Coquito Puerto Rican Eggnog Recipe
Prep Time: 20 mins - Cook (refrigerator) Time: 5 hrs - Total Time: 5 hrs 20 mins
INGREDIENTS
4oz raisins (optional)
1-1/2 cups dark rum
2 cinnamon sticks (optional)
1 (14oz) can sweetened condensed milk
1 (15oz) can cream of coconut (Coco Lopez)
1 (13.5oz) can coconut milk
4oz evaporated milk
½ teaspoon nutmeg
½ teaspoon vanilla extract
4 tablespoons shredded coconut (optional)
1) In a large pitcher with a lid (or two large jars with lids – this will make about 56oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1hour.
2) In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
3) Chill for at least 4 hours and store in airtight container in refrigerator. You can make this Coquito recipe ahead and store it in an airtight container, for up to a month.
4) You have to shake vigorously before pouring.
Recipe Notes:
Cream of coconut is commonly made by Goya or Coco Lopez. It is a very thick, sweetened coconut milk with Chunks of shredded coconut in it. This is not the same as coconut cream that only has coconut listed on the ingredients.
