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Coquito de Puerto Rico


"Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother's egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve. Cheers!"
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8 h 10 m servings 194 cals
Original recipe yields 20 servings (5 cups)

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 194 calories; 6.9 g fat; 28 g carbohydrates; 2.8 g protein; 12 mg cholesterol; 59 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Delicious! I skipped the water, I don't mind the thick liquid. I also made it with a bit more run and made it spiced rum. Great stuff!