COQUITO
Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.
Provided by Food Network Kitchen
Categories beverage
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
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 (PUERTO RICAN COCONUT EGGNOG)
Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.
Provided by Alejandra Ramos
Time 2h10m
Yield 16 to 20 small servings
Number Of Ingredients 9
Steps:
- Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
- Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
- Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).
COQUITO DE PUERTO RICO
Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother's egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve. Cheers!
Provided by GFern
Categories World Cuisine Recipes Latin American Caribbean
Time 8h10m
Yield 20
Number Of Ingredients 11
Steps:
- Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
- Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
- Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 28 g, Cholesterol 12.1 mg, Fat 6.9 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.9 g, Sodium 58.8 mg, Sugar 25.4 g
COQUITO
Provided by Food Network
Categories beverage
Time 1h10m
Yield about 8 servings
Number Of Ingredients 8
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.
COQUITO ICE CREAM
It's not Christmas in a Puerto Rican household without coquito, a deeply creamy coconut and rum cocktail. Coquito recipes vary widely, but most include coconut milk, coconut cream, rum and sweetened condensed milk. Some have egg yolks, some don't. Others skip the cinnamon in favor of nutmeg. This adaptation, inspired by an ice cream sold at Torico Ice Cream in Jersey City, N.J., skips the evaporated and condensed milks, which can weigh down a batter. Instead, it gets sweetness and heft from egg yolks, coconut cream and just enough sugar. Alcohol can also make freezing ice cream tricky, so rum extract steps in here for the traditional white rum, keeping it boozy without affecting the texture.
Provided by Krysten Chambrot
Categories ice creams and sorbets, dessert
Time 8h45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Prepare your ice cream machine, freezing the insert bowl if needed.
- In a medium saucepan over medium heat, combine the cream of coconut, coconut milk, heavy cream, rum extract, sugar, cinnamon and salt. Cook, stirring occasionally, until the cream of coconut melts down and all the ingredients are incorporated, making sure it does not come to a boil, about 5 minutes.
- As the coconut mixture cooks, place the egg yolks in a small bowl, add 1/4 cup of the coconut mixture to the yolks and whisk quickly and vigorously. (This will temper, or bring up the temperature, of the eggs, so they don't set.) Pour the yolk mixture into the saucepan with the remaining coconut mixture, and immediately start whisking over medium heat. Continue whisking until it thickens and tastes intense, about 2 minutes. If you dip a spoon in the custard, it should coat the back. Run your finger through that coating; the stripe should hold for 3 seconds. Stir in more rum extract if you'd like.
- Set a fine-mesh strainer over a food storage container or a bowl with a lid that can hold at least 1 quart. Strain the ice cream base into the container, to catch any pieces of egg that may have solidified, cover and refrigerate overnight.
- Set up your ice cream maker, add the ice cream base to its bowl and churn according to manufacturers' instructions. It should increase in volume and look thick and creamy, the consistency of soft ice cream. Serve the ice cream right out of the machine, or for a better, more traditional texture (think store-bought ice cream), transfer the churned ice cream to a food storage container and freeze for 4 to 5 more hours.
COQUITO
Make sure you whip up enough of this coconut-based drink to share it with friends and family. "In Puerto Rico we always make large batches to bottle up and give out," says Yia Medina, a host on the Food Network Kitchen app. "It's my favorite Christmas tradition."
Provided by Food Network
Categories beverage
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 8
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
An all-time family favorite, this creamy, frozen coquito recipe features cream of coconut blended with cloves, cinnamon, vanilla and rum. -Evelyn Robles, Oak Creek, Wisconsin
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the first seven ingredients in a blender; cover and process until blended. Refrigerate until chilled. Stir in rum before serving.
Nutrition Facts : Calories 488 calories, Fat 17g fat (12g saturated fat), Cholesterol 30mg cholesterol, Sodium 132mg sodium, Carbohydrate 63g carbohydrate (63g sugars, Fiber 0 fiber), Protein 7g protein.
More about "coquito ice cream food"
HOW TO MAKE NO-CHURN COQUITO ICE CREAM - SPRINKLEDIY
From sprinklediy.com
THE BEST COQUITO RECIPE - PUERTO RICAN EGGNOG - THE …
From thenovicechefblog.com
EASY COQUITO ICE CREAM - RECIPES | GOYA FOODS
From goya.com
Servings 6-8Total Time 15 mins
CAROUSEL FROZEN TREATS - TRIPADVISOR
From tripadvisor.com
DAIRY QUEEN® FULL MENU - BURGERS, BLIZZARD TREATS, CAKES & MORE!
From dairyqueen.com
CLASSIC DQ TREATS: CONES, SUNDAES & MORE - DAIRY QUEEN
From dairyqueen.com
PISTACHIO COQUITO - A PUERTO RICAN HOLIDAY DRINK - THE TRAVEL BITE
From thetravelbite.com
DAIRY QUEEN® MENU CANADA: VIEW OUR FULL MENU OF HOT EATS
From dairyqueen.com
THE BEST COQUITO (PUERTO RICAN COCONUT EGGNOG) RECIPE - TODAY
From today.com
COQUITO, THE PUERTO RICAN HOLIDAY DRINK, AVAILABLE IN FROZEN FORM
From nytimes.com
BACARDI COQUITO - AUBREY'S KITCHEN
From aubreyskitchen.com
RECIPE: COQUITO ICE CREAM - HOLA
From hola.com
ICE CREAM MANUFACTURER | COQUITO IC
From coquitoic.com
COQUITO FROZEN CUSTARD (COCONUT AND RUM ICE CREAM)
From senseandedibility.com
NINJA CREAMI ICE CREAM MAKER | COSTCO
From costco.ca
WHAT IS COQUITO? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love