Ingredients
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can condensed milk
- 2 egg yolks
- 2 cups fresh coconut milk or 1 (15-ounce) can coconut milk
- Pinch salt
- 1/4 teaspoon true Ceylon cinnamon (sold as Mexican cinnamon or canela in Hispanic markets)
- 1 cup Puerto Rican white rum
- Ground cinnamon
Directions
Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.
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By lanerdista
on December 24, 2011
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Coquito always ROCKS. Totally kicks eggnog's butt. Nothing compares to coquito. I just have to clarify and add to what PPs have stated: Coquito requires CREAM of coconut, NOT coconut milk. Coconut milk makes coquito taste so lame in comparison. Trust me, cream of coconut is the way to go for a real kick.
By Guaynabena33
on December 17, 2011
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I love this recipe, even thou I make my own stile of coquito. I have read here so many coments about it is "ponche" o "coquito" I have been in a family of cookers and both way it is Coquito all depends what part of Puerto Rico you coming from.It is like "caldero" and "olla" some peolpe call it diferent depends where they come from. What you have to see and be happy for it is that many people like it not only Puertorricans.
By bellabella799_1...
Ponce, NY
on August 30, 2011
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ove this christmas drink , its one of my favorit tradition drinks from my island. Even thou it has its variation eather way ,still so good. Its creamy , soft taste of coconut and the creamy of the milk. Just a little jazz of PUERTORICAN RUM. WAAALAAA. COQUITO.
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