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!
Preparation Details
Prep Time: 10 mins
Cook Time: Not available
Total Time: 8 hrs 10 mins
Servings: 20
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
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.
