What is Coquito anyway
Coquito is a sure way to spice up any Christmas party. It’s sweet and voluptuous, reminiscent of an eggnog, but without the eggs and full of coconut flavor. I don't have a Christmas memory without coquito around, and was the only thing I was drinking while decoration our Christmas tree and eating all the turrón.
Traditionally though, coquito has been made with “crema de coco”, or coconut cream, a traditional Latin product filled with trans fats and chemically processed components. I have been working on a recipe to leave out the bad stuff and just keep the fun booze and coconut flavor. I swapped the “crema de coco” for coconut creamer, so no trans fats and less sugar there, and also used coconut white rum instead of plain rum, that way I intensified the coconut flavor. Trust me, the result is simply amazing!
Recipe notes
Even if you can drink right away, it will be better if you can chill this beverage for several hours. That way all the components will come together and create a richer flavor.
If you’re not going to have a big crowd around, you certainly can cut this recipe by half.
If bottle is chilled, you need to let it out a few minutes or pass the it through hot tap water to make the beverage pourable. Remember that the coconut milk will solidify on the fridge. Shake well before pouring.
Coquito
Ingredients
◯ Organic full fat coconut milk – 2 cans of about 13.66 oz.
◯ Coconut based creamer (not coconut flavored dairy cremer) – 2 cups (1 pint)
◯ Condensed milk – 14 oz (1 can)
◯ Coconut white rum – 2 cups, or a bit more for good luck
◯ Ground cinnamon – dust to serve
Note: You may cut recipe by half
Details
Yield:
8 cups
Total time:
5 minutes, plus chilling
Equipment:
blender or immersion blender
Steps
Pour all ingredients in a blender and mix well in medium speed for 15 seconds. You’ll probably need to divide the ingredient by half to make this recipe I two rounds. Fill your glass bottles and chill for a few hours to develop its flavors. You can still drink right away, just pour in a glass with some cubes of ice.Dust with some cinnamon on top.
Remember to let it loose the chill or pass the bottle through hot tap water to make the coquito pourable after chilled. Shake well before serving.
