Puerto Rican Coquito By The Pitcher Food

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Coquito (Puerto Rican Coconut Eggnog) image

Coquito is a Puerto Rican holiday punch that's rich and sweet with coconut, plus a kiss of cinnamon and rum. One batch makes plenty for a party. Give it a try instead of eggnog!

Provided by Garrett McCord

Categories Drink Make-ahead

Time 40m

Yield 10

Number Of Ingredients 9

Ingredients

1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can cream of coconut (like Coco Lopez or Goya)
1 (12-ounce) can evaporated milk
1 (13.5-ounce) can of coconut milk
2 teaspoons vanilla, or 1 vanilla bean, split and seeded
2 whole cinnamon sticks
1/2 teaspoon grated nutmeg
1 to 2 cups rum
Grated nutmeg or ground cinnamon for garnish (optional)

Steps:

Mix in the rum: Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions such as rice pudding .) Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.
Chill: Chill this in the fridge for at least 2 hours or for up to 3 days.
Serve: Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.

Nutrition Facts : Calories 572 kcal, Carbohydrate 40 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 24 g, Sodium 150 mg, Sugar 37 g, Fat 34 g, ServingSize 6 to 10 servings, UnsaturatedFat 0 g

COQUITO

Coquito image

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

Ingredients

One 15-ounce can cream of coconut, such as Coco Lopez
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving

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.

PUERTO RICAN COQUITO BY THE PITCHER

Puerto Rican Coquito by the Pitcher image

Rosie Perez made these on The Martha Stewart Show and they look to die for! There are no eggs in this recipe. Prep time does not include refrigerator time.

Provided by Punky Julster

Categories Beverages

Time 30m

Yield 10 cups

Number Of Ingredients 8

Ingredients

1 coconut
0.75 (750 ml) bottle rum, light or dark
1 (13 1/2 ounce) can coconut milk, preferably Coco Lopez
1 (15 ounce) can cream of coconut, preferably Coco Lopez
2.5 (12 ounce) cans evaporated milk
2 large cinnamon sticks
1 (14 ounce) can sweetened condensed milk
ice cube, for serving

Steps:

Preheat oven to 350°. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour all of the mix into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.

Nutrition Facts : Calories 521.8, Fat 24.5, SaturatedFat 19, Cholesterol 38.2, Sodium 182.3, Carbohydrate 37, Fiber 1.8, Sugar 26.7, Protein 11.2

COQUITO (BORICUA STYLE)

Coquito (Boricua Style) image

This is the way Coquito has been made by my family in Puerto Rico for many years. Traditionally when guests arrive in a home during the holidays (which extend from the first of Dec. until the 15 Jan.), they are immediately offered this delightful, comfort beverage. It is prepared at least 12 hrs in advance, and chilled in the refrigerator, once it is ready to serve, it must be shaken vigorously. It is served in small (fancy, glass) cups or shot glasses, no more than 4 oz. at a time. Other typical holiday foods include, Arroz con Gandules (rice with pigeon peas), Pernil (roast pork), Pasteles (a dough made out of either green bananas, or cassaba, filled with delicious meat, and wrapped in banana leafs, basically a Puerto Rican tamale), Arroz con Dulce (a rice dessert), Tembleque (another sweet dessert)..... My wife buys inexpensive empty fancy bottles at a local bazzar, which she cleans thoroughly and then fills with Coquito, during the holidays she gives a bottle to our friends and relatives...Enjoy!, and remember not to drink and drive.

Provided by Bill Castro

Categories < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

24 ounces cream of coconut (Coco Lopez)
500 ml rum (clear Bacardi)
24 ounces evaporated milk
1/8 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon vanilla

Steps:

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

Nutrition Facts : Calories 276.2, Fat 14.3, SaturatedFat 11.5, Cholesterol 16.4, Sodium 113.1, Carbohydrate 10.6, Fiber 1.3, Sugar 3.5, Protein 5.4

COQUITO

Coquito image

Coquito is a Puerto Rican version of Egg Nog. It is to die for. I experienced this for the first time last year and I can not get enough. My friend gave me the recipe and she makes it only at christmas, she fills wine bottles with it and then makes them look pretty and gives them as gifts. One taste and you will want more and more.

Provided by jb41848

Categories Beverages

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cans coconut cream
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla extract
1 -2 cup rum
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg

Steps:

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

Nutrition Facts : Calories 1326.1, Fat 46.5, SaturatedFat 40.3, Cholesterol 45.5, Sodium 246.6, Carbohydrate 187.1, Fiber 1.8, Sugar 181.6, Protein 13.2

COQUITO

Coquito image

Try our version of coquito, a festive Puerto Rican drink. It keeps in the fridge for up to four days. Enjoy any leftovers poured over puddings

Provided by Miriam Nice

Categories Drink

Time 5m

Number Of Ingredients 9

Ingredients

350ml spiced rum
400ml can coconut milk
320ml coconut cream
397g can condensed milk
340g can evaporated milk
1 tsp vanilla extract
1 cinnamon stick
ice, to serve (optional)
pinch of nutmeg or cinnamon, to serve

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.

Nutrition Facts : Calories 556 calories, Fat 30 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Protein 10 grams protein, Sodium 0.31 milligram of sodium

PUERTO RICAN COQUITO

Puerto Rican Coquito image

Coquito is a coconut tasting beverage originating from Puerto Rico, popular during the Christmas season. My grandmother and my mother use to prepare it as I was growing up, and the tradition has stayed with me!

Provided by Ben S.

Categories World Cuisine Recipes Latin American Caribbean

Time 1h10m

Yield 10

Number Of Ingredients 6

Ingredients

½ cup water
1 (14 ounce) can sweetened condensed milk
1 cup dark rum
2 (15 ounce) cans coconut milk
½ teaspoon ground cinnamon
1 pinch salt

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.

Nutrition Facts : Calories 348 calories, Carbohydrate 23.8 g, Cholesterol 13.3 mg, Fat 21.5 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 18.2 g, Sodium 76.9 mg, Sugar 21.3 g

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Puerto Rican Coquito By The Pitcher Food

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Coquito is a Puerto Rican holiday punch that's rich and sweet with coconut, plus a kiss of cinnamon and rum. One batch makes plenty for a party. Give it a try instead of eggnog!

COQUITO

PUERTO RICAN COQUITO BY THE PITCHER

Rosie Perez made these on The Martha Stewart Show and they look to die for! There are no eggs in this recipe. Prep time does not include refrigerator time.

COQUITO (BORICUA STYLE)

COQUITO

COQUITO

Try our version of coquito, a festive Puerto Rican drink. It keeps in the fridge for up to four days. Enjoy any leftovers poured over puddings

PUERTO RICAN COQUITO

Coquito is a coconut tasting beverage originating from Puerto Rico, popular during the Christmas season. My grandmother and my mother use to prepare it as I was growing up, and the tradition has stayed with me!

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