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Prep time
5 minutes
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Serves
10
Author Notes
Coquito, which translates to “little coconut,” is a classic Christmas drink from Puerto Rico. Every family’s coquito recipe is a little bit different, but the must-have ingredients are coconut, rum, and condensed milk. My favorite recipe comes from Cindy, my sister’s mother-in-law. Her version calls for coconut rum, brandy, and a combination of sweetened condensed milk, evaporated milk, and coconut milk.
Feel free to make this drink a few days in advance (it’ll keep for about four or five days) and store it in the refrigerator, just make sure to give it a quick shake before serving. Or for a thoughtful—and delicious—holiday gift, bottle it into an airtight container and wrap it in a bow.
—Maki Yazawa
Test Kitchen Notes
This recipe is shared in partnership with LG Studio. —The Editors
Ingredients
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1
(13 1/2-ounce) can coconut milk
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1
(12-ounce) can evaporated milk
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1
(14-ounce) can condensed milk
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1 cup
coconut rum
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1 cup
light rum
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1/4 cup
brandy
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1 1/2 teaspoons
cinnamon
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Cinnamon sticks, for garnish (optional)
Directions
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Combine the coconut milk, evaporated milk, and condensed milk in a blender. Blend on medium speed until fully combined, about 30 seconds.
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Add the coconut rum, light rum, brandy, and cinnamon. Blend on medium speed until fully combined, about 30 seconds.
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Serve over ice or chill in the refrigerator for 2 to 3 hours before serving.
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Garnish with a cinnamon stick and a sprinkling of cinnamon.
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