Puerto Rican Coquito for the Holidays
 
Prep time
Total time
 
Author:
Recipe type: Beverage
Serves: 14 pints
Ingredients
  • 2 15-ounce cans unsweetened coconut milk
  • 2 15-ounce cans cream of coconut (Coco Lopez is traditionally used)
  • 30 ounces of white rum (see Note), divided
  • 1 12-ounce can evaporated milk
  • 1 12-ounce can sweetened condensed milk
  • 2 teaspoons ground cinnamon, optional
  • 2 teaspoons freshly ground nutmeg, optional
  • 1 teaspoon ground cloves, optional
Instructions
  1. Combine the coconut milk with 1 of the cans of Coco Lopez and half of the rum in a blender and blend on low until smooth. Pour into a large bowl or pitcher.
  2. Combine the remaining can of Coco Lopez with the remaining rum, the evaporated milk, and the condensed milk in a blender and blend on low until smooth. Pour into the other batch and mix well before bottling in sterile jars.
Notes
Use the empty Coco Lopez can to easily measure the rum.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/12/puerto-rican-coquito-for-the-holidays/