I was recently introduced to something so delicious I can’t believed I’ve lived this long without it.  No, really, I’m serious 🙂  A friend of mine recently shared some coquito with me at a get-together at her house and immediately I knew I would be going home and trying to figure out how to make it.  It’s kind of a Puerto Rican eggnog, families have their own recipes that they pass down, and it’s a common gift to offers friends, neighbors, co-workers during the holiday season.  It does contain alcohol, so if that isn’t your thing you’ll want to pass this recipe by.  This recipe will make enough to fill two empty bottles with a little bit left over to sample 🙂  Enjoy!

*Empty wine bottles work best for storing the coquito.  Just clean them out well and reuse the cork.  Coquito should be stored in the fridge.

1- 14 oz. can sweetened condensed milk

1-14 oz. can evaporated milk

1 can coconut milk

1 can cream of cocoonut

2  c. dark rum (I used Bacardi Gold)

Pinch of salt

1/2 t. cinnamon

Add all ingredients in a very large saucepan.  I then blended everything together with a blender to make sure the cream of coconut was well mixed.  Pour the mixture into empty wine bottles using a funnel or a measuring cup with a spout.  When storing coquito in the fridge it it becomes hard just place in a bowl of warm water until you can pour it.  Merry Christmas!

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