Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!

Coquito

egg yolks, beaten

(12 fluid ounce) can evaporated milk

(14 coconut

(14 ounce) can sweetened condensed milk

white rum

water

cloves

cinnamon

vanilla extract

In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.


Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.


YUMMY! I used 8 egg yolks, 7 cans evaporated milk, 4 cans cream of coconut, 4 cans sweetened condensed milk, no water, 2+ cups Captain Morgan's Parrot Bay Rum (it's Puerto Rican coconut rum...adds a little more coconut flavor to the cream de coco), 1 tsp cloves, 2 tsp cinnamon and 4 tsp vanilla. I didn't use a double boiler, just a large stock pot and warmed it slowly while stirring it almost constantly and using a candy thermometer to see when it got to 160 degrees.  Then I just blended the eggnog in 4 batches, so I added the cloves, cinnamon, vanilla and rum in the measurements stated on the recipe, which would add up to the measurements I gave at the beginning of the review.  I ended up with about a gallon and a half, there was a little more but I had to use that for a couple of taste tests!! This is the first time I have made eggnog and I chose this because my boyfriend is Puerto Rican. He can't wait to get home from work to try it and I can't wait to serve it tomorrow night at our family's Christmas dinner!  This is DEFINITELY a keeper!  THANK YOU, BRANDY!! ... *Update* ...The next morning after it had cooled in the fridge, it was pretty thick.  We tasted it and decided to add more rum (we like drinks strong).  We just added a little at a time until it was the right consistency.  It was a HUGE hit at Christmas dinner!  Even people who don't normally drink eggnog loved it!  12/24/08- Update again.  I made this yesterday for Christmas tomorrow and it's incredible!  I didn'

QUE RICO!! The best coquito i've ever had! I didn't use a double boiler, just cooked the beaten yolks and evap. milk on medium heat until it thickened. 1/2 cup of rum is enough for my taste but i know some of my friends will likely want to add some more to it. Brandy, your recipe is the best and now it is my recipe too. Thank you!

Remember that Rum/alcohol in any drink is always to taste. My sister is a wimp so I reduced the alcohol to suit any taste. U can always add more!!!  I make mine with more rum but not everyone like alcohol like some of us do and therefore the water. Those who think this is sweet should not be searching for eggnog!!!  I am puertorican so don't let my name fool u. Anything other than coconut flavor is NOT coquito :p. This is my recipe and it was changed by all recipes to use a double boiler. You don't need to use a double boiler in my opinion as long as the eggs are fresh. If allergic to eggs, you could ommit them altogether and it won't change the flavor much; if at all. It will be just less thick and of course and eggless eggnog :). Instead of plain water I sometimes use coconut milk if I have it on hand. Coconut water will make it a bit salty and the use of coconut milk instead of coconut water is recommended or just use plain water. You still need the coconut cream for the coquito regardless so don't confuse the two.

Really good recipe.  I use this recipe when I have the time, but I have since found a pre-mixed Coquito called Mi Abuela that is extremely close to homemade. I bought it at Big 3 Wine & Liquor in the Bronx on E. Tremont Ave. If you don't have time to make your own, or want a back up, definitely check it out.  I know this may not be useful info to members of a site like "all recipes", but just wanted to share it just in case!

when making a traditional Coquito, you dont use coconut cream thats a short cut and you can taste the difference at the end product. What you suppose to do is grind the coconut add the evaperate milk and squeeze the coconut milk out the coconut.

I am born and raised in Puerto Rico and this recipe really reminds me of the sweet, creamy coquito that I drank as a child. Gave this to all my friends last year and they all loved it. Mind you they are all from all over the world. This year am even making labels for my bottles and giving them as Christmas presents... This recipe deserves a 10 star rating.

I did a test run as is then I made it again tweaking it a bit--since I'm Puerto Rican I had this every Christmas just never had a recipe for it TILL NOW!! I used Barcardi Gold Rum 1/4 teaspoon ground clover and 1 c. rum--everything else the same. I rinse out wine bottles and with a funnel pour it in bottle & cork it when ready to drink I shake well pour and ENJOY it!!

This is the perfect coquito! I'm Latina and this is a huge hit with my husband's Italian and Irish family--never have leftovers. I get requests for it every holiday. We don't even bother with eggnog anymore. I don't make any changes to the recipe other than cooking it in a regular pot instead of a double broiler.

Made this for New Years with my Costa Rican in-laws. Everyone but my husband (picky picky man) loved it. I used coconut milk instead of cream of coconut (and eliminated the water). I thought it might not be sweet enough but it turned out just right for me. And I also used nutmeg instead of cloves. I may try the cloves next time. I made an "unleaded" version for my teetotaller relatives. They raved too. Great recipe.

This tropical version of eggnog adds a festive touch at the holidays.

coquito

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 10

Cost: $3.41 /serving

Author : Brandy

Ingredients

Instructions

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