It has been a while since I've made this recipe, but it is delicious. If I make this recipe with alcohol, I use dark Bacardi or Capt. Morgan Spiced Rum, which gives the Coquito the kick that it needs. As a Caribbean American, I do not use vanilla extract; I use real vanilla. It can be purchased in any market that sells Caribbean or Latino produce/food. Tweak the amount of ground cloves and cinnamon according to your liking, and make sure to use Cream of coconut and not coconut milk. Those are two entirely different items.
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It has been a while since I've made this recipe, but it is delicious. If I make this recipe...