coquito recipe

A funny Puerto Rican Coquito Recipe demonstration by Jenny Kelley! As it appears more work went into the production of the video than most, it’s perhaps not the best recipe demonstration, but you’re sure to get a chuckle watching it!

COQUITO RECIPE (Puerto Rican Eggnog)

1 (12 ounce) can evaporated milk
2 egg yolks, beaten
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup of white rum
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Complete instruction appears on Jenny’s Coquito Recipe page.

Ok, so she does provide a decent recipe with instruction!
Have fun with it!

This a quick video demonstrating how to make as she calls it Puerto Rican Eggnog! Great presentation in making the recipe, and you’ll love the Christmas music in the background.

Here is the recipe she uses:

2 cans of evaporated milk
1 can of sweetened condensed milk
1 can of Cream of coconut
3 cinnamon sticks boiled in 1 cup of water and allowed to cool
1-2 cups of Rum… depending on how strong you want it.
For non-alcoholic version you don’t have to put Rum at all if you want a virgin Coquito!

Directions
Boil water with the 3 cinnamon sticks and let cool
Add the 2 cans of evaporated milk 1 can of condensed milk, 1 can of cream of coconut, and 1 cup of the cinnamon water to a bowl or blender.
Mix well! add rum to taste and mix…. serve cold!!

This is a very popular video as the PrincessDiana161 puts out a good number of cooking videos.>

Try it out and let us know what you think!

So you want to make really authentic Coquito for your guests? Try making your own coconut cream to add to your Coquito Recipe. Coconut cream can be made from coconut milk.

Coconut Milk is a delicious ingredient is often mis-understood and under utilized. Come on a culinary journey and discover Coconut Milk.

Most people think that the clear liquid inside the coconut is the milk. However, I and many others were told wrong. This clear liquid is in fact coconut juice or coconut water.

Coconut milk, is actually the liquid extracted from the grated flesh of a mature coconut.

Unlike other nuts coconuts are actually fairly delicate and do not have a long shelf life. This is especially so after the outer husk is removed. Because the outer husks are thick and difficult for consumers to remove, they are generally discarded before you see the coconut in the store.

When purchasing a coconut in the store, choose one that is heavy. You don’t want one that is cracked or punctured. Give it a shake to be sure you are getting one that is still full of coconut juice. Also check that the eyes are not moldy.

Inside the shell, the thick flesh should be a pure white color. If the flesh is a yellowish color it is probably too far gone.

If you squeeze freshly grated coconut through a piece of muslin, you will discover the real coconut milk.

Today, you don’t need to squeeze your own, as good quality coconut milk is now available in the cans and cartons. You can also get coconut cream, which is thicker than the milk.

Your can of coconut milk, once opened must be refrigerated. It will generally keep for a couple of days. But if it is left at room temperature it will quickly sour and spoil. Alternatively it can be frozen for future use.

At extreme high temperature it may curdle, so avoid boiling it rapidly. Make sure you stir it to a simmering point.

Coconut is very high in fat, however you can now buy reduced fat varieties. Coconut oil contains monolaurins which have been found to be very powerful antibacterial, antiviral, and antifungal agents.

So what are you waiting for? Make your own authentic ingredients for an authentic Coquito drink!

The first of a series of videos that takes you step by step in making Coquito. This is good since a lot of demonstrations tend to be short and fail to show details in the preparation of Coquito.

Check it out the first one and then click through the following steps for a complete demonstration of the recipe.

Below are the Coquito recipe ingredients as presented in the video:

3 can – cream of coconut
3 can – evaporated milk
2 can – sweetened condensed milk
1 tsp – ground cinnamon
1 tsp – vanilla extract
nutmeg
7 – egg yolks
1/2 cup – sugar
secret ingredient! – contains 4-sticks of cinnamon
caribbean rum with natural coconut flavor

One of ingredients that differentiates Coquito from traditional eggnog is the addition of coconut cream milk. Now this is another ingredient that can differ for various Coquito recipes. Instead of coconut cream milk some recipes might call for natural coconut milk, or cream of coconut.

Some people tend to use fresh coconut milk instead of canned. In preparing Coquito the coconut milk is simmered with evaporated milk and other ingredients as as desired or if a recipe calls for them specifically. The coconut milk is then strained, cooled, and is then combined with the rest of ingredients.

Another alternative is using Cream of coconut which is essentially coconut cream that has been sweetened.

This is just the basic process gathered from reading different Coquito recipes, so follow the procedures outlined in the recipe you are following specifically. Personal preference for coconut tends to vary among people so some may vary the amount of coconut milk if you’re preparing it for someone who likes either a little or a lot of coconut flavoring.

Great reviews for this Coquito recipe. Check it out and let us know what you think!

Below are the ingredients for the recipe as demonstrated in the video. I loved the throw back videos images!

15 oz can – cream of coconut
12 oz can – evaporated milk
14 oz can – sweetened condensed milk
1 tsp – ground cinnamon
1 tsp – vanilla extract
2/4 cup – white rum

Other items you will need:
blender
funnel
1 empty bottle

People who visit Puerto Rico during the holidays are bound to get introduced to Coquito during their stay. Here is a Coquito recipe one person picked up while visiting Puerto Rico.

Puerto Rican Egg Nog Ingredients
1 cup coconut milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup white rum, or to taste
1 cup water
3 cinnamon sticks
4 egg yolks, well beaten
ground cinnamon for garnish

Preparation
Combine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks.

Combine all of the ingredients except the ground cinnamon and beat well in a blender or food processor in batches. Pour the eggnog into glass bottles and refrigerate until ready to use. To serve, transfer the eggnog to a punch bowl and sprinkle the cinnamon on top.

More info at: Aaron’s EggNog Land

This quick how-to video is very popular in showing how to make Puerto Rican Coquito. See what you think and let us know if helps you in making your holiday drinks.

Below are the ingredients for the recipe demonstrated in the video:

1 can – condensed milk
1 can – evaporated milk
1 can – coconut cream
1/2 cup – white rum
cinamom powder

Other items you will need:
blender
funnel
1 empty bottle

One of the differences between eggnog and Coquito is that Coquito recipes basically makes eggs optional. It’s totally depends on the persons preference and whether they inlcude them in their recipe. Below is a great recipe that doesn’t require eggs, so if you prefer the eggless route you might want to take a crack at it!

Ingredients:
2 15-ounce cans cream of coconut
2 14-ounce cans condensed milk
6 ounces white rum (use less if you like)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon coconut (or vanilla) extract

Preparation:
1. Mix all ingredients in a blender.
2. Refrigerate for about an hour before serving. Serve cold.

Serves: About 36 ounces.

More info at: About.com/

Now since Coquito originates from Puerto Rico, I thought where would the best place to get Coquito info? From Puerto Rico of course! The official Puerto Rico website provides some good background info on this festive drink, as well as some recipe recommendations.

Coquito is an alcoholic drink that is very similar to eggnog. It is made from different ingredients such as evaporated milk, condensed milk, rum, nutmeg, cloves, vanilla, eggs and coconut cream, but ingredients can be varied according to taste. The vanilla and evaporated milk is often used to make the drink sweeter and the rum can be replaced with Cognac. When in Puerto Rico over the holidays or New Year, visitors are almost guaranteed to find Coquito available at the dinner table. For those who cannot get to Puerto Rico anytime soon, but would like to taste a truly traditional drink, here are two variations of the recipe.

Ingredients for the First Recipe
28 oz of coconut milk
2 cups of rum
14 oz of condensed milk
4 egg yolks.

Preparation:
All the ingredients are then put into a blender and mixed together. Once the mixture is ready, it is then either thrown into small glasses or a bottle, and then put into the fridge overnight. When serving, a little nutmeg can be sprinkled over for taste and decoration.

Ingredients for the Second Recipe
2 cans of coconut milk
1 can condensed milk
1 can evaporated milk
1 teaspoon vanilla extract
2 cups rum
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg

Preparation:
Once again, all the ingredients are mixed together and left in the fridge overnight to chill.

Get more info at: PuertoRico.com

The funny thing about recipes is that a lot of people are protective of their ‘secret’ recipes! This naturally makes it difficult in sharing them with others! So when you do come across a delicious recipe, you usually need to write it down and keep it in safe place!

Here’s a good Puerto Rican Coquito recipe that was once promoted by Nestlé®. Try it out and let us know what you think!

Puerto Rican Coquito Recipe

Ingredients:
1 cup water
12 cloves
2 cinnamon sticks
1 inch piece fresh ginger, peeled
1 can (15 oz.) COCO LOPEZ Real Cream of Coconut
1 can (12 fl. oz.) CARNATION Evaporated Milk
1 cup rum

Preparation:
Place water, cloves, cinnamon sticks and ginger in a small saucepan. Cook at medium heat until boiling. Remove from heat, cover. Let cool 15 minutes. Remove cinnamon, cloves and ginger.

Place the coconut cream, evaporated milk, rum, water and spices in blender, cover. Blend for 30 seconds or until well mixed. Refrigerate in a crystal container or bottle for at least 2 hours or until liquid is very cold. Although optional you might try adding a cinnamon stick inside the bottle for added flavor. Shake well before serving.

To serve: Serve in appetizer glasses. Sprinkle powdered cinnamon if desired.

Source: Nestlé® and Boricua.com

This is a great presentation by Daisy Martinez in how to prepare Coquito using her recipe.

Each year as the holidays roll around you can always count on people talking about their favorite holiday dishes, drinks and deserts. Mention eggnog and you can just about count on someones eyes lighting up in the room! What’s surprised me over the years is the variation in eggnog recipes, and so it’s not surprising that different cultures have addded their own twist to the traditional drink.

The Puerto Rican culture has a festive drink called Coquito, which is similar to eggnog but contains some different ingredients with most notably the inclusion of coconut milk or cream.

Coquito is made in a number of variations, and there has even been a contest in New York that pits the masters to the test for the best Coquito recipe. Some examples of the variations incluede spanish Coquito recipes, Coquito without eggs, Coquito with eggs, Coquito with condesed milk, Coquito with a touch of chocolate, etc…

So if you’re looking for new festive drink to have at your holiday party, then take a look at the recipes featured throughout the site. If you’re already familiar with this tasty drink then feel free to submit your recipe and we will add it to the collection. Be sure to include why your recipe is the best Coquito recipe!

Coquito Origin: Puerto Rico

Core Coquito Ingredients:

White rum
Egg yolks
Evaporated milk
Condensed milk
Coconut milk

Ingredients to spice it up:

Cloves
Cinnamon sticks
Powdered cinnamon
Ginger
Nutmeg
Vanilla
Chocolate

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