Best Coquito Puerto Rican Coconut Eggnog Recipes

Coquito (Puerto Rican Coconut Eggnog) image

Provided by Alejandra Ramos

Time 2h10m

Yield 16 to 20 small servings

Number Of Ingredients 9

One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
One 14-ounce can coconut milk
One 15-ounce can sweetened cream of coconut (such as Coco Lopez or Goya)
3 cups white rum (gold rum can be substituted; see Cook's Note for low- and no-alcohol versions)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon, plus more for garnish
2 cinnamon sticks, plus 1 more stick per serving (or 1 more stick per each additional gift bottle)
1 vanilla bean, split in half lengthwise (plus half a vanilla bean per each additional gift bottle), optional

Steps:

Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

Puerto Rican Coconut Eggnog (Coquito) image

Provided by Maricel Presilla

Yield Makes 8 cups (sixteen 4-ounce servings)

Number Of Ingredients 7

One 12-ounce can evaporated milk
2 large egg yolks
One 15-ounce can unsweetened coconut milk
One 14-ounce can sweetened condensed milk
1 cup white rum
1/4 teaspoon ground cinnamon
Pinch of salt

Steps:

Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.
Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.

Coquito (Puerto Rican Coconut Eggnog) image

Provided by Rebecca Figueroa

Number Of Ingredients 9

2 can(s) evaporated milk (12 oz each)
2 can(s) sweetened condensed milk (14 oz each)
2 can(s) cream of coconut (15 oz each)
2 tsp vanilla extract
2 tsp cinnamon, ground
6 egg yolks
1 bottle coconut rum (750 ml)
1/8 tsp ground nutmeg
4-5 cinnamon sticks

Steps:

1. Mix evaporated milk, condensed milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, and egg yolks in a blender or with mixer.
2. Pour into a gallon-size container. Add coconut rum.
3. Refrigerate (preferably overnight).
4. Serve chilled with a cinnamon stick. Enjoy!

Coquito - Puerto Rican Coconut Eggnog Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 8

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can coconut cream, such as Coco Lopez or Goya
3 cups rum of your choice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise, optional

Steps:

Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. If your blender is small, do this in batches and pour into a large bowl as you go. Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold. Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week, just be sure to shake the jar vigorously each time before serving. To cut the rum and make this beverage less strong, replace the desired amount of rum with equal parts ice cold coconut or whole milk. For a non-alcoholic or virgin coquito, cut out the rum and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.