Coconut Coquito Food

COQUITO

Steps:

• Blend all ingredients in a blender on high for 5 minutes.
• Refrigerate.
• Serve cold, sip and enjoy.

COQUITO

Steps:

• If using canned coconut cream, skip to Step 3. If using fresh coconuts, puncture one or two of the eyes of each coconut with a sharp knife or screwdriver; strain the coconut water into a bowl. Place coconuts on a stable surface, supported by a kitchen towel. Using a hammer, crack each coconut into 3 or 4 pieces. Slip a thin knife between the flesh and shell to separate it. (To make this easier, you can roast the coconut pieces on a sheet pan at 350 degrees for 10 to 15 minutes.) Discard shells. Break or chop coconut flesh into 1-inch pieces.
• Place about 1/3 of the pieces in a blender with 1 cup strained coconut water. Blend until coconut is broken into about 1/8-inch pieces; place in a clean dish towel and squeeze over a bowl to extract as much liquid as possible. Reserve coconut bits for another use. Pour 1 cup of the liquid back into the blender with another 1/3 of the coconut pieces, blend, then squeeze to extract liquid. Repeat with final 1/3 of coconut pieces. Measure out 3 1/3 cups of fresh coconut cream. (If necessary, blend another cup of coconut water with a batch of coconut bits, and squeeze again to extract more liquid from the coconut until you have 3 1/3 cups.)
• In a large bowl, lightly whisk the egg yolks. To a medium saucepan, add 1 cup of the coconut cream and sweetened condensed milk. Bring to a simmer over medium-high, stirring occasionally. Whisking the egg yolks constantly, slowly pour the hot mixture into yolks, until smooth and frothy. Stir in the rum, if using, salt, and the remaining coconut cream.
• Strain the coquito through a fine-mesh strainer into bottles or jars. Cover tightly and refrigerate at least 3 hours or up to 1 week. Remove from refrigerator 30 minutes before serving. Shake well, pour into glasses, sprinkle with nutmeg and serve immediately.

BASIC COQUITO

Steps:

• Add cinnamon to a large bottle or other container that can hold at least 8 cups using a funnel. Pour sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, and rum through the funnel. Shake or stir well to combine.
• Refrigerate coquito until chilled, at least 1 hour. Shake or stir before serving.

COQUITO | PUERTO RICAN COCONUT NOG

Steps:

• Mix all ingredients in a blender at high speed.
• Refrigerate for a minimum of 1 hour.
• Shake well before serving.
• Serve cold in a small glass. Garnish with cinnamon stick.

COQUITO (COCONUT RUM EGGNOG)

Steps:

• In a blender, beat the eggs and the rum at high speed. Lower blender setting and add all additional ingredients. Bottle and chill well. Serve in small liqueur, glasses.

COQUITO COCONUT EGGNOG

Steps:

• Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
• Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.

COJITO (MOJITO W/COCONUT RUM)

Steps:

• In a pitcher, add the mint, sugar, and lime juice and muddle with a wooden spoon to crush the mint leaves.
• Stir in the rum, making sure the sugar has dissolved, then add 4 cups of ice.
• Top each tall glass with club soda and garnish with lime slices and make sure some mint goes into each cocktail.

COQUITO

Steps:

• Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hrs, or overnight. Will keep in the fridge for up to four days.
• When you're ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.