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!

GFern

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Recipe Summary

prep:
10 mins
additional:
8 hrs
total:
8 hrs 10 mins
Servings:
20
Yield:
5 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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(R) bottles. Carefully peel off the label, then rinse thoroughly with hot water.

Nutrition Facts

194 calories; protein 2.8g; carbohydrates 28g; fat 6.9g; cholesterol 12.1mg; sodium 58.8mg. Full Nutrition
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Reviews (1)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/24/2015
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! Read More
(2)
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