Coquito
HB-6632 · Hand-built original
This Puerto Rican coconut drink blends coconut cream, coconut milk, condensed milk and evaporated milk with nutmeg, cinnamon, vanilla and a generous measure of white rum. It is chilled for hours and served in small glasses rimmed with coconut.
Drink15 min6–8 servings24 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: milk
Servings:6quantities adjust to match
Ingredients
- 1 14-oz. can sweetened condensed milk
- 1 13.5-oz. can unsweetened coconut cream
- 1 13.5-oz. can unsweetened coconut milk
- 6 oz. evaporated milk
- 1 tsp. freshly grated nutmeg
- 1 tsp. ground cinnamon
- 1 vanilla bean, split lengthwise, scraped, or 1 Tbsp. vanilla bean paste
- 1¼ cups white rum (such as Bacardi)
- 2 Tbsp. pure cane syrup or honey
- ½ cup sweetened shredded coconut
- Cinnamon sticks (for serving)
Method
- Blend the sweetened condensed milk, coconut cream, coconut milk, evaporated milk, grated nutmeg, ground cinnamon and the scraped vanilla bean or vanilla paste on medium-high for 2 minutes.
- With the blender still running, stream in the white rum and blend for another 30 seconds until the coquito is completely smooth.
- Pour the mixture into a glass container, cover it, and chill for at least 3 hours so the spices bloom into the coconut base.
- When you are ready to pour, spread the cane syrup or honey on one small plate and the shredded coconut on another.
- Press the rim of each small glass first into the syrup and then into the coconut, shaking off the loose flakes.
- Divide the cold coquito among the rimmed glasses and stand a cinnamon stick in each one.
Total: 15 minutes (plus chilling)
Nutrition (per serving, where published)
24 kcalCalories
0.5 gProtein
5.6 gCarbs
0.1 gFat
0 gSaturates
0.6 gFibre
1.7 gSugars
6 mgSodium
0 mgCholesterol
100 mgPotassium
12 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data