Coqui Rum And Coconut Cream Drink Food

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 EGGNOG)

Steps:

• In a blender, combine condense milk, evaporated milk, coconut milk and coconut cream.
• Add the cinnamon, nutmeg and vanilla.
• Finally, add the rum. Blend until all is well combined.
• Pour into a glass bottles, seal tightly and refrigerate.
• Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.

PUERTO RICAN COCONUT MILK-RUM CHRISTMAS DRINK: COQUITO

Steps:

• Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

RUM AND COCONUT CREAM DRINK

Steps:

• 1. Combine the coconut cream,evaporated milk,egg yolks and the vanilla in the jar of a blender, and blend at high speed for 30 seconds, or until the mixture is smooth. Add the dark rum,medium rum and Cointreau, and blend for a few seconds longer, Refrigerate the coqui for 4 hrs. or until very chilled.
• 2. To serve, pour the coqui into chilled parfait or punch glasses and sprinkle the top lightly with the nutmeg.

COQUITO

Steps:

• In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
• Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.