Name: Coquito de Puerto Rico recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 58.8 mg sugar: 25.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

5 cups

Recipe Note

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!

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