Puerto Rican Coquito
A creamy Puerto Rican coconut rum drink with cinnamon, nutmeg, vanilla, evaporated milk, and condensed milk.
Equipment
- Blender
- Large pitcher
- Funnel
- Small glasses
Ingredients
Coquito
- 1 can full-fat coconut milk 13.5-ounce can
- 1 can coconut cream 15-ounce can
- 1 can evaporated milk 12-ounce can
- 1 can sweetened condensed milk 14-ounce can
- 1 1/2 cups white rum adjust to taste
- 2 sticks cinnamon plus more for serving
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/8 tsp fine salt
- 6 pieces cinnamon sticks for serving if desired
Instructions
Blend:
- Add the coconut milk, coconut cream, evaporated milk, condensed milk, rum, vanilla, nutmeg, and salt to a blender.
- Blend until completely smooth, then pour into a pitcher or clean bottles.
Chill:
- Add the cinnamon sticks, cover, and refrigerate for at least two hours so the flavors meld.
Serve:
- Shake or stir well. Pour into small chilled glasses and garnish with grated nutmeg or a cinnamon stick.
Notes
- Use less rum for a softer drink or omit it for a non-alcoholic coconut punch.
- Serve in small portions because coquito is rich.
Nutrition
Calories: 360kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 14gCholesterol: 20mgSodium: 115mgFiber: 1gSugar: 34g