Coquito II

Name: Coquito II
Prep time: 35 min
Total time: 35 min
Yield: 1 gallon
Ingredients: 6 egg yolks; ½ teaspoon ground cinnamon; 4 tablespoons vanilla extract; 1 (14 ounce) can sweetened condensed milk; 5 (12 fluid ounce) cans evaporated milk; 1 (10 ounce) can unsweetened coconut milk; 1 (14 ounce) can sweetened cream of coconut (such as Coco Lopez®); 4 ¼ cups light rum

Rating: 4.61 stars

36 Ratings
29 Reviews
6 Photos

This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!

By GISELLE73

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Recipe Summary

prep:

35 mins

total:

35 mins

Servings:

Yield:

1 gallon

Nutrition Info

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

6 egg yolks
½ teaspoon ground cinnamon
4 tablespoons vanilla extract
1 (14 ounce) can sweetened condensed milk
5 (12 fluid ounce) cans evaporated milk
1 (10 ounce) can unsweetened coconut milk
1 (14 ounce) can sweetened cream of coconut (such as Coco Lopez®)
4 ¼ cups light rum

Directions

Step 1

In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.

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Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

Per Serving:

503 calories; protein 10.6g 21% DV; carbohydrates 39.2g 13% DV; fat 18.6g 29% DV; cholesterol 42.6mg 14% DV; sodium 168.2mg 7% DV. Full Nutrition

Reviews (29)

Most helpful positive review

CRUCIANGOLD73

08/26/2004

WOW! This is delicious. It reminds me of home. I enjoyed this recipe very much. I have done it with the raw yolks and I have done it by cooking the yolks with the evaporated milk in a double-boiler then just blending the other ingredients in the blender both ways are delicious. Try it you wil agree! Read More

Helpful

(50)

Most helpful critical review

kjd

12/24/2008

I live in Puerto Rico and have enjoyed lots of traditional Coquito. This recipe was far too thin and milky for my taste, and though I like a good rum, there was a bit too much in this. Read More

Helpful

(30)

36 Ratings

5 star values: 28
4 star values: 5
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CRUCIANGOLD73

08/26/2004

Helpful

(50)

kjd

12/24/2008

I live in Puerto Rico and have enjoyed lots of traditional Coquito. This recipe was far too thin and milky for my taste, and though I like a good rum, there was a bit too much in this. Read More

Helpful

(30)

Brownie1

03/02/2009

This is good. But I don't add eggs. I boil 3 cinnamon sticks in 2 cups water. Let cool. Put in blender w/ 1 can evaporated milk, 1 can condensed milk, 1 can coconut milk, 1 tsp vanilla extract, & Rum( I use Malibu Rum-coconut flavor). Serve on the rocks & garnish w/ground cinnamon. Yummy!! All year round. Read More

Helpful

(28)

DrCookiePR

02/20/2008

I have done this recipe twice and the second time used half the amount of eggs. It was still great (and healthier). Read More

Helpful

(27)

TKDJen

11/28/2009

Wow I found this to be REALLY watery. Not thick at all like the coquito my husbands family makes. If anyone has any ideas for thickening it up I'd appreciate it!! Read More

Helpful

(15)

TERECHULA28

12/23/2004

Que rico! This easy recipe is just as good as moms! Maybe better! And the Cruzan light rum is just the right kick. Read More

Helpful

(15)

DAVISINPR

01/05/2006

This recipe was great! I lived in Puerto Rico and thought it tasted similar to their version. I also like that I had all the ingredients on hand. When I reduced the recipe to 8 servings I also reduced the amount of rum since I used a dark Barbados rum. Read More

Helpful

(8)

KIONETTE

12/31/2008

I love love LOVE this recipe. I can make it in a quarter of the time my mom and sister make the more traditional recipe. I reduced the rum by 1 1/2 cups as it was a bit too strong for me. I make it every year and get requests from friends at work to make them more. I store it in clean wine bottles that I've sanitized with soap and hot water then run through the dishwasher. It makes about 4 and a 1/2 bottles. Read More

Helpful

(7)

ALESIA

03/08/2006

Perfect classic brings back memories of being in Fajardo Puerto Rico with my family.... Read More

Helpful

(6)

More Reviews

Reviews for: Photos of Coquito II

1 of 29

All Reviews

I live in Puerto Rico and have enjoyed lots of traditional Coquito. This recipe was far too thin and milky for my taste, and though I like a good rum, there was a bit too much in this.

I have done this recipe twice and the second time used half the amount of eggs. It was still great (and healthier).

Wow I found this to be REALLY watery. Not thick at all like the coquito my husbands family makes. If anyone has any ideas for thickening it up I'd appreciate it!!