Compound Found in Cheese That Makes It Addictive
Coquito | Christmas isn't Christmas in Puerto Rico without a glass of cold coquito (co-kee-to). If you don't know what's coquito my heart hurts for you because it's the best thing EVER! I like to call it eggnog's better tasting sassy cousin. Even though it's nothing like eggnog.
I make bottles of this every year and give away as gifts to friends and family. Bring a bottle of coquito to any holiday party and I am positive you will be invited back the next year.
How to Make Coquito
This is literally one of the easiest recipes ever. However, it did not use to be so easy. Before canned coconut milk or cream of coconut people would have to grate fresh coconut and squeeze the coconut milk into a large bowl. But today all you need is a can opener.
All that is is required is to combine all ingredients into a large bowl and whisk until well combined. Then chill in the refrigerator before serving.
Does Coquito Have Eggs?
Like many traditional foods or drinks that coquito can trigger some passionate debate. The biggest debate regarding coquito is with or without egg yolk.
Everyone that is familiar with coquito stands firmly in one camp. I am firmly in the no egg yolk camp. My abuela and mother made it with no egg yolk so I make it with no egg yolk. I always say coquito isn't eggnog it's coquito.
What's the Difference Between Coquito and Eggnog?
Now I'm not knocking eggnog. In fact, my friend Rebecca has a killer eggnog recipe, much better than buying store-bought eggnog.
But eggnog and coquito are not the same. I refer to eggnog as a drinking custard. It's made of milk, heavy cream, sugar, and raw egg yolks that gently cook until thick and creamy. It is served chilled with some brandy, bourbon, or cognac.
Coquito has coconut milk or cream of coconut and is served with white rum. Some recipes will include an egg but, I've already shared how I feel about the egg in coquito.
The addition of egg to coquito didn't come until much later. Abuela once told me that the addition of egg yolk was the influence of the classic American Christmas drink eggnog. How true that is I can't say but I continue to stand firm in the no egg yolk camp. If your abuela made it with egg yolk go for it.
If you are interested in the history of eggnog and coquito listen to my interview on the podcast Every Little Thing | Is Egg the Only Nog.
What is Coquito?
It is not coconut eggnog; it's coquito. The egg yolk debate has been around for a long time. But the main ingredients of coquito are canned coconut milk and or evaporated milk, cream of coconut, Puerto Rican rum, and sweetened condensed milk. It will also include flavorings such as cinnamon, vanilla extract, and sometimes nutmeg. The result is a creamy coconut rum drink that is essential to any Puerto Rican Christmas celebration.
Coquito literally translates as "little coconut". It's best enjoyed super cold. I always suggest starting with a small glass because it's very rich. But, it's hard to have just one glass.
I can say with 110% confidence that you will never touch eggnog again after tasting coquito. Ok, maybe 99% confidence. But come on! Who doesn't want a little coconut in a glass
Coquito Recipe Ingredients
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla
- 1 1/2 cup white Don Q rum
- cinnamon sticks for garnish
Is that Enough Rum?
In the recipe, I suggest 1 1/2 cups of rum. If that sounds like too much start with 1 cup and add more to taste. I like to add just enough rum that it's prickly on the back of your throat and warms you on the inside. It will be one of the few drinks you'll have that is cold that warms you up.
Just be careful because the flavor of the rum gets stronger the longer the drink "marinades".
Can Coquito be Made without Rum?
I believe everyone should experience the joy of coquito. It is totally fine to prepare the coquito without rum if needed. You may not drink alcohol or you may be serving minors. When making a virgin version of coquito I recommend substituting coconut milk for the rum and adding rum extract to taste.
This way everyone can enjoy a festive cup of coquito for Christmas.
How Long Does Coquito Last?
Another reason I make my recipe without egg yolks is that it extends its shelf life. It should last in your refrigerator for 4 – 6 months.
If your coquito has a little fat cap at that top that is completely normal. That is just the cream of coconut fat separating which is normal. Give your coquito a poke and a good shake and you are good to go.
If making a version that includes eggs it might not last as long so please do not apply this time frame to other recipes.
Tips for Coquito
- This recipe calls for cream of coconut like Coco Lopez. This is different from coconut milk and coconut cream.
- Coquito (without egg) will last in an airtight container refrigerated for 4-6 months.
- If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving.
- It is traditionally made with Puerto Rican Rum like Don Q but you can use whatever white rum you prefer.
- These swing-top bottles are great for gifting coquito.
- To make a non-alcoholic version substitute coconut milk for the rum and add rum extract to taste.
Regardless of how you or your family make coquito, I will never turn a glass down. It's one of those things that to me is synonymous with the holidays. This drink is the definition of Christmas, parranda, family, and just good times.
If you are looking for more holiday Puerto Rican treats try Arroz con Gandules, Roasted Pernil, or Pasteles de Masa. But you have been warned all of these are incredibly addictive. Are you in search of even more Puerto Rican flavors? Visit my entire collection of Puerto Rican recipes.
more coconut love
- tembleque | coconut pudding
- arroz con dulce
- arepas de coco
Prep Time 10 minutes
Cook Time 1 minute
Inactive Time 1 hour 39 minutes
Total Time 1 hour 50 minutes
Ingredients
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla
- 1 1/2 cup white rum
- cinnamon sticks for garnish
Instructions
- Mix all ingredients in a blender at high speed.
- Refrigerate for a minimum of 1 hour.
- Shake well before serving.
- Serve cold in a small glass. Garnish with cinnamon stick.
Notes
- Coquito (without egg) will last in an airtight container refrigerated for 4-6 months.
- If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving.
- To make a non-alcoholic version substitute coconut milk for the rum and add rum extract to taste.
One More Thing!
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Compound Found in Cheese That Makes It Addictive
Source: https://thenoshery.com/coquito-puerto-rican-coconut-nog/