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Maricel Presilla Puerto Rican Coconut Milk-Rum Christmas Drink: Coquito

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 cups
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Ingredients

One 12-ounce can evaporated milk

One 14-ounce can condensed milk

2 egg yolks

2 cups fresh coconut milk or one 15-ounce can coconut milk

Pinch salt

1/4 teaspoon true Ceylon cinnamon*

1 cup Puerto Rican white rum

Ground cinnamon

Directions

  1. 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.

Cook’s Note

*sold as Mexican cinnamon or canela in Hispanic markets