Best 20 Coquito Recipes

COQUITO

Steps:

• Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
• Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

PUERTO RICAN COQUITO

Steps:

• Pour the water, milk, rum, and coconut milk into a blender. Add the cinnamon and salt. Blend until well combined, then refrigerate for at least one hour, or until ready to serve.

COQUITO

Steps:

• In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
• Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.

COQUITO DE PUERTO RICO

Steps:

• Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
• Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
• Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

BASIC COQUITO

Steps:

• Add cinnamon to a large bottle or other container that can hold at least 8 cups using a funnel. Pour sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, and rum through the funnel. Shake or stir well to combine.
• Refrigerate coquito until chilled, at least 1 hour. Shake or stir before serving.

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Steps:

• Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
• Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
• Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

COQUITO - COCONUT EGGNOG

Steps:

• In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
• Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
• To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.

PUERTO RICAN COCONUT MILK-RUM CHRISTMAS DRINK: COQUITO

Steps:

• Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

COQUITO - COCONUT EGGNOG

Steps:

• 1. In bowl of blender, add evaporated milk, cream of coconut, sweetened condensed milk, coconut milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
• 2. Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
• 3. To serve, pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.

TRADITIONAL COQUITO (WITH EGGS/ COOKED)

Steps:

• In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reducei heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature. In a 3 quart.Saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed.
• Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 minutes (do not boil) set aside to cool slightly.
• When cinnamon flavored liquid has cooled stir in coconut milk, until well mixed.
• . In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.

COQUITO COCONUT EGGNOG

Steps:

• Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
• Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.

PUERTO RICAN COCONUT EGGNOG (COQUITO)

Steps:

• Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.
• Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.

COCONUT COQUITO

Steps:

• Combine the coconut milk and the sugar in a saucepan and scald over medium heat.
• Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture. Stirring mixture constantly, cook over low heat until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon. DO NOT BOIL.
• Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature. Place plastic wrap on the surface and refrigerate until well chilled. Once chilled serve with nutmeg sprinkled on top.

GRANDMA'S COQUITO (PUERTO RICAN EGGNOG)

Steps:

• 1. in a blender add 1 can each of coconut cream,coconut milk,evaporated milk,condensed milk.blend until smooth slowly adding vanilla,cinnamon and nutmeg.pour into a large bowl.repeat the process with remaining cans of milks,pour into bowl and whisk until combined with first batch.add entire bottle of rum and whisk well to mix.pour into gallons or bottles and refrigerate.serve cold.

EGGNOG BREAD PUDDING WITH COQUITO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
• Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
• Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

COQUITO - TRADITIONAL RECIPE (MADE WITH EGG YOLKS)

Steps:

• Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
• Add Coco Lopez and continue to mix for about 15 minutes on low flame.
• Add Rum and cinnamon sticks with water.
• Mix everything on low flame for about 20 minutes.
• Let cool and serve.
• ** Use whisk for a smoother consistency ** if desired.

COQUITO

Steps:

• Place the first seven ingredients in a blender; cover and process until blended. Refrigerate until chilled. Stir in rum before serving.

COQUITO (TRADITIONAL PUERTO RICAN CORDIAL)

Steps:

• 1. Shake large can of Bordens Egg Nogg very well before opening. Add cans of Coconut cream and coconut milk, tsp vanilla and a little cinnamon. Blend everything very very well.
• 2. Next add your Rum 1 1/2 to 2 cups white rum. Blend again very well put into a clean empty wine bottle cover with a cork and refrigerate over night. Can be a served the next day but the longer it sets the better. You can use a little less rum if you don't like to strong of a drink. Serve in little cordial glasses. Salute Enjoy. Will keep in the refrigerator forever if it lasts that long. Makes a nice Christmas gift during the holidays.

COQUITO

Steps:

• Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
• Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
• Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.

COQUITO - PUERTO RICAN COCONUT EGGNOG RECIPE - (4.4/5)

Steps:

• Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. If your blender is small, do this in batches and pour into a large bowl as you go. Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold. Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week, just be sure to shake the jar vigorously each time before serving. To cut the rum and make this beverage less strong, replace the desired amount of rum with equal parts ice cold coconut or whole milk. For a non-alcoholic or virgin coquito, cut out the rum and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.