, and vanilla in a medium size saucepan.
  • Cook over medium heat for a few minutes then allow to cool.
  • Make small balls on buttered cookie sheet and set aside.
  • Mix coconut syrup and white sugar in small saucepan and cook over medium heat.
  • Stir frequently until it becomes dark brown.
  • Pour over balls and allow to cool.

COQUITO



Coquito image

Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!

Provided by Brandy

Categories     Drinks Recipes     Eggnog Recipes

Time 25m

Yield 10

Number Of Ingredients 9

2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
½ cup white rum
½ cup water
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
  • Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 46.2 g, Cholesterol 24.3 mg, Fat 12.7 g, Fiber 0.2 g, Protein 6.1 g, SaturatedFat 10 g, Sodium 104.6 mg, Sugar 45.4 g

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