Coquito Boricua Style 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

Coquito image

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.

Ingredients

One 15-ounce can cream of coconut, such as Coco Lopez
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.

Provided by Alejandra Ramos

Time 2h10m

Yield 16 to 20 small servings

Number Of Ingredients 9

Coquito (Puerto Rican Coconut Eggnog) image

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).

Ingredients

One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
One 14-ounce can coconut milk
One 15-ounce can sweetened cream of coconut (such as Coco Lopez or Goya)
3 cups white rum (gold rum can be substituted; see Cook's Note for low- and no-alcohol versions)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon, plus more for garnish
2 cinnamon sticks, plus 1 more stick per serving (or 1 more stick per each additional gift bottle)
1 vanilla bean, split in half lengthwise (plus half a vanilla bean per each additional gift bottle), optional

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

Puerto Rican Coquito image

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

Ingredients

½ cup water
1 (14 ounce) can sweetened condensed milk
1 cup dark rum
2 (15 ounce) cans coconut milk
½ teaspoon ground cinnamon
1 pinch salt

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

Coquito de Puerto Rico image

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

Ingredients

1 (15 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup coconut-flavored rum (such as Bacardi®)
¼ cup water
1 scoop vanilla bean ice cream
1 teaspoon vanilla extract
2 cinnamon sticks
2 whole cloves
1 pinch ground cinnamon
1 pinch ground nutmeg