Portions: 8 shots Calories: 325kcal |
Coquito is a traditional Puerto Rican Christmas beverage. I show you how to make it with step-by-step photos and video. This eggnog-style drink is traditionally made with rum and coconut milk, and here I bring you the traditional, authentic coquito recipe.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Video ā¢ Preparation
Coconut eggnog coquito.
Why I ā¤ļø it
Alongside mofongo and piƱa colada, coquito is part of the trilogy of Puerto Rican dishes I can't live without. Ponche crema or rum eggnog is a traditional Christmas drink around Latin America, but coquito is a Puerto Rican eggnog that has tropical flavors we can't help but love.
This coconut eggnog recipe, the official Puerto Rican Christmas drink, is based on and inspired by the Puerto Rican coquito from the book Puerto Rican Cookery by Carmen Ahoy Valldejuli. A must-have for anyone who wishes to learn about the cuisine of Puerto Rico. It has the best coquito recipe I have ever tried: simple and with just a handful of ingredients, a no-fuzz method, and a rich and smooth coconut flavor.
Coconut eggnog coquito recipe
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Utensils and tools
- Large mixing bowl
- Wire whisk
- Fine-mesh strainer
- Medium saucepan
- Spatula
- Candy thermometer
- A bottle [1 liter] that has been washed with hot water
Ingredients
- 2 cups [400 ml] of coconut milk, a 15-ounce can
- 1 cup [200 ml] of sweetened condensed milk
- 3 egg yolks
- 1 cup of white rum
- A pinch of freshly-grated nutmeg
Video
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Mix liquids
In a large bowl, combine coconut milk, condensed milk, egg yolks, and rum. With the wire whisk, break the yolks and stir until it's all combined.
Sieve the mixture into the saucepan to discard undissolved solids.
Step 2: Simmer
Take to the stove and heat to low temperature, stirring constantly until the liquid reaches a temperature of 165Ā°F [73.89 Ā°C] and maintain it for 10 minutes (15-20 minutes in total). It should not reach a boil because the egg yolks would overcook and ruin the texture.
Step 3: Cool
Add the ground nutmeg and stir until it's combined.
Remove from the heat and stir for about 3 minutes to lower the temperature slightly. Using a funnel, pour into the clean bottle and screw the cap.
Let it cool to room temperature.
Step 4: Chill and store
Chill in the fridge before serving (about 4 hours).
You can store it in the refrigerator for up to 4 days if it's kept chilled at all times.
Top tips
- If you do not partake in alcohol, you can make a virgin coquito by leaving out the rum. In that case, you should add an extra cup of coconut milk, because, without the extra liquid, it would be too thick.
- Coquito has a safe shelf life of 3-4 days if stored at a maximum temperature of 40Ā°F [4.44 Ā°C]. Once it reaches room temperature, it's not safe to return the drink to the fridge.
- If you won't consume a whole large bottle at once, it's best to store it in smaller bottles.
- Coquito bottles make great Christmas edible gifts. You can make extra to give away.
- If you love coquito, you'll certainly love this coconut flan too!
- Don't miss this pistachio coquito recipe!
Serving suggestions
This is traditionally served for Christmas, but it has also become a Thanksgiving drink for Puerto Ricans. Serve it in small shot glasses.
Shake the bottle a bit before serving, so it's uniformly smooth.
Variations
There are many versions of this holiday drink, and the preferred spices vary from home to home. Some people add cinnamon sticks while it boils, some add cloves, some add small slivers of ginger, or a teaspoon of vanilla extract, and some garnish it with a sprinkle of cinnamon powder when served. I love the simplicity of the traditional recipe, but you can try playing with it.
Another way to make coquito is by using cream of coconut and evaporated milk. If you want to try that, use 1Ā½ cups of evaporated milk and 1Ā½ cup of coconut cream.
Vegan coquito
To make a vegan coquito, leave the egg yolks out, and mix 1Ā½ cups of coconut milk and 1Ā½ cups of coconut cream. Dissolve 2 teaspoons of cornstarch, add rum, and simmer, stirring until it has thickened (about 5 minutes). Garnish with cinnamon powder or ground nutmeg.
Nutritional information
Calories: 325kcal - Carbohydrates: 23g - Protein: 5g - Fat: 17g - Saturated Fat: 13g - Polyunsaturated Fat: 1g - Monounsaturated Fat: 2g - Cholesterol: 86mg - Sodium: 59mg - Potassium: 274mg - Sugar: 21g - Vitamin A: 199IU - Vitamin C: 2mg - Calcium: 128mg - Iron: 2mg
FAQs
What is the best rum for coquito?
Pick your favorite white Puerto Rican rum, but any Caribbean white rum would work well. You don't need the most expensive stuff. There's plenty of good quality inexpensive rum you can use for this cocktail.
Does coquito thicken in the fridge?
Yes, the coquito will thicken in the fridge, so expect the warm coquito to be thinner than once thoroughly chilled.
Should coquito be refrigerated?
As with any dairy or egg blend, homemade coquito should be refrigerated belowĀ 40Ā°F [4.44 Ā°C]. It has a shell life of 3-4 days. Store-bought coquito has storage instructions on the label.
How long does homemade coquito last?
Homemade coquito has a shell life of 3-4 days stored at a safe temperature below Ā 40Ā°F [4.44 Ā°C].
Is coquito eggnog?
Coquito is a type of eggnog made with coconut milk. Ponche crema is the Latin American and Spanish eggnog. Coquito is Puerto Rican coconut eggnog.
Print card
This is just a printer-friendly summary; some useful details are found in the recipe above.
How to Make Coquito Puerto Rican Recipe
Ingredients
- 2 cups coconut milk [400 ml] 15-ounce can
- 1 cup sweetened condensed milk [200 ml]
- 3 egg yolks
- 1 cup white rum
- Pinch freshly-grated nutmeg
Instructions
Mix liquids
- In a large bowl, combineĀ coconut milk,Ā condensed milk,Ā egg yolks, andĀ rum. With the wire whisk, break the yolks and stir until it's all well combined.Sieve the mixture into the saucepan to discard undissolved solids.
Simmer
- Take to the stove and heat to low temperature, stirring constantly until the liquid reaches a temperature of 165Ā°F [73.89 Ā°C] and maintains it for 10 minutes (15-20 minutes in total). It should not reach a boil because the egg yolks would overcook and ruin the texture.
Cool
- Add the groundĀ nutmegĀ and stir until it's combined.Ā Remove from the heat and stir for about 3 minutes to lower the temperature slightly. Using a funnel, pour into the clean bottle and screw the cap.Let it cool to room temperature.
Chill and store
- Chill in the fridge before serving (about 4 hours).You can store it in the refrigerator for up to 4 days if it's kept chilled at all times.
Nutrition
Originally published on Nov 18, 2019
Nairobi
Awesome recipe, my family is for Puerto Rico and we love coquito.
Carolina Mar
Oh, woah, this is exaclty what I was looking for. Thanks for sharing!