Coquito (Coconut Cocktail)


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4 egg yolks, beaten - (optional - I usually make without the egg yolks, people can be allergic) 2 (12 ounce) can evaporated milk 2 (14 ounce) can cream of coconut - in Spanish section or Asian section of grocery store (Goya puts one out called COCO LOPEZ) 2 cans of coconut milk (you can find this in the Asian Thai section of supermarket) 2 (14 ounce) can sweetened condensed milk - (magnolia) 1 cup white rum - (Bacardi) - (buy a gallon of rum - or two large bottles) and add the rum slowly until you are happy with the content) ¼ teaspoon ground cloves (optional - I prefer without the cloves) ½ teaspoon ground cinnamon (or to taste) 1½ teaspoon vanilla extract

Nutritional information

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Try to double up on the groceries for it - (buy two / three of each) because you may need to adjust flavor or make more. If you use the eggs, you should beat the eggs really well - yolks only - and then mix the eggs with the condensed (carnation is best) milk (red and white can) - and cook over low heat. let that cool a bit and then mix it with everything else per below: Use a very large stock pot and heat up the evaporated milk (and eggs) over low heat; stirring constantly. Let it cool somewhat and if it gets a little lumpy use a strainer to smooth it out. In a blender, no order necessary, I.e., use one can of each coco item and blend very well (liquefy) (add the spices also) and then slowly transfer back into the hot mixture (egg and evaporated milk). You can add the rum slowly but I wait until everything is mixed and add the rum as the last ingredient. mix well with spoon; keep tasting. Once you feel like you could compete in dancing with the stars, the coquito is ready. These are the basic ingredients - add them to taste - you really can't mess this up but this is the general area. - you will have a lot by the time you are done! Happy Coconuts!