Coquito Balls Caribbean Style Rum Balls Food
COQUITO BALLS (CARIBBEAN-STYLE RUM BALLS)
"Coquito" literally means "little coconut" in Spanish, but it is also the name of a delicious Puerto Rican-style eggnog that uses rum and coconut milk. These no-bake Coquito balls are my version of rum balls made with a Caribbean flair, flavored with coconut and other spices common in the coquito drink. These are great for holiday gifting, and are best after being refrigerated overnight (the flavors meld together more as it chills).
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Caribbean
Time 20m
Yield 36
Number Of Ingredients 8
Steps:
- Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
- Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
- Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
- Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
- Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.
Nutrition Facts : Calories 129 calories, Carbohydrate 17.5 g, Cholesterol 3.7 mg, Fat 5.6 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 56.6 mg, Sugar 11.5 g
BEST EVER RUM BALLS
I've made rum balls for many years. Last year, I was given this recipe. I don't make them with cocoa any more.
Provided by Dustbunni
Categories Dessert
Time 20m
Yield 48 rum balls
Number Of Ingredients 7
Steps:
- Melt chocolate chips in a double boiler.
- Stir until smooth and remove from heat.
- Stir in corn syrup
- Stir in rum.
- In a separate bowl, combine the dry ingredients.
- Drizzle the chocolate mixture over the crumb mixture.
- Stir until everything is well combined.
- Shape into 1 inch balls.
- Roll in powdered sugar.
- Store in an airtight container for at least five days before serving to develop flavor.
COQUITO (PUERTORICAN RUM EGGNOG)
Coquito is a traditional punch served at Christmas and New Years celebrations. The drink is similar to eggnog with rum. The blend of rum and coconut gives this drink a peculiar flavor and texture. Enjoy!
Provided by l0ve2c00k
Categories Punch Beverage
Time 1h10m
Yield 36 ounces
Number Of Ingredients 7
Steps:
- Mix all ingredients in a blender.
- Refrigerate for about an hour before serving. Serve very cold.
Nutrition Facts : Calories 131.8, Fat 6.2, SaturatedFat 5, Cholesterol 8, Sodium 41.7, Carbohydrate 14.8, Fiber 0.5, Sugar 14.2, Protein 2.5
COQUITO BALLS (CARIBBEAN-STYLE RUM BALLS)
"Coquito" literally means "little coconut" in Spanish, but it is also the name of a delicious Puerto Rican-style eggnog that uses rum and coconut milk. These no-bake Coquito balls are my version of rum balls made with a Caribbean flair, flavored with coconut and other spices common in the coquito drink. These are great for holiday gifting, and are best after being refrigerated overnight (the flavors meld together more as it chills).
Provided by fabeveryday
Categories Caribbean Recipes
Time 20m
Yield 36
Number Of Ingredients 8
Steps:
- Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
- Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
- Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
- Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
- Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.
Nutrition Facts : Calories 129 calories, Carbohydrate 17.5 g, Cholesterol 3.7 mg, Fat 5.6 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 56.6 mg, Sugar 11.5 g
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