Caribbean Coquito
Chef Adriana Martin
The Caribbean Coquito is inspired by the famous Puerto Rican coquito made with coconut milk, sweetened condensed milk, and rum. A delicious alcoholic beverage that never fails in many of the Caribbean latino tables this time of the year.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Beverage, Cocktail
Cuisine Caribbean Cuisine
Servings 12 servings
Calories 250 kcal
1 can of sweetened condensed milk 14 ounces 2 cans of sweet cream of coconut 15 ounces 1 can of evaporated milk 12 ounces 1 glass of rum 8 ounces 1/2 teaspoon of ground cinnamon 1 teaspoon of coconut extract optional 1 teaspoon of vanilla extract
Add all ingredients to the blender and mix well.
Pour the coquito into a pitcher or an empty bottle and refrigerate.
Serve cold or enjoy with ice.
The rum I like to use is a golden rum I like Zacapa brand.
The original recipe calls for Bacardi Blanco.
The addition of the coconut extract is optional. If you prefer a more intense coconut flavor, I recommend adding the extract.
This recipe is inspired by the original.
Drink Responsibly.
Serving: 0 g Calories: 250 kcal Carbohydrates: 0 g Protein: 0 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Potassium: 0 mg Fiber: 0 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg
Keyword cocktails, coquito