Ingredients for Traditional Coquito With Eggs Cooked
- 2 cups water
- 2 cinnamon sticks
- 6 large egg yolks
- 1 (12-ounce) can evaporated milk
- 1 (13.5-ounce) can full-fat coconut milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup dark rum (optional)
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How to Make Traditional Coquito With Eggs Cooked
- In a 2-quart saucepan, bring 2 cups of water and 2 cinnamon sticks to a boil over high heat.
- Reduce heat to medium-low and simmer until the liquid is reduced to 1 cup (about 15-20 minutes).
- Remove cinnamon sticks and set the reduced liquid aside to cool to room temperature.
- In a 3-quart saucepan, whisk together 6 large egg yolks and 1 (12-ounce) can of evaporated milk until light and well combined.
- Cook over very low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (about 10-12 minutes). Do not let it boil. Remove from heat and set aside to cool slightly.
- Once the cinnamon-infused liquid and the egg yolk mixture have cooled, gently stir in 1 (13.5-ounce) can of full-fat coconut milk until well combined.
- In a large serving bowl, combine the coconut mixture, the cooked egg yolk mixture, and 1 (14-ounce) can of sweetened condensed milk.
- Stir in 1/2 cup of dark rum (optional).
- Cover and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
175g
Fat
81g
Carbs
17g
