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Coquito

Read Reviews (16)

"Coconut eggnog, a national tradition in Puerto Rico, this is the quintessential holiday drink." — Emilie

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

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.

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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!

—BronxGuy

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Most Helpful Critical Review

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

—MARCOSBABY

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21 Ratings

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.)

—Toddling in Chicago

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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!!!

—ILEANA-PR

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Jan 02, 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!

—jat

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Dec 08, 2003

This is an awsome tasting drink!!!!

—ALVIN P. FOIX

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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.

—Mr Bojiggler

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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.

—SPECIALT

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