Coquito Food

COQUITO

Steps:

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

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.

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.

COQUITO - TRADITIONAL RECIPE (MADE WITH EGG YOLKS)

Steps:

• Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
• Add Coco Lopez and continue to mix for about 15 minutes on low flame.
• Add Rum and cinnamon sticks with water.
• Mix everything on low flame for about 20 minutes.
• Let cool and serve.
• ** Use whisk for a smoother consistency ** if desired.

COQUITOS

Steps:

• In a large punch bowl, blend egg yolks and condensed milk gradually.
• Add and blend in all ingredients.
• Refrigerate and then serve.

COQUITO RECIPE

Steps:

• In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour.
• In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
• Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
• You have to shake vigorously before pouring.

PISTACHIO COQUITO

Steps:

• Pour the pistachios into a food processor or high-speed blender and pulse until it becomes the consistency of a paste.
• Add the pistachios and all other ingredients together in a blender and mix well.
• Refrigerate for at least one hour.
• Serve in small glasses and garnish with a dash of cinnamon.

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.

COCONUT COQUITO

Steps:

• Combine the coconut milk and the sugar in a saucepan and scald over medium heat.
• Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture. Stirring mixture constantly, cook over low heat 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. DO NOT BOIL.
• Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature. Place plastic wrap on the surface and refrigerate until well chilled. Once chilled serve with nutmeg sprinkled on top.

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

Steps:

• In a large blender combine all ingredients and mix well. Pour into a pitcher and place in the refrigerator for 1 hour. Serve chilled.

PUERTO RICAN COQUITO

Steps:

• Pour the water, milk, rum, and coconut milk into a blender. Add the cinnamon and salt. Blend until well combined, then refrigerate for at least one hour, or until ready to serve.

COQUITO

Steps:

• Pour the cream of coconut, condensed milk, coconut milk, evaporated milk, cinnamon, vanilla and rum into a blender and blend until smooth. Pour into a pitcher, cover and refrigerate at least 4 hours.
• Before serving, shake well in a large shaker or sealed container. Pour into glasses and garnish with cinnamon sticks and more ground cinnamon.

COQUITO

Steps:

• Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
• Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

COQUITO - COCONUT EGGNOG

Steps:

• Step 1 In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes. Step 2 Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold. Step 3 To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired. More Cooking Tips

COQUITO (BORICUA STYLE)

Steps:

• Mix in a blender and refrigerate for at least 12 hours.

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.