- Do not substitute cream of coconut for the coconut milk; it will make the coquito too sweet.
- Add rum to taste—and tolerance!
1 (12-ounce) can evaporated milk
8 whole cloves
1 cinnamon stick
1 (2-inch long) piece ginger, peeled and sliced crosswise into 1/4-inch thick rounds
1 (15-ounce) can sweetened condensed milk
1 (13.5-ounce) can coconut milk (see notes)
1/2 cup to 1 cup white rum (see notes)
4 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon, plus additional for garnish
1/8 teaspoon freshly ground nutmeg, plus additional for garnish
Bring evaporated milk, cloves, cinnamon stick, and ginger to boil over medium-high heat in small saucepan. Remove from heat and steep for 30 minutes. Strain milk and discard solids. Cool to room temperature, about 20 minutes.
Place spiced milk, sweetened condensed milk, coconut milk, rum, egg yolks, vanilla, cinnamon, and nutmeg in blender and blend until fully combined and foamy, 1 to 2 minutes.
Serve chilled and dust with additional cinnamon and nutmeg if desired.
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|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 0g||1%|
|Total Sugars 35g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|