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Tropical Coquito

Millie Irizarry

"Creamy, tropical coconut beverage made with spices and white rum. It is always requested at my holiday gatherings during Thanksgiving and Christmas time. Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!"
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30 m servings 455 cals
Original recipe yields 12 servings

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  • Prep

  • Ready In

  1. Blend evaporated milk, rum, cream of coconut, sweetened condensed milk, coconut milk, water, nutmeg, 1 teaspoon cinnamon, and vanilla extract in a blender at high speed until creamy, about 3 minutes; pour into a glass pitcher.
  2. Refrigerate coquito until chilled, at least 20 minutes. Pour into glasses and dust with cinnamon.


  • Cook's Note:
  • If to much liquid for the blender just put in a large bowl and whip all together.

Nutrition Facts

Per Serving: 455 calories; 26.3 g fat; 28.1 g carbohydrates; 8.8 g protein; 29 mg cholesterol; 115 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I love it, but it works better if you boil the milks with cinnamon sticks, let it cool and then blend everything together.

Skipped the water, doubled the recipe and only added 1 can of evaporated milk per batch. Also, used 151 for rum. Tastes just like the one I used to drink growing up in PR.

This is delicious. I used one can of evaporated milk, increased coconut milk to 3 cans, 2 cans of sweetened condensed milk and omitted the water. Kept the cinnamon and nutmeg the same as the re...