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Coquito
SUBMITTED BY:
Emilie
"Coconut eggnog, a national tradition in Puerto Rico, this is the quintessential holiday drink."
RECIPE RATING:
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(13)
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Servings
US
METRIC
INGREDIENTS
4 cups coconut milk
6 tablespoons white sugar
8 egg yolks
2 teaspoons vanilla extract
8 tablespoons dark rum
1/2 teaspoon ground nutmeg
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DIRECTIONS
Combine the coconut milk and the sugar in a saucepan and scald over medium heat.
Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture. Stirring mixture constantly, cook over low heat until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon. DO NOT BOIL.
Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature. Place plastic wrap on the surface and refrigerate until well chilled. Once chilled serve with nutmeg sprinkled on top.
REVIEWS
Reviewed on Dec. 16, 2003 by MARCOSBABY
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MARCOSBABY
Dec. 16, 2003
THIS IS A SUPERB RECIPE..IF THE INGREDIENTS ARE RIGHT. YOU SHOULD USE 1 CAN OF COCONUT MILK, 1 CAN CONDENSED MILK, 1 CAN EVAPORATED MILK, 3 EGG WHITES. SUGAR TO TASTE, CINNAMUN TO TASTE, AND WHITE BACARDI TO TASTE & IT SHOULD BE A HIT. ALSO, ALL SHOULD FIT IN THE BLENDER
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11 users found this review helpful
THIS IS A SUPERB RECIPE..IF THE INGREDIENTS ARE RIGHT. YOU SHOULD USE 1 CAN OF COCONUT MILK, 1...
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Reviewed on Jan. 2, 2004 by jat
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jat
Jan. 2, 2004
I use this eggnog as a substitue for the traditional one made with milk products. I am lactose intollerant. Make sure you use unsweetened coconut milk. A very good eggnog!
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5 users found this review helpful
I use this eggnog as a substitue for the traditional one made with milk products. I am lactose...
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Reviewed on Jan. 15, 2003 by SPECIALT
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SPECIALT
Jan. 15, 2003
I followed the instructions as closely as possible, but mine didn't turn out. It had a grainy taste (probably from the coconut). I wouldn't try it again.
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5 users found this review helpful
I followed the instructions as closely as possible, but mine didn't turn out. It had a grainy...
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Reviewed on Dec. 16, 2003 by
ILEANA-PR
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ILEANA-PR
Dec. 16, 2003
We LOVEEEE Coquito!!!! you can never have enough of it. My mom makes always makes it with cinnamon but we tried this recipe and the nutmeg is even better!!! Thanks for the recipe! and lets make Coquito all year long!!!
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4 users found this review helpful
We LOVEEEE Coquito!!!! you can never have enough of it. My mom makes always makes it with...
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Reviewed on Dec. 8, 2003 by ALVIN P. FOIX
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ALVIN P. FOIX
Dec. 8, 2003
This is an awsome tasting drink!!!!
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4 users found this review helpful
This is an awsome tasting drink!!!!
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Reviewed on Dec. 20, 2007 by BronxGuy
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BronxGuy
Dec. 20, 2007
Really good recipe. I use this recipe when I have the time, but I have since found a pre-mixed Coquito called Mi Abuela that is extremely close to homemade. I bought it at Big 3 Wine & Liquor in the Bronx on E. Tremont Ave. If you don't have time to make your own, or want a back up, definitely check it out. I know this may not be useful info to members of a site like "all recipes", but just wanted to share it just in case!
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3 users found this review helpful
Really good recipe. I use this recipe when I have the time, but I have since found a pre-mixed...
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Reviewed on Oct. 23, 2006 by Toddling in Chicago
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Toddling in Chicago
Oct. 23, 2006
I've made "Coquito" before, and I recommend for the readers to use a can coconut cream instead of the coconut milk- as the cream is much sweeter.You could also use 6 egg yolks instead, and one quart of half and half.These three basic ingredients- excluding the rum, and nutmeg/cinnamon- is all you really need.Serve over ice.(Double-up recipe if making for a large group.)
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3 users found this review helpful
I've made "Coquito" before, and I recommend for the readers to use a can coconut cream...
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Reviewed on Nov. 29, 2005 by yfella
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yfella
Nov. 29, 2005
make sure you use coconut milk, because if you use shredded coconut, like the review above, it will come out grainy...
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1 user found this review helpful
make sure you use coconut milk, because if you use shredded coconut, like the review above, it...
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Reviewed on Sep. 10, 2002 by TRISHAH13
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TRISHAH13
Sep. 10, 2002
Definitely plan on lots of requests for this great recipe! I couldn't fit all ingredients into a blender, but as long as you blend the The coconut cream thoroughly to remove lumps, the rest can be mixed by hand. I couldn't find coconut milk so I substituted an additional 1/2 a can of coconut cream and added some water. It was the hit of the holiday!
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1 user found this review helpful
Definitely plan on lots of requests for this great recipe! I couldn't fit all ingredients...
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Reviewed on Mar. 23, 2008 by Mr Bojiggler
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Mr Bojiggler
Mar. 23, 2008
i tried this recipe. its not bad, but not great. being from miami i am use to authentic spanish cuisine and what not, but i have always seen my in-laws make this with cinnamon sticks... perhaps that is the difference or why it is not an outstanding recipe. the cinnamon sticks are suppose to kinda marinate and infuse into the coquito, then be strained out after a few days.
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0 users found this review helpful
i tried this recipe. its not bad, but not great. being from miami i am use to authentic...
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