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Ingredients8 h 10 m servings 194 cals
Original recipe yields 20 servings (5 cups)
- Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
- Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
- Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.
- Cook's Note:
- I save up my Rose's Cocktail Infusions® bottles. Carefully peel off the label, then rinse thoroughly with hot water.
Per Serving: 194 calories; 6.9 g fat; 28 g carbohydrates; 2.8 g protein; 12 mg cholesterol; 59 mg sodium. Full nutrition
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