Coquito recipe 1/2 liter water 15 oz cream of coconut 12 oz evaporated milk 14 oz condensed milk 4 egg yolks 2 – 3 cinnamon sticks 1 liter white rum Boil the cinnamon sticks in the water. Take the sticks out when the water is yellow and has the smell and taste of cinnamon. Add the evaporated milk, condensed milk and egg yolks and cook at low temperature. While it’s cooking stir to avoid it sticking to the bottom of the pot. When it is boiling for a few minutes, add the cream of coconut and rum. Stir well and take off the burner. Let it cool and it will be ready. Keep it in the refrigerator and it will last for a very long time.
How to make Puerto Rican coquito, an eggnog-like drink that’s traditionally drunk and very popular during the Christmas and New Year’s Day holidays. Coquito is an alcoholic drink made with rum and coconut.
This is an easy version of Coquito. It’s the way I make it and everyone loves it. 1 can of Cream of coconut 1/2 can of sweetened condensed milk 1 egg yolk 1 tsp of vanilla 1/2 shot of cinnamon water 1-2 cups of Rum… depending on how strong you want it. (to measure the amount of rum I just use an empty can of cream of coconut and fill it to the rim) Start by boiling 1 cup of water with the 5-6 cinnamon sticks for 5-10 minutes and let cool. While that’s boiling go ahead and start mixing the coquito in the blender. Start by adding 1 can of cream of coconut, 1/2 can of condensed milk, 1 egg yolk, 1 tsp of vanilla, when the cinnamon water has cooled down add 1/2 shot of the cinnamon water, fill 1 empty can of the cream of coconut with white rum and pour it in the blender. Mix well for about 5-10 minutes, taste it and if it’s good, leave as is, if not then add more rum…. Let chill for a few hours or a day. serve cold!! Happy Holidays
Have fun as three drag queens teach you how to make coquito, a delicious Puerto Rican Christmas beverage. Think of a coquito as a coconut based Puerto Rican egg nog. It’s delicious and makes an excellent present!
Great recipe by Daisy Martinez prepares a coquito recipe which is not too sweet yet very yummy! Great instruction, well produced and easy to follow recipe!
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:
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!
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!
2 coconut milk
2 evaporated milk
2 coconut creme
A tad of cinnamon
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
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!
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!
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
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.