International Recipes

Puerto Rican Coquito

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Yield: about 4 cups

Ingredients

  • 2 cups coconut milk*
  • 3/4 to 1 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 egg yolks
  • 2 cups white Puerto Rican Rum

Instructions

  1. Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.
  2. Squeeze half the mixture through cheesecloth, then second half. If you do not get 2 cups, add water to what you have to make the required coconut milk.
  3. Add rum and stir thoroughly to completely blend the flavors.
  4. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon.

Notes

* Buy frozen coconut milk in supermarket, or crack and pry the meat from a fresh coconut, add half the amount of warm water as coconut meat, place in food processor, and process for 2 to 3 minutes.



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