Ingredients for Puerto Rican Coquito By The Pitcher
- 1 1/2 cups flaked coconut
- 1 1/2 cups white rum
- 1 (15 ounce) can coconut milk
- 1 (14 ounce) can cream of coconut
- 1 (12 ounce) can evaporated milk
- 3 cinnamon sticks
- 1 (14 ounce) can sweetened condensed milk
- ice
- reserved coconut water
- 1/2 teaspoon vanilla extract
- dash ground cinnamon
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How to Make Puerto Rican Coquito By The Pitcher
- Preheat oven to 350°F (175°C).
- Locate the three eyes at the stem end of the coconut. Gently pierce two of the softest eyes using an ice pick and hammer.
- Drain the coconut water through a fine-mesh sieve into a bowl and reserve.
- Place the coconut on a rimmed baking sheet and bake for 15 minutes.
- Remove the coconut from the oven, carefully wrap it in a kitchen towel, and place it on a solid surface.
- Using a hammer or mallet, firmly hit the area around the pierced eyes to crack the shell.
- Remove the hard shell and use a vegetable peeler to remove the brown skin from the coconut meat.
- Rinse the coconut flesh under cold running water and finely grate using a box grater.
- Transfer the grated coconut to a large glass measuring cup.
- Add the reserved coconut water and rum to the grated coconut. Stir and set aside.
- In a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and the coconut rum mixture in batches (to avoid overloading the blender).
- Blend until completely smooth.
- Pour the blended mixture into a large pitcher.
- Add the cinnamon sticks to the pitcher.
- Cover the pitcher and refrigerate for at least 2 hours, or up to 2 days, to allow the flavors to meld.
- Before serving, gently stir to combine.
- Serve chilled over ice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
106g
Fat
95g
Carbs
12g
