Coquito
Think of it as the Caribbean's answer to eggnog — but better. Coquito is made with white rum, coconut milk, sweetened condensed milk, egg yolks, cinnamon, nutmeg, and vanilla. Every family has a recipe passed down through generations, and the competition over whose coquito is best is fierce. Served ice-cold in small glasses, it is as much a part of Christmas as pasteles and aguinaldo music.
Ingredients
- 2 cocos secos, grandes
- 4 yemas de huevo
- 2 tazas de ron blanco de Puerto Rico
- 14 onzas de leche condensada
- Polvo de canela
Directions
Abra los cocos y saque la pulpa. Quitele la corteza negra. Lávelos y rállelos. Vierta en una licuadora eléctrica 1 taza del ron. Añadale parte del coco rallado y licúe. Coloque un colador, con un paño encima, sobre una cacerola y vierta lo licuado. Remueva el paño yexprimalo para extraer la leche de coco. Descarte la cachispa. Vierta el liquido exprimido en la licuadora, añadale más coco rallado, licúe y repita el procedimeinto hasta obtener 2 tazas. Viértalas en la licuadora, añada las yemas del huevo y la leche condensada. Licúe y vierta en un recipiente grande. Añada la taza de ron restante y mezcle bien. Conserve en la nevera. Sáquelo 1 hora antes de servir. Agite bien y sirva en copitas, espolvoreadas ligeramente con polvo de canela.
See Magaly's Coquito version, dairy and egg free.
My Favorite Recipe Book
Find recipes like this and more in the recipe book Puerto Rican Cookery by Carmen Aboy Valldejuli. My mother gave me this recipe book on my 18th birthday and it has been my staple recipe book ever since.
Did You Know?
The Caribe Hilton Hotel opened its doors in 1949, this was the first Hilton hotel outside of the mainland United States.
This is your comprehensive guide to La Isla del Encanto.
