How to Make Coquito Puerto Rican Recipe
Serving: 8 shots
Equipment
- Blender for no-cook coquito, below for traditional coquito
- A bottle [1 liter] washed with hot water
Ingredients
Egg-free no-cook coquito
- 2 cups unsweetened coconut milk [400 ml] 15-ounce can
- 1 cup condensed milk [200 ml]
- ½ teaspoon cinnamon powder
- 1 tablespoon vanilla extract
- 1 cup white rum
- Pinch freshly-grated nutmeg for garnishing
Traditional coquito
- 2 cups coconut milk [400 ml] 15-ounce can
- 1 cup condensed milk [200 ml]
- 3 egg yolks
- 1 cup white rum
- Pinch freshly-grated nutmeg
Instructions
1. Prepare coquito
- - Making egg-free no-cook coquito:In a blender vase combine coconut milk, condensed milk, cinnamon, vanilla extract, and white rum. Blend until well mixed.- Making traditional coquito: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 well combined.Sieve the mixture into the saucepan to discard undissolved solids.Take to the stove and heat to low temperature, stirring constantly until the liquid reaches a temperature of 165°F [73.89 °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.Remove from the heat and stir for about 3 minutes to lower the temperature slightly.
2. Bottle
- Add the ground nutmeg and stir until it's combined.Using a funnel, pour the mixture into the clean bottle and screw the cap.
3. Chill and store
- Chill in the fridge before serving (at least 4 hours).You can store it in the refrigerator for up to 4 days if it's kept chilled at all times.
Nutrition
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
