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Update 1/3/2013: I made this last night. AMAZING, I say! I’ve been thinking about it all day. Word of advise, start with 1/2 the Rum, you can always add more later. I never knew my mouth could go numb so quickly :P Coquito (Puerto Rican Coconut Eggnog) Makes about 15 to 20 small servingsIngredients 1 (12oz) can evaporated milk 1 (14oz) can sweetened condensed milk 1 (15oz) can coconut cream (such as Coco Lopez or Goya) 3 cups rum (preferably light, but dark rum always works! See variations at the end for low or no alcohol versions) 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 2 cinnamon sticks 1 vanilla bean, split in half lengthwise (optional)Directions 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 (shake the jar vigorously each time before serving). ***Want to make it a little bit less strong? To cut the rum, 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.

Update 1/3/2013: I made this last night. AMAZING, I say! I’ve been thinking about it all day. Word of advise, start with 1/2 the Rum, you can always add more later. I never knew my mouth could go numb so quickly :P

Coquito (Puerto Rican Coconut Eggnog)
Makes about 15 to 20 small servings

Ingredients
1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 (15oz) can coconut cream (such as Coco Lopez or Goya)
3 cups rum (preferably light, but dark rum always works! See variations at the end for low or no alcohol versions)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise (optional)

Directions
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 (shake the jar vigorously each time before serving).
***Want to make it a little bit less strong? To cut the rum, 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.

Filed under Coquito cooking eggnog puerto rican Recipe