Best 5 Coquito From Puerto Rico Via Myrtle Beach Sc Recipes
Puerto Rico's national drink, coquito, is a creamy, coconut-based beverage that is traditionally enjoyed during the Christmas season. While the drink can be found on menus throughout the island, there are many variations on the classic recipe, with everyone claiming that their version is the best. One unique twist on the traditional coquito recipe is to use Myrtle Beach's famous rum, which gives the drink a slightly smoky and sweet flavor. If you're looking for a delicious and festive way to celebrate the holidays, this coquito recipe from Puerto Rico via Myrtle Beach, South Carolina, is sure to please.
Let's cook with our recipes!
COQUITO DE PUERTO RICO
Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother's egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve. Cheers!
Provided by GFern
Categories World Cuisine Recipes Latin American Caribbean
Time 8h10m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 28 g, Cholesterol 12.1 mg, Fat 6.9 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.9 g, Sodium 58.8 mg, Sugar 25.4 g
COQUITO
Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.
Provided by Food Network Kitchen
Categories beverage
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
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
Coquito is a coconut tasting beverage originating from Puerto Rico, popular during the Christmas season. My grandmother and my mother use to prepare it as I was growing up, and the tradition has stayed with me!
Provided by Ben S.
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 348 calories, Carbohydrate 23.8 g, Cholesterol 13.3 mg, Fat 21.5 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 18.2 g, Sodium 76.9 mg, Sugar 21.3 g
COQUITO
Coquito, which means "little coconut" in Spanish, is an eggnog-like mixture of coconut milk, eggs, sweetened condensed milk and rum or pitorro, a sort of moonshine rum. Coconut and rum cocktails are made throughout the Caribbean and Latin America, but coquito is unique to Puerto Rico. This recipe, which is adapted from the 1975 cookbook "Puerto Rican Cookery" by Carmen Aboy Valldejuli, was created by her husband, who tended bar during the couple's holiday parties at their home in San Juan. His recipe calls for shelling and pressing fresh coconuts to make your own coconut cream, but canned coconut cream makes an excellent substitute.
Provided by Daniela Galarza
Categories quick, cocktails
Time 20m
Yield 10 to 12 servings (about 6 cups)
Number Of Ingredients 6
Steps:
- If using canned coconut cream, skip to Step 3. If using fresh coconuts, puncture one or two of the eyes of each coconut with a sharp knife or screwdriver; strain the coconut water into a bowl. Place coconuts on a stable surface, supported by a kitchen towel. Using a hammer, crack each coconut into 3 or 4 pieces. Slip a thin knife between the flesh and shell to separate it. (To make this easier, you can roast the coconut pieces on a sheet pan at 350 degrees for 10 to 15 minutes.) Discard shells. Break or chop coconut flesh into 1-inch pieces.
- Place about 1/3 of the pieces in a blender with 1 cup strained coconut water. Blend until coconut is broken into about 1/8-inch pieces; place in a clean dish towel and squeeze over a bowl to extract as much liquid as possible. Reserve coconut bits for another use. Pour 1 cup of the liquid back into the blender with another 1/3 of the coconut pieces, blend, then squeeze to extract liquid. Repeat with final 1/3 of coconut pieces. Measure out 3 1/3 cups of fresh coconut cream. (If necessary, blend another cup of coconut water with a batch of coconut bits, and squeeze again to extract more liquid from the coconut until you have 3 1/3 cups.)
- In a large bowl, lightly whisk the egg yolks. To a medium saucepan, add 1 cup of the coconut cream and sweetened condensed milk. Bring to a simmer over medium-high, stirring occasionally. Whisking the egg yolks constantly, slowly pour the hot mixture into yolks, until smooth and frothy. Stir in the rum, if using, salt, and the remaining coconut cream.
- Strain the coquito through a fine-mesh strainer into bottles or jars. Cover tightly and refrigerate at least 3 hours or up to 1 week. Remove from refrigerator 30 minutes before serving. Shake well, pour into glasses, sprinkle with nutmeg and serve immediately.
COQUITO FROM PUERTO RICO VIA MYRTLE BEACH, SC
A SC friend sent me this so I am passing it along to the 'zaar. She got recipe from Puerto Rican colleague of her husband, who got it from his mother. You can adapt seasonings to your personal taste. This is traditionally served during the holidays. As an aside I hate egg nog but since this contains no eggs, I would be willing to try.
Provided by Dan-Amer 1
Categories Punch Beverage
Time 20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Have all ingredients cold. I would store them overnight in your refrigerator.
- On day of party blend all ingredients together, then store in refrigerator for at least an hour so flavars can mid.
Tips:
- Use fresh coconut milk. Fresh coconut milk is key to making a delicious coquito. You can find it in most Latin grocery stores or Asian markets.
- Don't overcook the coconut milk. Overcooked coconut milk will give your coquito a grainy texture.
- Use a blender or food processor to blend the ingredients. This will help to create a smooth and creamy coquito.
- Chill the coquito before serving. This will help to enhance the flavors and make it more refreshing.
- Garnish with grated nutmeg or cinnamon. This will add a touch of extra flavor and make your coquito look more festive.
Conclusion:
Coquito is a delicious and festive drink that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. So next time you're looking for a special treat, give coquito a try. You won't be disappointed!
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