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Desserts of the World: Puerto Rico

PR coquito

Coquito

Coquito is a Puerto Rican version of eggnog but made with coconut cream, milk and rum. I found an easy Coquito recipe that I’m sharing with you bellow. This is definitely a cool idea to try, instead of the traditional eggnog for the holidays.

Puerto Rican Coquito recipe

This Puerto Rican Coquito recipe is super easy to make. For best results, refrigerate overnight.

Serves 8-10

Ingredients

1 14-ounce can sweetened condensed milk
1 15-ounce can coconut milk
1 12 ounce can evaporated milk
1 cup white rum, or more if desired
4 egg yolks, beaten
1 15-ounce can cream of coconut or 1 cup of heavy cream
Pinch of sea salt
1 teaspoon pure vanilla extract
Ground cinnamon, to taste, and extra to serve
Ground nutmeg, to taste
Fresh whipped cream, optional

How to prepare the Puerto Rican Coquito recipe

Place all of the ingredients in a blender and blend until combined and frothy.

Pour into a glass pitcher and refrigerate for 2-8 hours. (The more, the merrier. I usually make it one or two days ahead of time to let the flavors settle). While setting in the refrigerator, do not stir. Let it rest undisturbed.

Serve “my way”: chilled with ground cinnamon, chocolate or topped with grated unsweetened coconut, fresh whipped cream, or even vanilla icea cream (optional).

Because this is a drink & not a dessert, I’m adding bellow a jello version of Coquito

coquito1

Ingredients:

3 tablespoons (3 envelopes) of unflavored gelatin powder
2 cups coconut milk
1 ½ cups sweetened condensed milk
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
3/4 cup white rum

Preparation:

In a saucepan, sprinkle gelatin evenly over the coconut milk and allow the gelatin to absorb the coconut milk for 2 minutes. Whisk gelatin into the coconut milk while bringing it to a boil, careful not to let it boil over. Remove from heat and transfer to a large bowl. Whisk in the sweetened condensed milk and water until the mixture is smooth. Stir in the spices and vanilla. Allow to cool to room temperature and then stir in the rum. Refrigerate until it cools and begins to thicken. Stir again to evenly distribute any spices that may have settled to the top or bottom and then gently spoon into a 4 to 5 cup mold. Refrigerate overnight. Unmold and serve.

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