Best 10 Coquito Ii Recipes
Indulge your sweet cravings and immerse yourself in the rich flavors of "Coquito II," a heavenly treat that exudes tropical charm. This creamy coconut concoction, often referred to as the "Puerto Rican Eggnog," is a delightful symphony of flavors that has become an integral part of holiday celebrations and special occasions on the enchanting island of Puerto Rico. As you embark on this culinary journey, you'll discover the secrets behind creating an unforgettable "Coquito II" that will captivate your taste buds and transport you to the vibrant heart of Puerto Rican culture. Whether you're a seasoned mixologist or embarking on your first cocktail-making adventure, this guide will provide you with the knowledge and inspiration to craft an exceptional "Coquito II" that will become a cherished tradition in your home.
Here are our top 10 tried and tested recipes!
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.
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 II
This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!
Provided by GISELLE73
Categories Caribbean Recipes
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.n
Nutrition Facts : Calories 503.1 calories, Carbohydrate 39.2 g, Cholesterol 42.6 mg, Fat 18.6 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 13.7 g, Sodium 168.2 mg, Sugar 38.2 g
COQUITO - TRADITIONAL RECIPE (MADE WITH EGG YOLKS)
A delicious rum-infused Latino beverage enjoyed any time of year, but in particular, around the Holidays... Similar in type to egg nog, but way more delicious! This recipe comes from my husband's friend's wife, Linda. The recipe is for larger servings (party-size) so you will have to adjust for portions desired. Also, some tolerance is required as you must stir constantly over low flame as to not cook the egg yolks -- also, allow time for prep. & cooling when factoring your time, other than that, the recipe is pretty easy... those are just a few cook's notes FYI.
Provided by BlondieItaliana
Categories Punch Beverage
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 7
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 II
This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!
Provided by GISELLE73
Categories Caribbean Recipes
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.n
Nutrition Facts : Calories 503.1 calories, Carbohydrate 39.2 g, Cholesterol 42.6 mg, Fat 18.6 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 13.7 g, Sodium 168.2 mg, Sugar 38.2 g
COQUITO II
This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!
Provided by GISELLE73
Categories Caribbean Recipes
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.n
Nutrition Facts : Calories 503.1 calories, Carbohydrate 39.2 g, Cholesterol 42.6 mg, Fat 18.6 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 13.7 g, Sodium 168.2 mg, Sugar 38.2 g
COQUITO II
This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!
Provided by GISELLE73
Categories Caribbean Recipes
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.n
Nutrition Facts : Calories 503.1 calories, Carbohydrate 39.2 g, Cholesterol 42.6 mg, Fat 18.6 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 13.7 g, Sodium 168.2 mg, Sugar 38.2 g
COQUITO II
This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!
Provided by GISELLE73
Categories Caribbean Recipes
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.n
Nutrition Facts : Calories 503.1 calories, Carbohydrate 39.2 g, Cholesterol 42.6 mg, Fat 18.6 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 13.7 g, Sodium 168.2 mg, Sugar 38.2 g
COQUITO II
This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!
Provided by GISELLE73
Categories Caribbean Recipes
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.n
Nutrition Facts : Calories 503.1 calories, Carbohydrate 39.2 g, Cholesterol 42.6 mg, Fat 18.6 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 13.7 g, Sodium 168.2 mg, Sugar 38.2 g
COQUITO
Try our version of coquito, a festive Puerto Rican drink. It keeps in the fridge for up to four days. Enjoy any leftovers poured over puddings
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 9
Steps:
- Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hrs, or overnight. Will keep in the fridge for up to four days.
- When you're ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.
Nutrition Facts : Calories 556 calories, Fat 30 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Protein 10 grams protein, Sodium 0.31 milligram of sodium
Tips:
- Use fresh coconut milk: Fresh coconut milk is the key to a delicious coquito. If you can't find fresh coconut milk, you can use canned coconut milk, but it won't be as flavorful.
- Use a blender: A blender is the best way to make coquito. It will help you to create a smooth and creamy texture.
- Chill the coquito before serving: Coquito is best served chilled. You can chill it for at least 2 hours, or overnight.
- Garnish the coquito before serving: You can garnish the coquito with a variety of things, such as grated nutmeg, cinnamon sticks, or whipped cream.
- Experiment with different flavors: Coquito is a versatile drink that can be made with a variety of different flavors. Try adding different spices, fruits, or liqueurs to create your own unique coquito recipe.
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. With a few simple tips, you can make a coquito that is sure to impress your friends and family.
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