Ingredients for Coquitos
- Coconut Cream
- 2 (14-ounce) cans sweetened condensed milk
- Evaporated Milk
- 12 large egg yolks
- Cognac
- 1 teaspoon vanilla extract
- 1 cup white rum (or more, to taste)
- 1/2 teaspoon ground cinnamon
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How to Make Coquitos
- In a large blender, combine 12 large egg yolks and 2 (14-ounce) cans of sweetened condensed milk. Blend until smooth and creamy.
- Add 1 (15-ounce) can of cream of coconut, 1 cup of white rum (or more to taste), 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt. Blend until well combined.
- Strain the mixture through a fine-mesh sieve into a large pitcher to remove any egg strings or lumps.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and chill thoroughly.
- Before serving, give the Coquito a good stir. Garnish each serving with a sprinkle of cinnamon and a few toasted coconut flakes (optional). Enjoy responsibly!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
20g
Carbs
1g
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15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
Puerto Rican
North American
For Large Groups
Low Protein
Beverages
Eggs Dairy
Caribbean
Easy
Central American
Beginner Cook
Dinner Party
Holiday Event
Punch
Eggs
Cuban
Dietary
Christmas
Low Sodium
Low Carb
Low In Something
Taste Mood
Sweet
Number Of Servings
Presentation
Served Cold
3 Steps Or Less
