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