Coquito (Puerto Rican Coconut Eggless Eggnog)
Back to Recipes & MoreIngredients
- 2 cans (3 cups / 750 ml) evaporated milk, divided
- 1⅓ cup (289 g) Redpath® Golden Yellow Sugar, packed
- 1 3” (4 g) cinnamon stick
- ¼ tsp (2 g) salt
- ¼ tsp (1 g) ground nutmeg
- 1 can (1⅓ cup / 333 ml) cream of coconut
- 1 cup (250 ml) gold rum (see Chef’s Tips)
- 1 cup (250 ml) coconut milk (canned), full-fat
- 1½ tsp (7 ml) pure vanilla extract
- Cinnamon sticks
- Coconut flakes
- Star anise
- Ground nutmeg
Equipment
Medium heavy-bottomed saucepan with lid
Liquid measuring cup
Scale OR dry measuring cups
Measuring spoons
Heatproof spatula OR wooden spoon
Large pitcher
Handheld immersion blender OR blender
Instructions
Step 1
In a medium, heavy-bottomed saucepan, combine 1 can (or 1½ cups / 375 ml) of evaporated milk, the Redpath® Golden Yellow Sugar, cinnamon stick, salt, and ground nutmeg. Place over medium heat and bring to a simmer while constantly stirring. Simmer for 2 minutes, stirring constantly, to prevent milk from burning. Remove from heat and cover; infuse for 15 minutes. Place into the fridge to chill completely; 1 hour.
Step 2
In a large pitcher, add the remaining can of evaporated milk, cream of coconut, rum, coconut milk, and vanilla extract.
Step 3
Use a handheld immersion blender and blend the ingredients until well combined. Remove the cinnamon stick from the chilled evaporated milk mixture; discard. Add to the pitcher. Blend until mixture is homogeneous.
Step 4
Cover pitcher and place it into the fridge to allow flavours to meld together and the Coquito to thicken; at least 4 hours.
Step 5
Whisk well before serving. Serve chilled with desired garnishes. Store any leftovers in an airtight container for up to a month (alcohol version) or up to a week (non-alcoholic).
