"This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!" — GISELLE73
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1 (14 ounce) can
sweetened condensed milk
5 (12 fluid ounce) cans
1 (10 ounce) can
unsweetened coconut milk
1 (14 ounce) can
cream of coconut
4 1/4 cups
WOW! This is delicious. It reminds me of home. I enjoyed this recipe very much. I have done it with the raw yolks and I have done it by cooking the yolks with the evaporated milk in a double-boiler then just blending the other ingredients in the blender, both ways are delicious. Try it, you wil agree!
I live in Puerto Rico and have enjoyed lots of traditional Coquito. This recipe was far too thin and milky for my taste, and though I like a good rum, there was a bit too much in this.
I have done this recipe twice and the second time used half the amount of eggs. It was still great (and healthier).
Que rico! This easy recipe is just as good as moms! Maybe better! And the Cruzan light rum is just the right kick.
Wow, I found this to be REALLY watery. Not thick at all like the coquito my husbands family makes. If anyone has any ideas for thickening it up, I'd appreciate it!!
This is good. But I don't add eggs. I boil 3 cinnamon sticks in 2 cups water. Let cool. Put in blender w/ 1 can evaporated milk, 1 can condensed milk, 1 can coconut milk, 1 tsp vanilla extract, & Rum( I use Malibu Rum-coconut flavor). Serve on the rocks & garnish w/ground cinnamon. Yummy!! All year round.
This recipe was great! I lived in Puerto Rico and thought it tasted similar to their version. I also like that I had all the ingredients on hand. When I reduced the recipe to 8 servings, I also reduced the amount of rum since I used a dark Barbados rum.
I love love LOVE this recipe. I can make it in a quarter of the time my mom and sister make the more traditional recipe. I reduced the rum by 1 1/2 cups as it was a bit too strong for me. I make it every year and get requests from friends at work to make them more. I store it in clean wine bottles that I've sanitized with soap and hot water then run through the dishwasher. It makes about 4 and a 1/2 bottles.
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This simple, dark rum-based cocktail tastes wonderfully complex.