Coconut Eggnog Non Alcoholic Recipes

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Coquito (Puerto Rican Coconut Eggnog) image

Thick and rich, we loved this coquito. Coquito is a traditional Puerto Rican cocktail that's enjoyed during the holidays. It has similar flavors to eggnog (cinnamon, nutmeg, and rum) but with a coconut twist. This can easily be made for a party in a matter of minutes and refrigerated until needed. It's so good, people will think...

Provided by Rebecca Figueroa

Number Of Ingredients 9

Ingredients

2 can(s) evaporated milk (12 oz each)
2 can(s) sweetened condensed milk (14 oz each)
2 can(s) cream of coconut (15 oz each)
2 tsp vanilla extract
2 tsp cinnamon, ground
6 egg yolks
1 bottle coconut rum (750 ml)
1/8 tsp ground nutmeg
4-5 cinnamon sticks

Steps:

1. Mix evaporated milk, condensed milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, and egg yolks in a blender or with mixer.
2. Pour into a gallon-size container. Add coconut rum.
3. Refrigerate (preferably overnight).
4. Serve chilled with a cinnamon stick. Enjoy!

COCONUT EGGNOG

Coconut Eggnog image

The inspiration for this coconut eggnog is the Puerto Rican version, called Coquito, and is perfect for any holiday festivity.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 7

Ingredients

2 cans (14 ounces each) light coconut milk
6 egg yolks
1/2 cup sugar
2 teaspoons pure vanilla extract
8 ounces spiced rum
Ice
1/3 cup toasted, large unsweetened coconut flakes, for garnish

Steps:

Bring coconut milk to a simmer in a medium pot over medium-high heat. Whisk together egg yolks, sugar, and vanilla in a bowl until smooth and pale.
Gradually whisk half the hot coconut milk into the egg mixture, then pour into pot with remaining coconut milk. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes.
Pour through a fine sieve into a bowl. Stir in rum, and refrigerate at least 3 hours and up to overnight. Pour into a pitcher, and serve over ice, garnished with coconut flakes.

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