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 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 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
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
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
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