coquito

Comedian Elizardi Castro puts fun into making Coquito! Throw away the measuring cups and check out his dance moves with the blender!

Here’s another good variation to try. Angel says, the ingredients i used are: 2 14 oz. cans of sweetened condensed milk 1 13.5 oz can of coconut milk 1 15 oz. can of cream of coconut (“Coco Lopez” brand highly recommended) 2 12 oz. cans of evaporated milk 2 coconuts – about a cup of pure coconut water (if you are lazy you can use coconut water from a jar/can or whatever just make sure its coconut water not juice and has no pulp.) cinnamon sticks to distribute in containers (for smaller containers use like 2 for bigger ones use more.) this is it if you want to make it non alcoholic for alcoholic recipe keep reading. lol. 2 cups Rum give or take (“Palo Viejo” brand highly highly recommended) Just blend everything together and enjoy. let me know what you all think. comment rate and subscribe.

I am sorry that the lighting in this video was so bad… we had a house full of people and we didn’t set up the lights. THIS IS AN EASY VERSION OF COQUITO 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.(you don’t have to put Rum at all if you want a Virgin Coquito) 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  short video on how to make  Coquito. The woman is kind of funny! Their recipe calls for … 2 coconut milk, 2 evaporated milk, 2 coconut creme (use blender to liquify) , a tad of cinnamon and vanilla extract, Puerto Rican Rum (amber color) and you’re set! Suit to your taste, chill and serve! (Everyone has their way of making it; You may also add 1 can of sweet condensed milk or egg nog) all 12 oz cans …You can’t go wrong! Always refrigerate, stir/ shake bottle before serving cold…Great for parties…

This is definitely another  interesting recipe. It’s good to see how fix coquito in different ways. Not traditional, but I guess if it fits your taste, why not?! For his recipe he says … Yes you may use a blender but he chose vodka because its what I wanted to choose. Like I mention in the video, most people add rum. Personaly, I do not enjoy the taste of rum, so I chose vodka. Add what YOU like and will enjoy. Afterall, its your drink, your kitchen and your ingridients… so do as you please =) Ok, today I was feeling a bit adventurous, so decided to make coquito and share an instruction video with you guys. What is coquito?? Coquito is a Puerto Rican drink made during the holidays. It is very common in the Latin community. Recipes for coquito may vary from family to family. This is a very easy one and not to mention delicious! Great to serve after having dinner or while spending some time with the family. It will also make an excellent gift. Bottle it up, decorate the bottle a bit and tadaaaa, you have a unique, inexpencibe and delish gift. Hope you enjoy this video and stay tuned for more! xoxo G

Good basics covered, but she adds an interesting secret ingredient which some don’t think needs to be added. What do you think?

Hey, they had the 10th Annual Coquito Tasting competition this past Saturday in New York. Held in Spanish Harlem the public was invited to vote on samples from different locations in the neighborhood. A great holiday recipe deserves some good competition, and with so many variations it’s something for people to look forward to each year.

The first thing you’ll hear when you read about Coquito is that it’s similar to eggnog. Then you’ll find some people actually use eggnog in their Coquito recipes. So what exactly is the difference? Lets look at the basic ingredients of each to see if the difference is evident.

First look at the basic indredients for eggnog. Traditional eggnog is usually includes some of the following ingredients:

  • Milk
  • Raw Eggs
  • Sugar
  • Cream
  • Spices, nutmeg, and vanilla
  • Toppings may be cinnamon, whipped cream, chocolat, or cinnamon.
  • Versions with alcohol may include whiskey, rum, brandy, bourbon, or cognac.

Now take a look at what authentic Coquito may be composed of:

  • With or without Egg Yolks
  • Evaporated milk
  • Condensed milk
  • Coconut milk
  • Creme of coconut
  • Many include various ingredients to spice it up:
  • Cloves, cinnamon sticks, powdered cinnamon, ginger, nutmeg, vanilla, and chocolate.
  • The addition of a rum especially a Puerto Rican rum is common.

So what difference do you notice right off? I notice the coconut ingredient! Then of course the the evaporated milk and condensed milk, which some say makes it really sweet.

Well, the best way is to make your own and do your own comparison. Let us know what you think!

The Christmas holiday is near and people in different parts of the world will have its own way of celebrating. The Puerto Rican Christmas version is known as Navidad. This is the day of Christmas-December 25 where Christians celebrate the birthday of Jesus. It is thought that Santa Claus will be bringing gifts to kids in which the custom originated in the USA way back 1940′s and now has become Puerto Rico’s Holiday tradition. Navidad is the time of tradition, aguinaldos, décimas, y de ser jíbaro Puertorriqueño which is the best of Puerto Rican culture.

Puerto Rican Food

Puerto Ricans begin their Christmas celebrations early in December and perhaps would end on the first week of January. Of course, this is the best time to talk about Puerto Rican food. The Puerto Rican cuisine is similar to that of Spanish, Mexican, and Cuban with a delightful blend of African, Taíno, and American influences.

Nochebuena is a special dinner party done on Christmas Eve. Puerto Ricans like chicken so you would always see as part of the main dish, like baked chicken or turkey, and roasted pork or ham which is accompanied by Spanish rice with pigeon peas, local vegetables like cooked green bananas, fried plantains or cooked yam.

Some of the food appetizers and food during dinner generally includes with sizzling-hot appetizers such as bacalaitos, crunchy cod fritters; surullitos, sweet plump cornmeal fingers; and empanadillas, crescent-shaped turnovers filled with lobster, crab, conch, or beef. It is also thought that soups are a popular beginning for meals on Puerto Rico just like in other countries. There is a debate about whether one of the best-known soups, frijoles negros (black-bean soup), is Cuban or Puerto Rican in origin. Nevertheless, it is still a savory, if filling, opening to a meal. For their Holiday desserts, they have “arroz con dulce” (rice cooked with spices, sugar, milk, and coconut milk) and “tembleque” (a custard made with cornstarch, sugar, and coconut milk). They taste better cool down or cold, when its consistency becomes more solid. One for the festive Puerto Rican food is the lechón asado, or barbecued pig, which is usually cooked for a party of 12 or 15. It is traditional for picnics and al fresco parties. These are just one of the Puerto Rican food serve during holidays.

Despedida de Año is celebrated on December 31 in time to end the year and face and new one. The biggest and most important for all children is what they call, el Día de Reyes on January 6th. This is the day when children open their gifts the night before the Three Wise Men (Kings) left.

Their Christmas is different as they have a special “pava” (traditional straw-hat) to be worn just for Christmas. They have their own version of Christmas caroling which they call Parranda. It is when a small group of folks gathers to surprise another folk and they will be bringing their musical instruments like either guitarras, tamboriles, güiro maracas, or palitos in which they will play the traditional Aguinaldos.

By Xerxes Bernadez

Here’s a down to earth video on how to make Coquito on a coffee table! You will learn about the secret behind the recipe, which is 2-2-2! Watch the video and learn why this is important and is the key to the Coquito recipe!

Recipe:

2 coconut milk
2 evaporated milk
2 coconut creme
A tad of cinnamon
Vanilla extract
Puerto Rican Rum (amber color)
In addition to the recipe, you can also add 1 12 oz can of sweet condensed milk or eggnog

This is one of the few Coquito recipes which I’ve seen that actually recommends using eggnog.
Well try it out and let us know how it works for you. As always instead of trying it out, you could always try adding some component to your own recipe. Picking up tips from other recipes works well for creating and perfecting your own recipes.

If you’re looking for a new addition to your holiday desert selection, then Coquito ice cream might be something you might want to whip up! Here is a great recipe demonstrated with a fun presentation.

Coquito Ice Cream Recipe:

1/2 liter water
2-3 cinnamon sticks
4 egg yolks
condensed milk
evaporated milk
15 oz cream of coconut

The presentation is in Spanish with instruction in English sub-titles. If you ever made ice cream before, then you know it takes a little time prepare the recipe. Try it out and let us know how it turns out for you!

It’s that time of year in which people start discovering and trying the tasty Puerto Rican Coquito drink, and with it the media tends to pick up on it’s growing popularity each year.

Today I found it mentioned in the Washingtonian: Chef Dennis Marron Debuts New Menu at Poste where it will featured in a new seasonal menu.

I also found a Coquito Recipe mentioned at AARP website in which Sharon Tyler Herbst suggests a liquor-free version of Coquito.

Take a look, and pick up some more ideas for your own 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!

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