Ingredients for Coquito Puerto Rican Eggnog
- 1 (13.5 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 cup egg substitute
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 1/2 cup Malibu rum
- Cinnamon, for garnish (to taste)
- Nutmeg, for garnish (to taste)
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How to Make Coquito Puerto Rican Eggnog
- Open the can of cream of coconut. You'll notice a waxy layer on top.
- Gently break up the waxy layer using a spatula.
- Add 1 (13.5 ounce) can of cream of coconut to a blender and blend for 2 minutes until completely smooth.
- Add 1 (14 ounce) can of sweetened condensed milk to the blender. Blend until well combined. This helps prevent separation.
- Pour in 1 cup of egg substitute, 1 (12 ounce) can of evaporated milk, and 1 teaspoon of vanilla extract. Blend until smooth.
- Stir in 1/2 cup of rum (or to taste).
- Dust with cinnamon and/or nutmeg to garnish.
- Chill for at least 2 hours before serving. The flavors will meld and deepen during chilling.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
114g
Fat
32g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
Puerto Rican
North American
Beverages
Eggs Dairy
Fruit
Caribbean
Easy
No Cook
Central American
Dinner Party
Holiday Event
Cocktails
Nuts
Eggs
Food Processor Blender
Dietary
Christmas
Low Sodium
Low In Something
Coconut
Brunch
Equipment
Small Appliance
Technique
